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.
Serve it as a side dish. This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until they reach a fine consistency. This vegan gluten-free cornbread is the perfect side dish for any chili or stew. You can cook Cornbread using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Cornbread
- You need 160 grams of Cake flour.
- You need 100 grams of Corn meal.
- It's 2 tsp of Baking powder.
- Prepare 100 grams of Sugar.
- You need 1 dash of Salt.
- You need 80 grams of Butter.
- You need 100 ml of Milk.
- You need 1 of Whole egg.
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. But when it comes to northeastern cornbread, it's yeses all around.
Cornbread step by step
- In a bowl, combine the corn meal, flour, sugar, baking powder and salt..
- In another bowl, melt the butter. Heat the milk until it's warm to the touch, add to the butter and combine..
- In a bowl, combine the dry ingredients and the milk and butter mixture along with beaten egg and fold in..
- Pour the batter in a mold and bake at 170℃ preheated oven for about 30 minutes..
- Done..
- This is how it looks when cut..
For our test kitchen's best-ever cornbread, we set out to perfect that. 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. 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.