There is a restaurant close to us called Napa River….they serve this cornbread…in these cute little cast iron skillets…slice it up into pie wedges…and serve it with warm butter. It. Is. Amazing. I was not a cornbread lover until I had Napa River Grills version. It is savory and sweet….a slight crunch of raw sugar on top…it is a perfect bread to serve up with your Easter meal. Great for breakfast, lunch, dinner…and whenever:) This recipe is the closest on I can find that mimics the one I love in the restaurant. You can make it a day ahead…but it is best served warm:)
Just keep in mind….always mix wet ingredients well prior to adding in your dry ingredients. Over mixing will result in tough bread….boo….
- 6 tablespoons unsalted butter, melted
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- 1 Tablespoon raw sugar
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake about 12 minutes then sprinkle top with raw sugar. Return to oven
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 12 minutes more.
- Remove the cornbread from the oven and let it cool for 10 minutes before serving.