Recipe: New York State Buttermilk Cornbread
Apple sauce, honey and buttermilk make this a winning cornbread recipe.
Like forsythia, I’m forcing the season: hoping against hope that the too-cold and rainy days will yield soon to grilling and bbq’ing weather. This simple recipe has a great balance between the natural sweetness of the ground cornmeal, the applesauce and the honey set against the creamy tanginess of the buttermilk. And it is even more satisfying when you get your hand on some local cornmeal — I’ve had great luck with Wild Hive Farm.
New York State Buttermilk Cornbread
Serves 4-8
2 cups finely ground cornmeal. It’s important to use finely ground, not medium or coarse.
2 cups AP flour — I use spelt flour when I can find it
1 T. baking powder
1 T. baking soda
1 teaspoon sea salt
2 cups whole milk buttermilk
¾ cup wild flower honey
½ cup apple sauce
4 eggs, beaten
6 oz butter, melted
Preheat oven to 400. Lightly butter silicone molds or alternately a 9-inch cast iron skillet.
In a large mixing bowl, stir to combine all of the dry ingredients. In a medium bowl whisk together the wet ingredients. Gently stir the wet into the dry and fold until well incorporated.
Pour the batter into the prepared molds or skillet and place in the middle of your oven.
Bake for 25 minutes. Cool on a rack a little before unmolding or slicing.
