I made the first batch of chili this season last Sunday. Usually the first night we eat it, we’ll have tortilla chips and all the fixings to go along with. But on the second night I always make cornbread. And the third night we usually make chili dogs, but I digress.
The cornbread. I’ve been making this recipe for as long as I can remember – it’s delicious and moist, and holds up well extremely well when dunked in thick chili or soups. Cornbread is one of those things that is fun to experiment with additions – cheese, chilis, different herbs and spices. Mix it up a little bit.
You guys know me, usually my favorite way to mix it up is by adding Old Bay – and it was a good call on my part. The savory spicy flavor of the seasoning was a wonderful contrast to the sweet nature of the cornbread. And it always looks so pretty sprinkled on top of anything.
I’m ashamed to admit that this is the first cornbread post here on Tide & Thyme – kinda embarrassing, right? If you’re looking for the dense, sweet “wet” cornbread commonly found here on the Shore (also known as spoonbread) – I’m working on it, but not quite there yet. If anyone has any favorite recipes for that style, I’d love to see them.
But for now here is my go-to sturdy staple, enjoy!
Old Bay Cornbread
1/2 cup (1 stick) salted butter
2/3 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup flour
1 cup cornmeal
1/2 tsp salt
1 tsp Old Bay (additional for sprinkling)
Preheat oven to 375 degrees. Grease an 8 inch square pan and set aside.
Melt butter in large saucepan. Remove from heat and stir in sugar. Quickly add eggs and whisk until well blended.
Combine buttermilk with baking soda and stir into mixture in pan. Fold in cornmeal, flour, salt, and Old Bay until well blended and few lumps remain. Pour batter into the prepared pan. Sprinkle the top with additional Old Bay.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Source: adapted from Allrecipes