Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cornbread. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cornbread is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Cornbread is something that I have loved my entire life. They are fine and they look wonderful.
Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side With this cornbread recipe, we experimented both with all cornmeal, and with just three-quarters. Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too.
To get started with this recipe, we must prepare a few components. You can cook cornbread using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cornbread:
- Prepare 1 1/2 cup Martha White cornmeal
- Prepare 1/2 cup all purpose flour
- Take 1/4 cup vegetable oil
- Make ready 1 1/2 cup buttermilk
- Get 1/2 tsp salt
- Get 1 tsp sugar
- Take 1/2 tsp baking soda
- Get 2 tsp baking powder
- Get 2 eggs
- Get 1 oil to grease pan
These moist and crumbly cornbreads are perfect with honey, butter, chili, or eaten on their own. 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. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar.
Instructions to make Cornbread:
- Set oven to 450°F and place 12 inch iron skillet in oven. Measure all dry ingredients and add together in a bowl.
- Measure oil and add eggs. Whisk slightly.
- Measure buttermilk
- When oven is ready remove skillet and place on stove. Pour some oil in skillet. I use 3 paper towels and grease skillet. Just coat the bottom and sides. Don't try to 'mop up' all of the oil.
- Mix egg oil and buttermilk to cornmeal mixture. Mix well about 30 seconds. Pour in skillet.
- Place in oven for about 20 mins or until golden brown. Remove from pan so the cornbread won't over cook.
With its buttery goodness and its melt-in-your-mouth texture. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. Serve it as a side dish. Do you prefer your cornbread dense and crumbly, or light and fluffy as a cloud? Food Network has a cornbread recipe for everyone.
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