Recipe of Cornbread

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cornbread. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Cornbread is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cornbread is something which I have loved my entire life.

Recipe of Cornbread

To get started with this particular recipe, we have to prepare a few ingredients. You can have cornbread using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Cornbread:

1. Prepare 1 1/4 cups fine or med grind corn meal (or more, just subtract from flour below)
2. Take 1 1/2 cups sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF)
3. Prepare 1/4 cup lard (veg oil works in a pinch)
4. Make ready 5 tbsp butter (cubed)
5. Take 1 cup AP flour (use GF or masa harina for GF)
6. Prepare 2 tbsp sugar
7. Take 1/4 cup honey (if you like it with a touch of sweetness)
8. Prepare 1 tsp ea baking powder and soda
9. Prepare 3/4 tsp salt
10. Take 2 eggs

Beat milk, butter and egg in large bowl with hand beater or wire whisk. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients.

Instructions

Steps to make Cornbread:

1. Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently.
2. Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through.
3. 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.
4. 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).
5. 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.
6. 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.

Well, too often cornbread is too dry. This recipe was more bread-like, and I all my guests (men and women both) said it was the best they ever had and wanted more. Unfortunately I only made enough for everyone to have two, and I wish I had made more because I wanted more as well. This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

As simple as that Recipe of Cornbread

So that is going to wrap it up for this special food cornbread recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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