Ingredients with Measurements:
-1 cup yellow cornmeal
-1/2 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-1 cup buttermilk
-1/2 cup hot water
-1/4 cup melted butter
Special Equipment Needed:
-Large bowl
-Whisk
-9-inch cast iron skillet
Step-by-Step Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, hot water, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Grease a 9-inch cast iron skillet with butter or oil.
6. Pour the batter into the skillet and spread it evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 425°F
Serving Size: 8
Nutritional Information:
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 3g
Substitutions for Ingredients:
-For the buttermilk, you can use plain yogurt or milk with a tablespoon of lemon juice or vinegar.
-For the melted butter, you can use vegetable oil or coconut oil.
Variations:
-For a sweeter cornbread, add 1/4 cup of sugar to the batter.
-For a savory cornbread, add 1/4 cup of grated cheese and 1/4 cup of chopped herbs to the batter.
Tips and Tricks:
-Be sure to use hot water when making the batter, as this will help the cornbread to rise.
-If the top of the cornbread starts to get too dark, cover it with a piece of aluminum foil.
Storage Instructions:
Store the cornbread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cornbread in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
-Serve the cornbread with butter and honey.
-Top the cornbread with a dollop of sour cream and chopped chives.
Garnishes:
-Butter
-Honey
-Sour cream
-Chives
Pairings:
-Barbecue
-Chili
-Stew
Suggested Side Dishes:
-Baked beans
-Coleslaw
-Fried okra
Troubleshooting Advice:
-If the cornbread is too dry, add a tablespoon of milk to the batter.
-If the cornbread is too wet, add a tablespoon of cornmeal to the batter.
Food Safety Advice:
-Be sure to use hot water when making the batter, as this will help to kill any bacteria.
Food History:
Cornbread is a classic Southern dish that has been around for centuries. It is believed to have originated with Native Americans, who used cornmeal as a staple in their diets.
Flavor Profiles:
This cornbread has a slightly sweet and buttery flavor, with a hint of tang from the buttermilk.
Serving Suggestions:
-Serve the cornbread with butter and honey.
-Top the cornbread with a dollop of sour cream and chopped chives.
-Serve the cornbread with chili or stew.
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