Cornbread
During Polk's presidency, which was marked by significant territorial expansion, cornbread likely provided a taste of home amidst the pressures of leading the nation. The recipe for traditional Southern cornbread, with its straightforward ingredients and rich history, reflects Polk's no-nonsense approach to life and leadership.
Ingredients
- 1 cup of cornmeal
- 1 cup of buttermilk
- 1/2 cup of all-purpose flour
- 1/4 cup of unsalted butter melted
- 2 tablespoons of sugar optional
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 large egg
Instructions
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat as the oven warms up.
- Mix dry ingredients. In a large bowl, combine the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- Add wet ingredients. In a separate bowl, whisk together the buttermilk and egg. Pour the wet mixture into the dry ingredients, stirring until just combined. Then, add the melted butter and mix until smooth.
- Bake. Carefully remove the hot skillet from the oven and grease it with a bit of additional butter. Pour the batter into the skillet, spreading it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve. Let the cornbread cool slightly before slicing. Serve warm, ideally with a pat of butter or a drizzle of honey.
Video
Notes
Buttermilk substitution: If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.
Sugar: The sugar is optional in this recipe. Some traditionalists prefer their cornbread without it, but it adds a slight sweetness that balances the flavors nicely.
Skillet: Using a cast-iron skillet is key to achieving the perfect crust on your cornbread, but a regular baking dish can work in a pinch.