Its soft, fragrant, and Southern-style.
Though Haller was Swiss-born, the cornbread he made appealed to the Carters Southern palates.
An essential part of the region’s cuisine, Southern cornbread is never sweet.
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When presented with the sugary cornbread that Northerners bake, Southern cooks Ive known call it cake.
This is not a compliment.
To yield a tender crumb, double-check you buy finely ground cornmeal, not the medium grind available nowadays.
Simply Recipes / Robin Asbell
The real trick to the right consistency is letting the batter rest for 15 minutes after mixing.
Haller also didnt sacrifice the butter to the low-fat trend of the 1970s.
The stick of butter in the batter makes for an irresistibly fragrant batch.
Yet, most soups go with a warm square of cornbread.
In a medium bowl, lightly whisk the egg.
Do not let it get too hot, or it will cook the egg.
Whisk the warm milk into the egg, then whisk in the melted butter until smooth.
Pour the wet ingredients over the dry ingredients and whisk until smooth.
Butter an 8x8-inch baking pan.
Scrape the batter into the buttered pan, smooth the top, and let it rest for 15 minutes.
Meanwhile, preheat the oven to 425F with a rack set on the bottom third.
