Got some cornmeal toward the rear of your storage room? Extraordinary, how about we make cornbread! This cornbread recipe is my #1. It’s made with carmelized spread, for greatest margarine flavor, and it’s normally improved with honey (maple syrup works, as well).
This cornbread isn’t precisely conventional, however it has exemplary cornbread flavor, taking everything into account. It’s improved, similar to Northern cornbread, yet it’s made in a skillet, as Southern cornbread. I grew up close to the line of the two districts, in Oklahoma, and all I knew was my mother’s cornbread from the Jiffy box. Supper was in every case more energizing with cornbread on the table.
On the cornbread pleasantness scale, this one falls somewhere near the center, close to Jiffy levels. It’s not dessert-level sweet, nor is it dry. In the event that you favor better cornbread, make certain to serve yours with honey or jam.
This cornbread is brilliant and cushioned within. I love to make it in my enormous cast iron skillet — it yields softly fresh edges and keeps the cornbread warm for quite a while. What’s superior to warm, newly made, natively constructed cornbread?
Preheat the stove to 375 and we should get rolling! On the off chance that you don’t have a skillet, I take care of you.
INGREDIENTS
- ½ cup (1 stick) unsalted butter
- 1 ½ cups cornmeal, medium-grind or finer*
- 1 ½ cups white whole wheat flour, regular whole wheat flour or all-purpose flour
- 1 ½ teaspoons fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3Â large eggs, at room temperature**
- ⅔ cup honey or maple syrup
- 1 ½ cups milk of choice (regular cow’s milk, almond or oat milk, etc.), at room temperature
- Optional serving suggestions: additional butter, honey or jam
INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on—we want it to get bubbly and lightly browned, but not burnt).
- Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
- Pour the liquid into the dry mixture, and stir just until moistened through (we’ll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
- Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
- Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving—perhaps with extra butter, honey or jam on the side.
- This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.
0
0
Average Rating