Nothing is healthier than home made cornbread heat from the oven.
This simple cornbread recipe combines eggs, buttermilk, and butter together with flour and cornmeal to bake up the lightest, most scrumptious cornbread.
- It’s merely good.
- This cornbread recipe has a golden brown crust and tender crumb.
- It’s good subsequent to virtually any principal dish (particularly chili and ham and beans).
- This cornbread has simply the correct quantity of sweetness with out being too candy.
- This simple home made cornbread recipe produces tender and aromatic outcomes.
Cornbread Substances
- Flour: This recipe makes use of all-purpose flour.
- Cornmeal: Yellow cornmeal offers cornbread its distinctive colour and construction and provides each texture and taste.
- Sugar: I choose cornbread that isn’t too candy so I take advantage of only a little bit of white sugar on this recipe.
- Buttermilk: Buttermilk offers this bread a young crumb and helps it to rise. Substitute buttermilk with a cup of milk and 1 tablespoon of vinegar or lemon juice. Let it relaxation for five minutes earlier than utilizing.
- Butter: Actual, full-fat butter delivers one of the best outcomes and creates a crispy, golden-brown exterior.
Variations: Cornbread may be flavored with seasonings in Step 2 to match the meal! I like a zesty Cajun flavor that matches completely with a shrimp boil or go Tex-Mex with an adobo blend and serve with taco soup.
The right way to Make Cornbread
- Whisk the dry elements in a bowl and the moist elements in a separate bowl (recipe under).
- Gently mix the moist into the dry elements till simply moistened.
- Pour the batter right into a ready pan and bake till a wood decide comes out clear.
Serving Options
Cornbread is the proper accompaniment to chili and makes a flavorful and rustic cornbread stuffing that’s holiday-perfect. Drench the cornbread in honey butter or use it to absorb your favourite stews or soup.
Storing Cornbread
- Hold leftover cornbread in a sealed container within the fridge for as much as 4 days.
- Freeze squares on a baking sheet and switch them to a zippered bag as soon as frozen. They’ll thaw at room temperature in about half-hour.
- Reheat cornbread by wrapping it in foil and putting it within the oven for about quarter-hour at 350°F.
Extra Savory Fast Breads
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Home made Cornbread Recipe
This easy cornbread recipe is gentle, fluffy, and scrumptious!
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Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
In a big bowl, mix flour, cornmeal, sugar, baking powder, and salt in a big bowl.
In a medium bowl, whisk collectively the eggs, buttermilk, and melted butter.
Pour the moist elements into the dry elements and stir till simply mixed. Don’t overmix.
Pour the combination into the ready pan.
Bake for 30-35 minutes or till a toothpick inserted into the middle comes out clear.
Energy: 232 | Carbohydrates: 31g | Protein: 5g | Fats: 9g | Saturated Fats: 5g | Ldl cholesterol: 57mg | Sodium: 233mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Calcium: 117mg | Iron: 1.5mg
Diet data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.
Course Bread, Facet Dish
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Recipe tailored from Chile Cheddar Cornbread.
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