When Cornbread Is Better Than a Crusty Loaf - Heated

Step 1

My husband has gotten into baking bread and often spends a whole weekend day churning out loaves and pizza dough.

Step 2

But if you dont have all day to tinker with dough, cornbread is an excellent, and in some cases preferable, substitute.

Step 3

Serve it with chili, obviously, but also with stew, creamed soups, bean soups, chicken soup.

Step 4

Its the best way to round out a meal, and it couldnt be easier.

Step 5

Ive been googling Bittman cornbread an hour before dinnertime for nearly a decade.

Step 6

And theyll make you a better cook I promise.

Step 7

While youre waiting for your Amazon order to arrive, take a stab at these three flexible recipes:

Step 8

Put the butter or oil in a large pot over medium heat.

Step 9

When the butter foams or the oil is hot, add the onion and cook, stirring, until it softens, 3 to 5 minutes.

Step 10

Add the spinach and cook, stirring, until its coated and beginning to wilt.

Step 11

Add the stock, bring to a boil, then quickly lower the heat to a bubble.

Step 12

Cover and cook, stirring once or twice, until the spinach inside is tender but still brightly colored, just a minute or 2.

Step 13

Use an immersion blender to pure the soup pot.

Step 14

Or let the soup cool a little, carefully pure it in a blender (working in batches if necessary), and return it to the pot.

Step 15

(You can make the soup in advance up to this point. Cool, cover, refrigerate for up to 2 days, and reheat before proceeding.)

Step 16

Stir in the cream and let heat up, stirring frequently, without bringing the soup to a boil.

Step 17

Taste, adjust the seasoning, and serve.

Step 18

Put the parsley with a pinch of salt, the garlic, and half the oil in a food processor or blender.

Step 19

Process, stopping to scrape down the side of the container if necessary, and adding the rest of the oil gradually.

Step 20

Add the vinegar, then a little more oil or some water if you prefer a thinner mixture.

Step 21

Taste and adjust the seasoning.

Step 22

Serve or cover and refrigerate for a couple of days.

Step 23

Heat the oven to 375F.

Step 24

Butter a 9-inch square baking pan or ovenproof skillet.

Step 25

Combine the cornmeal, flour, baking soda, salt, and sugar in a large bowl.

Step 26

Whisk the egg into the buttermilk in a small bowl.

Step 27

Stir the buttermilk mixture into the dry ingredients just enough to combine.

Step 28

If the batter is very dry and doesnt come together easily, add a few tablespoons more buttermilk, one tablespoon at a time, until it comes together.

Step 29

Add the melted butter and stir until just incorporated; avoid overmixing.

Step 30

Pour the batter into the prepared pan and spread into an even layer.

Step 31

Bake for 24 to 30 minutes, until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean.

Step 32

Cool for a few minutes, then cut into squares.

Step 33

Serve warm.