Every other Thursday, on the radio show, we do a blind tasting. This time two made-from-scratch cornbread went up against two packaged mixes. One of the made-from-scratch was Martha Stewart's Skillet Cornbread while the other was a recipe I developed for the soon-to-be-released Beekman 1802 Cookbook. If the finished cornbread look small, your eyes are not deceiving you, the recipes were all halved for the taste test.
The results were interesting. The two made from mixes, Betty Crocker (choice number one) and Arrowhead Mills (choice number two), were both well liked. Monty and Steve found the Betty Crocker mix to be more cakey than the Arrowhead Mills, which had more corn flavor. Number three, Martha's Skillet Cornbread had a nice crumb, good, yet mild corn flavor and was perhaps the winner. The fourth, which had been tried and well-liked in the past, was the least favorite. It was crunchy on the outside and moist within, but perhaps a bit too moist for our tasters. Yet all-in-all cornbread, no matter how it's made, is a favorite.
Beekman 1802 Super Moist Cornbread (full recipe)
1/2 cup (1 stick) unsalted butter
1 1/2 cups coarse cornmeal
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup 2% plain Greek yogurt
2 large eggs
1. Preheat the oven to 425°F.
2. Place the butter in a 10-inch cast iron skillet in the oven while you prepare the batter. In a large bowl, whisk together the cornmeal, sugar, baking soda, and salt.
3. In a separate bowl or large glass-measuring cup, stir together the buttermilk, the yogurt, and the eggs until well combined. Carefully take the hot skillet out of the oven, and swirl the butter to coat. Pour the melted butter into the buttermilk mixture.
4. Make a well in the center of the dry ingredients and dump in the buttermilk mixture. Stir until combined then scrape into the hot skillet. Bake 25 minutes until golden brown with a nice crispy crust.