Old Bay Cornbread

I’m from Maryland so if I am a little obsessed with Old Bay Seasoning, it’s ok. You probably picked up on my reverence for the spice if you’re a regular reader of EvinOK since I’ve posted such items as Old Bay Virgin Mary, Old Bay Pickled String Beans, crab recipes, and more. Today, I’ll add one more recipe to the box with my Old Bay Cornbread. Which, as you’d expect, is like regular cornbread with Old Bay added. Yep, I’m just breaking culinary boundaries and creating unexpected combinations here today, folks. Your mind may still be reeling from all this innovation so I’ll dive in with a photo to reassure you that this is pretty much the same cornbread you know and love, but with a bit of Old Line State style.

Ingredient Note: This particular recipe uses cream of tartar to sour the milk instead of straight buttermilk because so often I don’t have buttermilk in my fridge and it is nice to have an easy alternative with a similar result.


Old Bay Cornbread

1 1/2 teaspoons cream of tartar
1 1/3 cup whole milk
1/2 cup butter, at room temperature
1 1/2 cups medium-ground cornmeal
1/2 cup all-purpose flour
1/4 cup granulated white sugar
1 tablespoon Old Bay Seasoning
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, lightly beaten

1. Preheat the oven to 400F/200C (180C fan).

2. Sprinkle the cream of tartar into a container with the measured out milk. Stir once or twice then set aside for 5–8 minutes while you prepare the other ingredients.

3. Take two tablespoons of the butter and grease the inside bottom and sides of a 7-inch springform pan. Set aside.

4. In a mixing bowl, blend the cornmeal with the flour and sprinkle in the sugar, baking powder, and baking soda. Stir in the remaining butterSet aside.

5. Lightly beat the eggs of be frothy and light. Gently pour the milk into the egg mixture then fold that into the dry ingredients. Stir to blend then carefully pour the batter into the buttered pan.

6. Bake for 20–25 minutes until a knife comes out clean when tested in the centre of the bread. Then turn the oven off and leave the bread in for 10 minutes to cool with the door open.

7. Serve with a slathering of butter on top and sprinkle with a little more Old Bay for good measure.


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