Serves: 15
Nat and I visited the famous Slyvias Restauarant in Harlem two years back. Starting her restaurant 1962, Slyvia was known as the Queen of Soul Food and everyone has eaten there.
It is a complete institution.
Among other things – fried chicken, you name it – we had cornbread. And as far as cornbread goes, it was amazing.
Come last Saturday and we’re cooking as part of a big Southern American themed meal – fried chicken, you name it – and we nominated this cornbread complete with a butter we felt befitted the theme.
The bread is fabulous. Served warm with butter, it is simply heaven.
You’ll explode (in goodness) if you eat this as a side with every meal, though as an amazing once in awhile, this bread will have you coming across as a genius baker to anyone lucky enough to get a slice.
Ingredients
Cornbread
2 c yellow cornmeal (polenta in Australia)
2 c all-purpose flour
1 c granulated sugar
2 tbsp baking powder
1 ½ tsp salt
2 ½ cups milk
1 c vegetable oil
5 large eggs
Bacon and chive butter
3/4 c butter, softened
2 tbs fresh chives
2 strips bacon, finely diced and cooked
1 clove garlic, minced
Method
Cornbread
- Preheat oven to 180 degrees C.
- Grease a baking dish.
- In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
- In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.) Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cornbread is pulling away at the edges.
- Cool in the pan, then cut into 15 squares.
Bacon and chive butter
- Stir all of the ingredients together in a bowl until combined and evenly distributed.
- Spoon onto a piece of cling film and roll into a cylinder. Twist the ends and refrigerate until firm, about 4 hours.
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