Tuesday, January 22, 2013

Dinner Chez Hawthorne. Bottom Round And A Sweet Buttermilk Cornbread.

I'm having red meat - again.
The London Broil we had the other night
was one of the most flavorful I've ever had.
I just didn't get enough of it.
Middle Hawthorne is home
and I find now that I have no leftovers!
Instead of making Moreovers,
I'm actually getting rid of stuff in the freezer.

Tonight's dinner starts with a cornbread.
I'd come across the recipe online
and thought I'd try it.

As a rule, 
I don't like a sweet cornbread.
This recipe called for 1/2 cup sugar
and 1/4 cup honey.
This pretty much breaks
all my rules for cornbread,
but I'm nothing if not flexible.
Shut up, XKT.

I always like red meat with a nice gravy
to accompany cornbread 
and I'd found a nice bottom round on sale at Food Lion.
Always look for the red labels on meats.
And check the sell-by dates.
As meats approach their sell-by dates,
prices get cut and I got my bottom round for half-price.

For those of you who like a sweet cornbread,
then you'll love this buttermilk cornbread.
It has a very nice texture.
Mr. Hawthorne and Middle Hawthorne
both liked it.
"Just short of being a cake," Mr. H. commented.

Buttermilk Cornbread

3 eggs
1/2 cup sugar
1 cup buttermilk
1 cup sour cream
1/3 cup honey
1 1/2 cups flour
1 1/2 cups yellow cornmeal
1 TB baking powder
3/4 tsp baking soda
1 1/2 TB kosher salt
pinch cayenne pepper
1 1/2 sticks butter, melted, plus 2 TB for the skillet

Set a 10-inch cast iron skillet in the oven and heat to 375 degrees.

Mix dry ingredients - flour, cornmeal, baking powder, baking soda, salt, and cayenne.

In a large bowl, whisk the eggs and sugar until frothy, about 2 minutes.  Whisk in the buttermilk, sour cream, and honey.

Stir the dry ingredient mixture into the egg mixture.  Stir in the melted butter and mix until well combined.

Remove the hot cast iron skillet from the oven and add the remaining 2 TB of butter, swirling to coat evenly.  Pour in the batter, spreading it evenly.  Bake about 30 minutes, until toothpick inserted in center comes out clean.

Before cornbread.

  After cornbread.

I like the cakey texture.

Mr. Hawthorne and MidHaw both liked the sweetness,
which was countered by the tang of the sour cream and buttermilk.

I'd like to tame the sweetness a bit.
The texture I wouldn't touch.
It's perfect.

I love the crusty end pieces.

Cornbread and buttah.
An excellent combination.

On to the meat:
Like I said, 
always be on the lookout for reduced meats.
I got this bottom round for $2.45/pound.

Season the meat with freshly ground salt and pepper.
Let it come to room temperature.

Heat oven to 375 degrees.

The meat was seared on all sides,
2 1/2 - 3 minutes each side,
 in equal amounts butter and oil
over medium high heat.
The butter is for flavor;
the oil is to raise the smoke point.

I poured in a little water to scrape up 
all the goodie bits for a gravy
and inserted my probe.

Cook at 375 degrees until internal temperature 
registers 122 degrees for rare - about 15 minutes.

Pour a little gravy over top.

A little melted butter on the cornbread.

Needs some green.
Do not use canned peas.
I will come to your house and hurt you.

What a tasty morsel of meat.

Sop up the gravy with the cornbread.
Very good dinner.


And I know exactly what to do with Bottom Round Moreovers!

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