Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, cornbread. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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.
Cornbread is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Cornbread is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin 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.
The ingredients needed to make Cornbread:
- Make ready 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)
- Take 1/4 cup lard (veg oil works in a pinch)
- Prepare 5 tbsp butter (cubed)
- Get 1 cup AP flour (use GF or masa harina for GF)
- Make ready 2 tbsp sugar
- Prepare 1/4 cup honey (if you like it with a touch of sweetness)
- Get 1 tsp ea baking powder and soda
- Take 3/4 tsp salt
- Take 2 eggs
Add eggs, milk and oil or melted shortening. Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge). Simply cut it into squares and place in a sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking.
Instructions 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.
Add milk, egg and butter; stir until dry ingredients are moistened. 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! Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Cornbread Muffins: Here is the same recipe as cornbread muffins!
So that is going to wrap this up with this special food cornbread recipe. Thank you very much for your time. I’m sure that 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
