Here's the first potato soup that was showcased on the blog. Then there was this one that was a bit more fancy. And most recently we posted a crockpot potato soup. We've gotten really comfortable with winging potato soup these days; it always changes a bit because it's an evolution of all the potato soups in our repertoire.
Since we've exhausted potato soups we're here today with a new spin on cornbread. It's from Smitten Kitchen and all from scratch. It features buttermilk and sour cream so a lighter fare than some other corn breads.
Smitten Kitchen's Sour Cream Cornbread with Aleppo
Adapted, barely, from Red Rooster Harlem via Marcus Samuelsson
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon dried aleppo flakes * We substituted red pepper flakes and paprika
1/2 teaspoon table salt
1 large egg, lightly beaten
1 cup sour cream
1/3 cup buttermilk
2 tablespoons olive oil
*Aleppo is a Turkish bright red pepper flake with a mild-to-moderate kick and a bit of tartness. I bought mine from Penzey’s in Grand Central. If you don’t have aleppo, a regular red pepper flake, cayenne or hot paprika, in a much smaller quantity, would be a nice substitution. from Smitten Kitchen
Directions
Preheat the oven to 400 °F. Generously butter a 9×5-inch loaf pan, or coat it with a nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, aleppo and salt together in a large bowl. In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 22 to 25 minutes. A toothpick inserted into the center should come out clean.
Serve in slices, toasted with honey butter ... or with potato soup!
Do you have a favorite cornbread recipe??
It's always Caturday
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| Watching the squirrels (and leaves fall) |
Sounds good. Those cats are so cute!
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