Wednesday, November 27, 2019

Cornbread Recipe

When we moved from Canada to North Carolina there was QUITE the culture shock in several areas... tea was iced not hot, ma'am was a term of politeness and wasn't accusatory and you were ALLOWED TO CALL ADULTS BY THEIR FIRST NAME (think Miss Joyce instead of Mrs. Buchanan).  I have VIVID memories of going to a friends house to play and eat dinner and being served a big 'ol plate of corn bread, collard greens and black eyed peas.  WHAT?!?!



Since then I've had A LOT of cornbread and a lot of what I consider bad cornbread.  For me, I like cornbread to be moist and sweet... if it's super dense or dry (like crumbles when you try to break it apart) it's not the cornbread for me.  I've tried several recipes over the years and FINALLY found one that meets all of my picky requirements :) 

Here's What You'll Need
- 1 1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted, melted
- 1 tablespoon butter
- 1 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs


Here's What You'll Do
Step 1 - Preheat the oven to 350 degrees, if you have a cast iron skillet put 1 tablespoon of butter into the skillet and put the skillet in the oven while it preheats.  If you don't have a cast iron skillet, use the 1 tablespoon of butter (or cooking spray) to grease a 9x13 pan.

I have  this cast iron skillet and LOVE IT!  It's under $25 and great quality.


Step 2 - While the oven is preheating, whisk together the flour, cornmeal, sugar, baking powder and salt.


Step 3 - Whisk together the melted butter, milk, oil and eggs.  Pour the liquid ingredients into the dry ingredients and stir together until they're combined.


Step 4 - Pour the batter into the prepared pan and bake for 35 - 40 minutes or until the bread is fluffy and golden around the edges.   You can check it just like you would a cake with a toothpick (a few crumbs on the toothpick is fine... you just want to make sure it's not gooey).



Step 5 - Remove from the oven and allow it to cool down for 5 minutes or so, then cut, serve and enjoy!




This cornbread is moist, sweet and DELICIOUS we love it with chili, chowders or with a little bit of butter melted on top for breakfast.  Yes, ma'am. 

Happy Baking, friends!!!

PS - this post contained an affiliate link, thank you so much for reading and supporting my blog!

Here's What You'll Need
- 1 1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted, melted
- 1 tablespoon butter
- 1 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs

Here's What You'll Do
Step 1 - Preheat the oven to 350 degrees, if you have a cast iron skillet put 1 tablespoon of butter into the skillet and put the skillet in the oven while it preheats.  If you don't have a cast iron skillet, use the 1 tablespoon of butter (or cooking spray) to grease a 9x13 pan.

Step 2 - While the oven is preheating, whisk together the flour, cornmeal, sugar, baking powder and salt.

Step 3 - Whisk together the melted butter, milk, oil and eggs.  Pour the liquid ingredients into the dry ingredients and stir together until they're combined.

Step 4 - Pour the batter into the prepared pan and bake for 35 - 40 minutes or until the bread is fluffy and golden around the edges.   You can check it just like you would a cake with a toothpick (a few crumbs on the toothpick is fine... you just want to make sure it's not gooey).

Step 5 - Remove from the oven and allow it to cool down for 5 minutes or so, then cut, serve and enjoy!

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