Whether you are looking for an accompaniment to soup or chili, or just looking for a tasty snack, these parmesan cornbread wedges do the trick. The subtle, mellow flavor of Parmesan cheese infuses this moist cornbread with a pleasing flavor.
I adapted this recipe from the Williams-Sonoma Kid’s Cookbook. We have used different variations of this recipe since the kids were young, and I can remember making it often in those days when I watched a friend’s kids for the day, because I knew it was a crowd-pleaser. For the recipe below, I used Parmesan cheese instead of cheddar for a nuttier, slightly more complex flavor, and I substituted butter for vegetable oil. Butter, especially butter from grass-fed cows, is having a bit of a comeback in the food world, and I like the richness and moistness the butter gives this cornbread.
Today was another one of those days when I needed to bake. I needed to warm up the house by turning on the oven. I needed to produce something tangible, something wonderful, something with my hands that would bring joy and comfort to others. Car maintenance appointments need to be made, dentist appointments need to be made, lots of other work needs to be done…but…first, I had to bake. And then tell all of you about this delicious and easy recipe. It really is easy, and basic, and these Parmesan cornbread wedges go with everything. I know they will go well with our dinner tonight, and now they are done!
We had another couple of inches of snow this morning. My son had to be to school extra-early to get on a bus for an overnight school trip. (I hope he’s having a really good time!) My daughter rode in with me to send him off, and we had a half hour before she had to be at school, so we went to the coffee shop. She got a smoothie and I got a cup of coffee, and we sat at stools facing the window. The wind was whipping the snow around outside, yet it was so warm and cozy inside the coffee shop. And even though it looked more like January outside than mid-April, it was atmospheric and memorable to have that small space of coziness and quiet at the beginning of the day.
This is the coldest March and April I can remember, and today I felt just like the daffodils in our yard. Shivering! Yet this is what we have here and now. We bloom despite the cold, and we are beautiful despite our difficulties, or maybe even because of our difficulties. Mutual struggles bring us together. So do homemade baked goods. This cornbread is really moist and delicious, and it warms up the house while it bakes. I hope you are having a good week! Take care and stay warm!
Parmesan Cornbread Wedges
- 1 and 1/2 cups of all-purpose flour
- 1/2 cup of cornmeal
- 2 and 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of sugar
- 1/3 cup of unsalted butter, softened to room temperature, plus a little more butter for greasing the pie dish
- 1 egg
- 1 cup of buttermilk (if you don’t have buttermilk, add 1 tablespoon of vinegar to a cup of milk
- 3/4 cup of shredded Parmesan cheese
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 inch pie dish.
In a mixing bowl, combine the flour, cornmeal, baking powder, and salt. Mix it all together with a fork. In another bowl, cream the butter and the sugar. Add the egg and stir well to combine. Then add the butter mixture to the bowl with the flour mixture. Pour the buttermilk into the bowl with the flour as well. With a wooden spoon, stir until everything is combined and a batter forms. Gently fold in the shredded cheese. With a rubber spatula, scrape the batter into the pie dish. Bake in your 375 degree oven for about 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool for a few minutes. Cut into 12 pieces with a sharp knife. Serve warm or at room temperature. Enjoy!