Virtue Cornbread

4.7

(3)

3 Reviews

Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, Illinois, where he celebrates the food of the Great Migration. Eat this cornbread warm the same day you bake it; any leftovers can be used to make Blueberry Cornbread French Toast or Lobster Tournedos with Cornbread.

By

Erick Williams

Published on June 13, 2022

Virtue Cornbread — Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Active Time:

10 mins

Total Time:

1 hr 15 mins

Servings:

8

Cook Mode (Keep screen awake)

Ingredients

Cooking spray
¾ cup (about 3 1/4 ounces) all-purpose flour
¾ cup fine yellow cornmeal
¼ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup whole buttermilk
5 tablespoons (2 1/2 ounces) unsalted butter, melted

Directions

Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into flour mixture just until combined. Pour batter into prepared loaf pan; smooth top.
Bake in preheated oven until cornbread is light brown around edges and a wooden pick inserted in center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert cornbread onto a wire rack, and let cool completely, about 30 minutes. Cornbread may be stored in a ziplock plastic bag at room temperature up to 2 days.

Virtue Cornbread

Ingredients

Directions

Related Articles