In times of crisis, there’s nothing like a little comfort food to ease fears of the unknown.
After more than a week of sheltering in place with my husband and our 6-year-old son, I decided to incorporate him into our meal planning to help refocus his attention (and admittedly mine) on more something positive than the news headlines.
If you’re in need of some comforting food for the soul, check out the cooking video with my son and my cornbread recipe posted below.
Comfort Food Cornbread Recipe to Add a Spark of Glow to Your Day:
What You’ll Need:
10-inch cast iron skillet
2 large mixing bowls
Measuring cup
Measuring spoons
Electric mixer or large wooden mixing spoon
Ingredients:
1 tablespoon unsalted butter
1 cup unbleached pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon fine sea salt
3/4 cup yellow cornmeal
1 cup low-fat buttermilk
2 eggs
1 tablespoon evaporated cane sugar
4 tablespoons melted unsalted butter
Directions:
Preheat the oven to 350°F.
Melt all butter in 10-inch cast iron skillet on low heat.
In one of your large mixing bowls, mix together buttermilk, eggs, evaporated cane sugar and 4 tablespoons of melted butter with electric mixer on a low speed or with wooden spoon.
Swirl the rest of the melted butter around the inside of the cast-iron skillet, including the sides, making sure that the entire skillet is evenly coated. Set skillet aside on stovetop.
Mix together flour, baking soda, baking powder, salt and cornmeal in your second large mixing bowl.
Slowly sift the dry mixture of ingredients into the bowl of wet ingredients, stopping to stir in smoothly with the electric mixer or wooden spoon after each addition of dry ingredients. For example: dump a little, then stir little and repat until all of the dry mixture is blended into the wet mixture with no lumps.
Pour batter into the cast-iron skillet. Bake 30 minutes or until golden.
Serve warm and enjoy!
