Recipe of Perfect Cornbread

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Cornbread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Cornbread Recipe. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy).

You can have Cornbread using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cornbread

1. Take 1 1/4 cups of fine or med grind corn meal (or more, just subtract from flour below).
2. Make ready 1 1/2 cups of sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF).
3. Prepare 1/4 cup of lard (veg oil works in a pinch).
4. Take 5 tbsp of butter (cubed).
5. It’s 1 cup of AP flour (use GF or masa harina for GF).
6. Make ready 2 tbsp of sugar.
7. It’s 1/4 cup of honey (if you like it with a touch of sweetness).
8. Prepare 1 tsp of ea baking powder and soda.
9. It’s 3/4 tsp of salt.
10. Make ready 2 of eggs.

Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).Simply cut it into squares and place in a sealed container.If you are layering the cornbread, place parchment paper between the layers to avoid it sticking.Add milk, egg and butter; stir until dry ingredients are moistened.

Cornbread step by step

1. Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently..
2. Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through..
3. 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..
4. 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)..
5. 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..
6. 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..

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture.Sift together flour, cornmeal, sugar, baking powder and salt.Add eggs, milk and oil or melted shortening.

All purpose flour: All purpose flour will allow the bread to rise a bit and give it the spongy, caky consistency of bread.Yellow cornmeal: A must for cornbread!It give the bread its beautiful golden-brown color and the grainy, delicious consistency.Tender, moist, golden, great corn flavor.Spread the batter into the prepared pan, or scoop into the muffin tin.