Cornbread recipe. It’s one of the pillars of Southern cooking, but cornbread
is the soul food of many a culture -- black, white, and Native American -- and
not just south of the Mason-Dixon.
Grind corn coarsely and you’ve got grits; soak kernels in
alkali, and you’ve got hominy (which we encourage you to cook up into posole).
Leaven finely ground cornmeal with baking powder, and you’ve got cornbread.
Southern hushpuppies and corn pone, New England johnnycakes;
cooked in a skillet or in muffin tins; flavored with cheese, herbs, or
jalapeños -- cornbread in any incarnation remains the quick and easy go-to
bread that historically made it a favorite of Indian and pioneer mothers and
keeps it on tables across the country today.
This is Cornbread recipe :
Ingredients
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
The process of making
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
that Cornbread recipe..
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