Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
Special equipment needed:
- 8-inch square baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan 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. Remove from the oven and let cool for 5-10 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 9 servings.
Nutritional information:
- Calories per serving: 235
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 62mg
- Sodium: 308mg
- Total carbohydrates: 29g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of granulated sugar.
- You can use regular milk or almond milk instead of buttermilk.
Variations:
- Add 1/2 cup of shredded cheddar cheese or diced jalapeños for a savory twist.
- Add 1/2 cup of blueberries or diced apples for a sweet twist.
Tips and tricks:
- Do not 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.
- Serve warm with butter and honey for a delicious treat.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the cornbread in foil and bake in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Cut the cornbread into squares and arrange them on a platter.
- Serve the cornbread in a cast-iron skillet for a rustic look.
Garnishes:
- Top with a pat of butter and a drizzle of honey.
Pairings:
- Serve with chili, soup, or stew for a comforting meal.
Suggested side dishes:
- Roasted vegetables, green salad, or coleslaw.
Troubleshooting advice:
- If the cornbread is too dry, add a tablespoon of milk to the batter.
- If the cornbread is too wet, bake it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the batter.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- This cornbread is sweet and buttery with a slightly crunchy texture from the cornmeal.
Serving suggestions:
- Serve warm as a side dish or snack.
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