Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cornbread. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cornbread is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Cornbread is something which I have loved my entire life.
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now This is excellent 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.
To get started with this recipe, we must prepare a few components. You can have cornbread using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cornbread:
- Prepare 1 1/4 cups fine or med grind corn meal (or more, just subtract from flour below)
- Get 1 1/2 cups sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF)
- Make ready 1/4 cup lard (veg oil works in a pinch)
- Make ready 5 tbsp butter (cubed)
- Get 1 cup AP flour (use GF or masa harina for GF)
- Take 2 tbsp sugar
- Take 1/4 cup honey (if you like it with a touch of sweetness)
- Prepare 1 tsp ea baking powder and soda
- Take 3/4 tsp salt
- Get 2 eggs
It's slightly sweet, soft, and This vegan and gluten-free cornbread has the perfect ratio of cornmeal to flour. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too. Cornbread, warm from the oven, is such a treat.
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.
It has a lovely golden brown cracked surface with a crust that is nice and crispy, yet inside the texture is soft, dense, and crumbly. 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. 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. Serve it as a side dish. ???? Cornbread.
So that is going to wrap this up with this special food cornbread recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
