Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cornbread. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cornbread is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Cornbread is something that I have loved my whole life. They are fine and they look wonderful.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). The best cornbread recipes, with tips, photos, and videos to help make them.
To get started with this recipe, we must prepare a few ingredients. You can have cornbread using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cornbread:
- Take 1 1/4 cups fine or med grind corn meal (or more, just subtract from flour below)
- Make ready 1 1/2 cups sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF)
- Get 1/4 cup lard (veg oil works in a pinch)
- Make ready 5 tbsp butter (cubed)
- Make ready 1 cup AP flour (use GF or masa harina for GF)
- Get 2 tbsp sugar
- Prepare 1/4 cup honey (if you like it with a touch of sweetness)
- Prepare 1 tsp ea baking powder and soda
- Prepare 3/4 tsp salt
- Make ready 2 eggs
Pour the milk-and-egg mixture into the dry ingredients. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly. With this cornbread recipe, we experimented both with all cornmeal, and with just three-quarters cornmeal and one-quarter flour.
Steps to make Cornbread:
- Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently.
- Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through.
- Heat oven to 450. Wipe out your skillet and add your lard, place in hot oven about 10 minutes or until lard is melted and shimmering hot.
- Carefully remove hot pan from oven and add cubed butter, swirling to combine and coat sides of skillet. Add all but about one tablespoon of oil mix into cornmeal mush, and place pan back in oven to stay hot (to get a good bottom crust).
- Sift together the flour, sugar, leaveners, and salt, then whisk into your wet mix. Lastly add your two eggs and honey (if using). If the mixture seems a bit stiff add some extra milk, it should be able to pour out of the bowl but with the assistance of a spatula. Using the masa harina will need some extra liquid.
- Pour batter into hot skillet, and smooth the top. Bake for 12-15 minutes in the top half of the oven to avoid burning the bottom, and rotate once halfway through. It is done when it has browned a bit and cracking on top. Cool completely in skillet and serve from skillet, or turn out onto rack after 15 minutes. In drier climate keeping it in the skillet helps it to not dry out, however in more humid climates turning out may help keep the crust on the bottom crisp.
Cornbread is a staple in the South. Here are all-star recipes, including hot and spicy versions, muffins, fried cornbread, classic buttermilk cornbread, hush puppies, and more. Well, needles to say, you'd sure be hard pressed to come up with a better cornbread recipe. All purpose flour: All purpose flour will allow the bread to rise a bit and give it the spongy, caky consistency of bread. Yellow cornmeal: A must for cornbread!
So that’s going to wrap it up with this special food cornbread recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
