Silky Buttermilk Cornbread with Walnuts

Makes 2 – 9” round loaves

Serve alongside our Texas Chili or Slow-Roasted BBQ Spare Ribs and you’ve got a button-busting meal on your hands. If chili’s not your bag, check out our extensive soup selection.

Ingredients
4 tablespoons sweet, unsalted butter, melted and cooled – from stock
2 tablespoons packed, light brown sugar – from stock
2 cups chopped pecans or walnuts – $4.99
2 cups yellow cornmeal – from stock
2 cups all-purpose flour – from stock
2/3 cup sugar – from stock
2 teaspoons baking powder – from stock
½ teaspoons salt – from stock
2 cups buttermilk (you can freeze the remaining 2 cups in an airtight plastic container) – $1.99
4 large eggs, lightly beaten – from stock
4 tablespoons canola oil – from stock
1 15 oz. can creamed corn – $1.49
1 15 oz. canned corn kernels (1½ c.) – $1.19
Grand Total Assuming Well-Stocked Pantry: $9.66
Cost per Serving: $0.60

Directions
1. Preheat oven to 400 degrees. Butter two 9 inch cake or pie plates.

2. In small sauté pan over medium heat, candy-glaze pecans in 2 Tablespoons of the melted butter and the brown sugar. After a moment, sprinkle mix with about a teaspoon of water to “encourage” the glaze. Continue stirring frequently for about 10 minutes until pecans are fragrant. Set aside to cool.

3. Combine dry ingredients in medium bowl and form a “well” in the middle with your fist or the bottom of a medium to large glass. (Personally, I enjoy using my hands as much as possible. It’s justifiable finger painting for adults.)

4. In a separate bowl, whisk together the buttermilk, eggs, oil, and remaining butter. Add the corn and pour the wet mixture into the well of the dry ingredients, stirring with a light hand until just blended. (Over mixing will cause a drier loaf.)

5. Fold in the candied pecans. Pour batter evenly into two prepared pie plates.

6. Bake in preheated oven for 40 to 50 minutes until cake tester in center comes out clean.

7. Cool on wire racks. These can be made at least two days before. After the breads have completely cooled, wrap tightly with plastic first and then a layer of foil. These also store well in the fridge. And of course you can freeze pre-cut portions for later enjoyment. By pre-cutting and individually wrapping the slices, you can defrost on the countertop before you leave for work in the morning and then reheat in the oven while the main event is warming stovetop. I don’t recommend nuking breads of any kind as it seriously dries them.

8. To serve, cut each pan of bread into 8 slices as you would a pie, re-cover with foil and warm in a 350 degree oven for about ten minutes while the soup simmers above.

9. Serve bread with soft, sweet butter.