Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup barbecue sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Special Equipment Needed:
- 9-inch square baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C). Grease a 9-inch square baking dish with cooking spray.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the barbecue sauce, shredded cheddar cheese, and chopped green onions.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 9 servings.
Nutritional information:
Calories: 230
Fat: 10g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 490mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 9g
Protein: 6g
Substitutions for ingredients:
- You can use any type of milk instead of buttermilk.
- You can use any type of cheese instead of cheddar cheese.
- You can use any type of onion instead of green onions.
Variations:
- Add cooked and crumbled bacon to the batter.
- Add diced jalapenos for a spicy kick.
- Use different types of barbecue sauce for different flavors.
Tips and Tricks:
- Don't overmix the batter or the cornbread will be tough.
- Let the cornbread cool slightly before slicing to prevent it from falling apart.
- Serve with extra barbecue sauce on the side for dipping.
Storage Instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cornbread in the microwave or oven until warmed through.
Presentation Ideas:
Serve the cornbread on a platter with extra barbecue sauce and green onions sprinkled on top.
Garnishes:
- Chopped green onions
- Barbecue sauce
Pairings:
- Grilled meats
- Baked beans
- Coleslaw
Suggested Side Dishes:
- Grilled vegetables
- Potato salad
- Mac and cheese
Troubleshooting Advice:
- If the cornbread is too dry, add a little more buttermilk to the batter.
- If the cornbread is too wet, bake it for a few more minutes until it's fully cooked.
Food Safety Advice:
- Make sure the cornbread is fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
Cornbread is a traditional Southern dish that dates back to Native American cuisine. It was originally made with cornmeal and water and cooked over an open flame.
Flavor Profiles:
This cornbread has a sweet and savory flavor with a hint of smokiness from the barbecue sauce.
Serving Suggestions:
Serve this cornbread as a side dish for a barbecue or picnic.
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