A Crispy Take O Cornbread

No matter how you make it, cornbread is just downright tasty. It's a great side  for chili ,fried chicken or just on it's own with butter, jam or even a dash of hot sauce. Surprisingly it's not the corn that makes it but the other ingredients such as the browned butter added to it. This is what gives the bread its homy yet deep flavor.

Melissa Clark realized this and wrote about in in yesterday's New York Times Wednesday Food section (Yes, it's gone back to the original name that Craig Claiborne gave the section in 1957. Thank current editor Sam, Sifton for that). She discovered that browning butter gives more of a flavor boost than using just plain or raw butter.Also a copious amount of butter keeps the batter and then the finished product moist. The last thing any home chef wants is a dry corn bread.It will be too crumbly as well as somewhat tasteless.  Be warned. Browned butter can be tricky to make. Ms. Clark recommends using your nose when doing this. The aroma should be nutty however when it starts smelling like chestnuts roasting on a open fire , shut off the gas.Another must is baking the bread in a skillet .A 12 inch one is recommended , especially if you are making it for a big crowd. If you want a smaller amount use a nine inch skillet.Baking it on the stovetop is much more in the way of how it was originally made.

Ms Clark's recipe is a minimalist one It has the butter ,but also maple syrup for sweetness. (you can add sugar if you want instead of this. Whole wheat flour can also be subbed in instead of white for a healthier version. The recipe can go either sweet or savory. Chocolate chips can be added for a different kind of treat ,making it a more of a breakfast bread. For more of a dinner bread, you can add cheese , whether the fiery pepper jack or the biting cheddar to the batter. Herbed corn bread is also another way to go.Toss in thyme, parsley and rosemary together or separately. Corn kernels are also good. They emphasize the flavor  as well as add texture . Hot sauce is usually drizzled on the finished product however if you want zing., then mix in a drop or two into the batter. Stir well, or you'll wind up with bands of fire instead of a uniform flavor. Whatever you do , just remember to use browned butter. This is what makes the corn bread moist and nutty.

Nothing beats a well made corn bread The secret is not in the corn itself but the butter itself. Browned butter gives it  the moistness and flavor needed to be classic.