Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup blonde ale
- 1/4 cup honey
Special equipment needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan 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 melted butter, eggs, blonde ale, and honey.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
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. Let the cornbread cool in the pan for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 9-inch square pan yields 9 servings
Nutritional information:
- Calories per serving: 270
- Total fat: 13g
- Saturated fat: 7g
- Cholesterol: 70mg
- Sodium: 280mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 14g
- Protein: 4g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or corn flour.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Blonde ale can be substituted with any light beer or non-alcoholic beer.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy cornbread.
- Add 1/2 cup of chopped jalapeños for a spicy cornbread.
- Add 1/2 cup of cooked and crumbled bacon for a savory cornbread.
Tips and tricks:
- Do not overmix the batter, as it can result in tough cornbread.
- Use room temperature eggs for best results.
- Serve the cornbread warm with butter or honey.
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 heated through.
Presentation ideas:
- Serve the cornbread on a wooden cutting board or a rustic plate.
- Cut the cornbread into small squares and serve as an appetizer.
Garnishes:
- Top the cornbread with a dollop of whipped butter or honey butter.
- Sprinkle chopped fresh herbs, such as thyme or rosemary, on top of the cornbread.
Pairings:
- Serve the cornbread with chili, soup, or stew.
- Pair the cornbread with a salad for a light meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed sweet potatoes or roasted potatoes.
Troubleshooting advice:
- If the cornbread is too dry, add more melted butter or honey to the batter.
- If the cornbread is too wet, reduce the amount of liquid in the batter.
Food safety advice:
- Make sure to cook the cornbread until a toothpick inserted in the center comes out clean.
- Store leftover cornbread in the refrigerator if not consumed within 3 days.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- The cornbread has a sweet and savory flavor with a slightly crunchy texture from the cornmeal.
Serving suggestions:
- Serve the cornbread as a side dish or as a snack.
Related Categories
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Taste: Malty, Sweet, Bready, Fruity, Hoppy, Caramel, Honey, Honey-Like