IMHO cornbread is the unsung supporting actor on the dinner table. Cornbread supports many different dishes, such as collards, chili, BBQ ribs… Don’t get me started on using cornbread to sop up the juices left behind in a soup bowl! Sadly, I realize there are folks out there who gladly snub this meager mealy bread.
In an effort to appeal to these fussy foodies, today’s post features two different cornbread recipes. Classic Cornbread is a more traditional cornbread with a crispy exterior and mildly sweet flavor. Doused Cornbread is a combo of classic cornbread recipe and a southern spoon bread, featuring a moist crumb and custardy bottom layer. Both are delightful served solo with butter and honey!
Warning…there’s a story ahead…
A few summers ago, Son A was competing at the National Future Business Leaders of America (FBLA) convention in southern California. In true wanderlust fashion, I thought we needed to make a road trip out of it. Son A flew down, but drove back with Son B and I. Death Valley NP was added into Waze back to Wyoming.
Mind you, this was Death Valley. In the summer. In July. Record high temperatures are set in July. 134 degrees F set back on July 10, 1913. Having lived near Furnace Creek as a kid in the 90’s, I knew what we were getting into (128 degrees F in June 1994). I was literally taking my kids for a walk down memory lane. Except in the blazing heat! FYI…the night time temperature on July 1, 2017 at midnight was around 111 degrees F!
Let me back up here…Son B is our resident Star Wars enthusiast. To say enthusiast is putting it lightly. Like any loving pair of brothers, Son A loves to tease and torment his younger counterpart every time he can. The quickest, and most effective, way to get a skirmish going at our house is by Son A lobbing Star Wars insults at Son B. Calling Chewbacca a “Space Yeti” or the Ewoks “Space Teddy Bears” results in fists flying. So when Son B realized Death Valley was the backdrop for scenes in Star Wars Episode IV–A New Hope, you can imagine how excited he was!
Golden Canyon 
Golden Canyon “Jawa Canyon” 
Artists Palette on Artists Drive 
Dantes View “Mos Eisley Overlook”
If you’re really into Star Wars like Son B, Panamintcitytours.com has a neat website showing the actual movie scenes in tandem with their Death Valley photos.
After hiking into several filming locations (and trying to snap photos to match the film), we finished off the day at Dantes View. Dantes View is perched 5,475 feet above Death Valley’s lowest point, Badwater (-282 feet). The view of the valley floor from there is spectacular to say the least. But that’s not the only view we had. We were up close and personal with the masses of visitors scattering in all directions to escape bees. A LOT of bees. There wasn’t any honey around on that day. Just nervous people, including Son B, escaping into their hot cars to avoid the phantom flying menaces. If you visit Dantes View in July, watch out for the bees! The warning sign on the side of the road (above) will remind you again just in case you forget.
Back to the point of this post. Cornbread! Classic Cornbread and Doused Cornbread. Eat one with a side of scrumptious-ness or Han Solo…with or without butter and honey. Hopefully for those fussy foodies out there, maybe one of recipes won’t make cornbread such a menace anymore!
PrintClassic Cornbread
Moist with a crispy crust, Classic Cornbread is delicious topped with butter and honey or served alongside a steaming bowl of soup! Try baking this in a cast iron skillet or adding shredded cheese to the batter for a special twist!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 squares 1x
Ingredients
1 cup cornmeal (yellow or white)
1 cup all purpose flour
1/4 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt (kosher or table)
1 large egg
1 cup milk
1/4 cup (1/2 stick) unsalted butter
Instructions
Preheat oven to 425 degree F. Using butter or non-stick cooking spray, grease a 8-inch by 8-inch pan. (A 9-inch cast iron skillet can also be used for baking.)
Combine all dry ingredients (cornmeal, all purpose flour, granulated sugar, baking powder, and salt) in a medium sized bowl. Set aside. In a large bowl, melt the butter. Combine melted butter with the egg and milk. Add the dry ingredients to the butter mixture. Stir until just combined. Pour into the prepared pan.
Bake for 15-18 minutes or until top is golden brown.
Notes
Classic Cornbread is best served on the day it’s baked. This recipe can be used when a boxed mix of cornbread is required. One recipe of Classic Cornbread is about equal to a prepared 8.5-ounce box of store-bought cornbread mix.
For cheesy cornbread, add 1 cup of your favorite shredded cheese. Sharp cheddar and pepper jack cheeses are yummy add-ins!
Doused Cornbread
A combo of classic cornbread and Southern spoonbread, Doused Cornbread has a custardy layer making this a moist treat!
Ingredients
1–1/2 cups cornmeal (white or yellow)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt (kosher or table)
2 large eggs
3 tbsp. unsalted butter, melted
1 cup buttermilk*
1 cup half-and-half or light cream*
Instructions
Preheat oven to 400 degree F. Using butter or non-stick cooking spray, grease a 8-inch square pan. (A 10-inch cast iron skillet can also be used.)
In a medium bowl, stir together the cornmeal, all-purpose flour, granulated sugar, baking soda, and salt. In a separate large bowl, beat the eggs, melted butter, and buttermilk together. Pour the dry ingredients into the butter mixture. Stir until just combined. Do not overmix.
Pour the batter into the prepared pan. Pour the half-and-half over the top of the batter. Do not stir. Bake for 25 to 30 minutes until the cornbread is golden brown and edges pull away from the sides. A layer of custard will form on the cornbread.
Notes
*Using buttermilk is a must if you can. If not, substitute the following for the 1 cup required:
1 cup milk (whole or 2%) or heavy cream + 1 tbsp. lemon juice OR white distilled vinegar. Combine and let sit for 5-10 minutes or until slightly thickened and curdled. Use in recipe.
1 cup milk (whole or 2%) or heavy cream + 1-3/4 tbsp. cream of tartar. Combine and let sit for 5-10 minutes or until slightly thickened and curdled. Use in recipe.
3/4 cup plain yogurt + 1/4 cup water. Combine and use immediately in recipe.
3/4 cup sour cream + 1/4 cup water. Combine and use immediately in recipe.
IMNPB
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