GMA Recipe: Basic Cornbread

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Basic Cornbread
From chef and author Emeril Lagasse
November 19, 2004

Emeril Lagasse's Basic Cornbread can be used in lots of recipes or is great all by itself! Try using it for his Creole Cornbread Stuffing.

Ingredients

1/2 tablespoon unsalted butter or bacon fat, softened, plus 8 tablespoons melted

4 large eggs

3 cups buttermilk

3 cups yellow cornmeal

1 cup all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon sugar

2 teaspoons salt

1 teaspoon baking soda

Directions

Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with 1/2 tablespoon butter.

Combine the eggs, buttermilk, and 8 tablespoons melted butter in a large mixing bowl; whisk to combine. Combine the cornmeal, flour, baking powder, sugar, salt, and baking soda in a large bowl; whisk to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of pan, 30 to 40 minutes.

Remove the bread from the oven and allow it to rest for 5 minutes before cutting into squares and serving.

Makes 16 to 20 servings, or 12 cups crumbled

Recipe courtesy of Emeril Lagasse copyright © 2004.