Last weekend I decided to make a big pot roast with the intention of having enough leftovers for the week. I stocked up on vegetables and potatoes and looked forward to a week of easy and delicious dinners. And I will say that potatoes, in roast gravy, probably top my list of all time comfort foods. But after a couple of days, I was getting a little tired of it. Polenta the next night, egg noodles the following day and rice after. Finally I was down to my last serving of meat and no idea what to eat with it.
I made the cornbread tall and thick so that it would stand up to the beef and that, along with a spinach salad, was a great way to polish off the last of the roast. And I still had lots of cornbread left which meant I could have it with eggs for breakfast and with soup for lunch. Definitely a happy inspiration. Enjoy!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients (10 Servings)
- 2 Eggs
- 1/3 Cup sugar
- 1 Stick unsalted butter, at room temperature
- 1 Teaspoon vanilla
- 1 Cup buttermilk
- 1 Cup milk
- 1 1/2 Cups all purpose flour
- 1 1/2 Cups cornmeal
- 1 1/4 Teaspoons salt
- 4 Teaspoons baking powder
Pre-heat the oven to 400 degrees and butter or oil a 9" cast iron pan.
Add the eggs and sugar to a large bowl and, using a stand or hand mixer, cream together until lightened in color. Beat in the butter and vanilla.
In a separate bowl, sift together the flour, cornmeal, salt and baking powder.
Alternately beat in half a cup of milk/buttermilk and half a cup of the dry mixture until fully incorporated. Pour the batter into the prepared pan and bake for 30 minutes.
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The beef dish I ate with this was my Tender Slow Cooked Roast in Red Wine Reduction. But below are a few other suggestions for beef dishes that would work well with the cornbread.