Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup canned chili
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- 9-inch round cake pan
Step-by-step instructions:
1. Preheat oven to 375°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, and oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chili and cheese.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10 slices
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 27g
Protein: 8g
Substitutions for Ingredients
- For the buttermilk, you can substitute with 1 cup of milk and 1 tablespoon of white vinegar or lemon juice.
- For the chili, you can substitute with 1/2 cup of cooked ground beef or turkey.
- For the cheddar cheese, you can substitute with any other type of cheese such as mozzarella or Monterey Jack.
Variations:
- For a spicier cornbread, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
- For a sweeter cornbread, add 1/4 cup of honey or maple syrup to the wet ingredients.
- For a more savory cornbread, add 1/4 cup of diced jalapeños or bell peppers to the batter.
Tips and tricks:
- Make sure to not overmix the batter, as this can result in a dense and dry cornbread.
- Let the cornbread cool for at least 10 minutes before slicing and serving.
Storage instructions:
- Store the cornbread in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the cornbread tightly in plastic wrap and then place in a freezer-safe bag. Freeze for up to 3 months.
Reheating instructions:
- To reheat, place the cornbread in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
- Serve the cornbread warm with a dollop of butter or a drizzle of honey.
- Cut the cornbread into small cubes and serve as a side dish with chili or soup.
Garnishes:
- Sprinkle with chopped fresh herbs such as parsley, cilantro, or chives.
- Top with a dollop of sour cream or Greek yogurt.
Pairings:
- Chili
- Soup
- Stew
Suggested side dishes:
- Coleslaw
- Potato salad
- Baked beans
Troubleshooting advice:
- If the cornbread is too dry, add a few tablespoons of buttermilk or milk to the batter before baking.
Food safety advice:
- Make sure to use pasteurized eggs and dairy products when making this recipe.
Food history:
Cornbread is a traditional dish in the Southern United States, and has been around since the early 1800s. It was originally made with cornmeal, salt, and water, and was served with a variety of dishes such as stews and soups.
Flavor profiles:
- Sweet
- Savory
- Spicy
Serving suggestions:
- Serve with chili, soup, or stew.
- Serve as a side dish with grilled meats or vegetables.
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