Cornbread. This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet. Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for.
Also get sweet, jalapeno, and gluten-free cornbread recipes. Serve it as a side dish. This cornbread recipe uses the muffin mixing method (whisk together dry ingredients in one bowl, wet in the other, then fold the wet into dry) plus some smart prep shortcuts to help it come together quickly. You can have Cornbread using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Cornbread
- It's of cornmeal.
- It's of flour.
- You need of baking powder.
- You need of baking soda.
- It's of salt.
- It's of melted unsalted butter (I used plant based).
- It's of brown sugar.
- Prepare of honey.
- You need of egg (room temp).
- It's of buttermilk (room temperature).
This vegan gluten-free cornbread is the perfect side dish for any chili or stew. It's slightly sweet, soft, and This vegan and gluten-free cornbread has the perfect ratio of cornmeal to flour. This classic southern cornbread recipe is slightly sweet and far from dry. It crumbles nicely making it great for serving over chili and casseroles.
Cornbread step by step
- Preheat oven to 400. Grease/lightly flour a square pan (8x8 or 9x9). Add cornmeal, flour, baking soda & paking powder into a large mixing bowl. Toss ingredients..
- Mix together melted butter, brown sugar & honey. Whisk then whisk egg. Then whisk in buttermilk. Pour wet into dry ingredients & whisk. Do not over mix..
- Pour batter into pan. Let bake 20 minutes. Once done, wrap leftovers in aluminum foil..
All purpose flour: All purpose flour will allow the bread to rise a bit and give Granulated sugar: This gives the bread a touch of sweetness it needs to balance out the corn and. Random comparison, but I I used my mom's cornbread recipe as a starting point. I played around with butter vs oil, regular milk vs. But when it comes to northeastern cornbread, it's yeses all around. For our test kitchen's best-ever cornbread, we set out to perfect that.