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Cornbread

Cornbread


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Ingredients

  • 1 Cup Greek yogurt, such as Plain 2% Chobani Greek yogurt
  • 1 1/2 Cup yellow cornmeal
  • 1 Cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 1/2 Teaspoon baking powder
  • 1 Teaspoon kosher salt
  • 2 large eggs
  • 4 Tablespoons unsalted butter, melted
  • 2 Tablespoons canola oil

Directions

Preheat the oven to 400 degrees. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Whisk together the eggs, yogurt, butter, and oil and stir into the cornmeal mixture.

Scrape the batter into a greased 8-inch baking dish and bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool completely before slicing.

Nutritional Facts

Servings10

Calories Per Serving248

Folate equivalent (total)120µg30%

Riboflavin (B2)0.2mg11.8%


Cornbread from Scratch

This northern-style cornbread recipe is a breeze to make. If you like a sweeter (southern-style) cornbread, add 1/3 cup or more sugar to the dry ingredients.


Depending on what you are planning to serve the cornbread with, a basic cornbread recipe can be adapted in various ways. To give this batch a little zip I stirred some chopped pickled jalepeno peppers into the batter, poured it into my 8-inch cast iron skillet, smoothed out the top and popped it into the oven. Here are some other ideas for add-ins to jazz up this quick bread:

  • Fresh chopped herbs
  • Shredded cheddar cheese
  • Chopped red and green peppers
  • Corn kernels

This is an adapted recipe that I have been using for years and it comes direct from the back of the Albers® Corn Meal box. It is also the recipe that my mom always used.

Hot cornbread, an old fashioned classic comfort food.


Recipe Summary

  • 1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
  • 1 1/2 teaspoons coarse salt
  • 1 cup low-fat buttermilk
  • 2 eggs

Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.


What you’ll need


  1. Turn on your oven to 400ଏ to preheat.
  2. Put 3 tablespoons of canola oil into a black 12-inch skillet, and put the skillet into the oven so it&aposll get hot. The skillet with the oil should be in the oven about 15 minutes or so. You want the skillet, and the oil inside it, to get piping hot, but not to begin to smoke.
  3. You&aposll use two bowls, one large and one small.
  4. Into the larger bowl, put the dry ingredients. Stir them till you&aposre sure that they&aposve all been mixed together thoroughly. Make sure your baking powder/soda have been completely incorporated into your flour and cornmeal.
  5. Into the smaller bowl, put the wet ingredients. (I usually put my butter into one of my small mixing bowls and put it into the microwave, on high, for about 20 seconds to melt the butter.) Then I pour in the buttermilk, then break in the egg, and use a fork to mix it all together.
  6. Now here&aposs the trick: Pour the liquid ingredients all at once into the dry ingredients.
  7. Use a spatula (or large wooden spoon) to mix the wet and dry ingredients, using only a few swift strokes�out a dozen turns. It&aposs okay if there are small bits of dry flour/cornmeal here and there. The point is to mix lightly—if it starts to look smooth like cake batter, you&aposve gone too far. (It&aposll still be good, but these instructions are about making a great cornbread.)
  1. Use an oven mitt to remove the hot skillet from the oven and place it on your counter. Then pour your cornbread batter into it, then return the skillet to the oven.
  2. Bake for about 20 minutes. I encourage you to set your timer for 15 minutes, then check the cornbread and turn the skillet halfway around (if your oven browns unevenly—this is usually for older ovens).
  3. Some ovens run really hot—so your cornbread might be ready in slightly less than 20 minutes. For other ovens, it could take a little longer.
  4. When will you know it&aposs done? When the top has turned a gorgeous golden brown.
  5. Remove it to the counter and let it sit for about 8 minutes. Place a plate on top of the skillet (use an oven mitt—the skillet will still be really hot) and invert so that the cornbread falls onto the plate. The top (what had been the bottom on the skillet) will be dark and beautiful!
  6. Let the cornbread rest for about 10 minutes, then slice into wedges. The crust will be dark and crisp, the interior will be moist and have a heavenly crumb.
  7. Trust me—you and your loved ones (or guests if you&aposre serving it for a dinner party) are going to rave. Enjoy!

A piping hot slice of incredible cornbread!


Cast Iron Skillet

Traditional cornbread is cooked in a preheated cast iron skillet. The biggest benefit of cooking this cornbread in a cast iron skillet is that it goes into the oven while you are making your cornbread batter and gets very hot.

Then, when you pour the batter into the skillet it immediately starts to heat up on the bottom and becomes very crispy. There is just nothing better than a good crispy crust on the bottom of a tender and moist cornbread.

If you don’t have a cast iron skillet then you can definitely bake this in a 9″ round cake pan or pie plate or a 9࡯ square dish. Just be aware that it will not have the same iconic crispy bottom as it would if cooked in a cast iron skillet.

And I highly recommend adding a cast iron skillet to your kitchen. You will not regret it!


Different types of cornbread

There are several popular varieties. To kick-off, let’s take a quick look at simple baked cornbread and corn pone.

1 Baked cornbread

Baked cornbread is a favorite with Americans in southern and southwestern states. It is made by combining cornmeal with buttermilk (or ordinary cows’ milk), eggs, and flour.

A leavening agent is then added, and after mixing, the batter/dough gets poured into a pre-heated, oiled, cast-iron skillet and fried to create a nice crispy outer and soft inner.

2 Indian or corn pone

This type of bread is made with thick dough without the addition of eggs or milk. Typically, an iron pan is used, adding bacon drippings, butter, cooking oil, or shortening.

Once the corn pone is melted, the dough is transferred to the pan, suspended over an open fire to cook.

Difference between cornbread and corn pone

Cornbread dough is made using cornmeal, baking powder, butter, eggs, and milk.

The eggs, milk, and sugar are omitted with corn pone, and salt, water, and bacon drippings or some other oil are added instead.

The consistency of corn pone is somewhat heavier and denser than that of cornbread which usually has a more open texture and is lighter.

3 Southern Cracklin Bread

A southern favorite, Cracklin bread combines cornbread with crunchy pork cracklings and rinds. These cracklings bring great flavor and help to create a moist inner with a crispy outer.

4 JohnnyCakes

These are popular in the Midwest, New England, and the South. The origins of Johhnycake spring from indigenous Native Americans who called them “noehick.”

Because they are perfect as travel food, the early pioneers carried them in their saddlebags, and they became known as journey cakes.

Over the years, the “journey” got changed to johnny. The batter is poured into a pre-heated skillet, and the result is thin cornmeal flatbread. Recipe here.

How Johnnycake and cornbread differs

Cornbread is an “umbrella term” used to embrace a wide variety of quickly made bread based on cornmeal.

Many contain baking powder as a leavening agent, but Johnnycake does not and therefore is more of a cornmeal flatbread.

5 Crispy hushpuppies

Hushpuppies are a delightful, light, and fluffy fried cornbread dish made from a thick batter based on buttermilk that is quick, deep-fried.

Another southern favorite, the recipe for hushpuppies, changes from state to state. Then can include things like chopped onions, jalapenos, or onion powder.

The rapid, deep frying provides a deliciously moist inner and a gorgeous crispy golden brown outer.

6 Hot water cornbread

This is another recipe that owes its origins to the indigenous Indians of America.

To make these tasty little mouthfuls, small amounts of self-rising cornmeal batter, made using boiling water, are dropped into a pre-oiled, pre-heated skillet.

It creates a lovely crunchy crust giving way to a soft and crumbly inner.


Super Moist Cornbread Recipe

Have ever had one for those dry cornbreads that just crumble apart as soon as you bite into them? ugh, I generally stay away from those.

Not all cornbreads are created equal.

This Super Moist Cornbread Recipe will knock your socks off! tender like a cake, moist, flavorful and addictive.

Cut them into squares, wedges or rectangles and enjoy with any meal. I usually pair them with BBQ chicken, beef, or even a nice tomato soup.

You can also bake them into muffins.

They can be eaten warm or cold. Sometimes I have a piece of two for breakfast topped with honey and butter. My daughters love them with jam.

A few weeks ago, I was going through my mail and found a Valpak envelope. When I opened it, there were some great offers inside.

One was for a local restaurant that opened recently that I really wanted to try. With my coupon in hand, we went to check it out.

The food was delicious and they had this amazingly sweet cornbread that came along with the entrees. I loved it so much that I decided to recreate it.

After a few trials and errors, I finally achieved perfection and is the inspiration behind this Super Moist Cornbread Recipe.

I highly recommend that you check your mailbox and snag your Valpak envelope.

In addition to household service and restaurant coupons, they now contain great grocery savings and coupons for everyday household items.

The savings are local. It’s a great way to get to know great places around you without breaking the bank.

Here are 2 offers you can’t miss out on:

  • $10 off Dr. Scholl’s Custom Fit Orthotic Inserts at Walmart
  • Free $20 gift card with purchase of $45 Sam’s Club membership

Hopefully, you’ll save some money on your favorite items and buy the ingredients to make this yummy dish.


Preparation

Step 1

Preheat oven to 350°. Butter an 8x8” baking dish. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy). Mix in 3 Tbsp. butter.

Step 2

Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25–30 minutes.

Step 3

DO AHEAD: Cornbread can be made 1 month ahead. Wrap tightly and freeze.

How would you rate Easy Savory Cornbread?

This recipe has absolutely no A*S. Tastes like nothing even though it has all of the cornbread ingredients. Excellent.

So disappointing! It had absolutely no flavor which is weird because it seems like a pretty standard corn bread recipe (kind of amazing if you think about it). Would not recommend.

Quite a disappointing recipe. It's easy enough to make, but does not live up to usual BA deliciousness levels. Would not make again.

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