Cornbread Recipe
User Reviews
5
Cornbread Recipe
Description
The Cornbread Recipe combines flour and cornmeal as the base, enhanced with buttermilk and eggs to produce a classic texture that is moist inside with a lightly crisp exterior. Baking the batter in a preheated cast iron skillet or baking dish ensures a satisfying crust and a tender inside. The optional sugar and leavening agents help customize the bread's sweetness and rise. Using melted butter or bacon drippings introduces a savory note and richness to the bread.
To prepare, the dry ingredients are mixed first before incorporating the wet ingredients and melted butter. The batter is poured into the hot pan to create an immediate sizzle that helps form the crust. Baking continues until golden on top and a toothpick tests clean.
If buttermilk is unavailable, you can substitute by souring milk with lemon juice or vinegar as instructed in the notes, ensuring the proper tang and acidity for the recipe.
Ingredients
- ½ cup butter melted, or bacon drippings, unsalted
- 1 cup all-purpose flour
- 1 cup cornmeal or polenta, yellow
- 1 tablespoon sugar optional
- 2 teaspoons baking powder optional: yields a fluffier cornbread
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup buttermilk shake before measuring
- 2 egg large
Instructions
- Preheat the oven to 200°C | 400°F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat ½ cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
- Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Notes
- If you lack buttermilk, create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1½ cups of room temperature milk; let it sit for 5 minutes before using.
- Preheating the baking pan in the oven helps develop the cornbread's crust by creating that desirable sizzle when the batter hits the hot surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12serves
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 257mg | 11% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 326IU | 7% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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