Atlanta-style Cornbread

Ingredients

Atlanta-style Cornbread differs from the original Anadama Bread in several ways. Firstly, it is sweeter and moister, catering to the Southern preference for a touch of sweetness in their cornbread. Additionally, Atlanta-style Cornbread often includes a combination of cornmeal and all-purpose flour, giving it a lighter texture compared to the denser Anadama Bread. The Atlanta version also typically uses buttermilk instead of regular milk, adding a tangy flavor and enhancing the moistness of the bread. We alse have the original recipe for Anadama Bread, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 large eggs 2 large eggs
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 28g, 7g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
2. 2.
   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and melted butter.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 5.
   Pour the batter into the prepared baking pan and smooth the top.
6. 6.
   Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the cornbread.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Vegetable oil — Feel free to use melted butter or melted coconut oil as a substitute for vegetable oil.
• Eggs — Make sure the eggs are at room temperature for better incorporation into the batter.
• Unsalted butter — If you only have salted butter, reduce the amount of added salt in the recipe.

Tips & Tricks

• For a touch of heat, add finely chopped jalapenos or a pinch of cayenne pepper to the batter.
• Serve the cornbread warm with a drizzle of honey or maple syrup for an extra touch of sweetness.
• To achieve a crispy crust, preheat the baking pan in the oven before pouring in the batter.
• Leftover cornbread can be toasted and enjoyed with butter or used as a base for savory dishes like cornbread stuffing or croutons.
• Experiment with different add-ins such as shredded cheese, diced onions, or cooked bacon for a flavor twist.

Serving advice

Serve the Atlanta-style Cornbread as a side dish with classic Southern dishes like fried chicken, collard greens, or barbecue. It can also be enjoyed on its own as a snack or breakfast treat.

Presentation advice

Present the cornbread in a rustic wooden bread basket or on a wooden cutting board for a charming Southern touch. Cut it into squares or wedges and serve with a pat of butter on top.