Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
Special equipment needed:
- 8-inch square baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish with cooking spray or butter.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, melted butter, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cornbread cool for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
8 servings
Nutritional information:
Calories: 248
Fat: 12g
Carbohydrates: 30g
Protein: 5g
Sodium: 458mg
Sugar: 8g
Substitutions for ingredients:
- You can use buttermilk instead of regular milk for a tangier flavor.
- You can use honey instead of sugar for a sweeter cornbread.
- You can use melted bacon fat instead of butter for a smokier flavor.
Variations:
- Add 1 cup of grated cheddar cheese to the batter for a cheesy cornbread.
- Add 1/2 cup of diced jalapeños for a spicy cornbread.
- Add 1/2 cup of cooked and crumbled bacon for a bacon cornbread.
Tips and tricks:
- Don't overmix the batter, or the cornbread will be tough.
- Use a toothpick to check if the cornbread is done. If it comes out clean, it's ready.
- Let the cornbread cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat cornbread, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the cornbread on a wooden board or a platter with a dollop of butter on top.
Garnishes:
Garnish the cornbread with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the cornbread with chili, soup, or barbecue.
Suggested side dishes:
Serve the cornbread with collard greens, baked beans, or coleslaw.
Troubleshooting advice:
- If the cornbread is too dry, add a bit more milk to the batter.
- If the cornbread is too wet, bake it for a few more minutes or until it's cooked through.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover cornbread in the refrigerator if you're not going to eat it within 3 days.
Food history:
Cornbread is a traditional Southern dish that dates back to Native American cuisine. It was originally made with cornmeal, water, and salt and cooked on hot stones.
Flavor profiles:
Cornbread has a sweet and savory flavor with a slightly gritty texture from the cornmeal.
Serving suggestions:
Serve the cornbread warm with butter or honey on top.
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