Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cornbread. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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. Southern Cornbread Moist Sweet Buttermilk Cornbread RECIPE. 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.
Cornbread is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Cornbread is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have cornbread using 10 ingredients and 6 steps. Here is how you can achieve it.
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)
- Prepare 1/4 cup lard (veg oil works in a pinch)
- Take 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)
- Make ready 1 tsp ea baking powder and soda
- Get 3/4 tsp salt
- Take 2 eggs
Corn is combined with corn flour, corn meal, butter, cream, parsley and I don't know if cornbread was ever designed to be baked above sea level, but this recipe creates lighter but sturdy cornbread. Serve it as a side dish. 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.
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.
Cornbread has its origins in the very earliest American history. Native Americans who grew corn They shared their knowledge with the European settlers and corn became a staple food before wheat. There are few things more enjoyable than biting into a warm piece of cornbread. With its buttery goodness and its melt-in-your-mouth texture. Serve up some moist and fluffy cornbread with your next meal.
So that’s going to wrap it up with this special food cornbread recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
