Ingredients with Measurements:
-1 cup all-purpose flour
-1 cup yellow cornmeal
-1/4 cup sugar
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/4 cup vegetable oil
-1 cup buttermilk
-1 large egg
Special Equipment Needed:
-8-inch square baking pan
-Mixing bowl
-Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease an 8-inch square baking 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 vegetable oil, buttermilk, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information:
Calories: 150
Fat: 6g
Carbohydrates: 19g
Protein: 3g
Substitutions for Ingredients
-For the all-purpose flour, you can substitute with whole wheat flour or gluten-free flour.
-For the vegetable oil, you can substitute with melted butter or coconut oil.
-For the buttermilk, you can substitute with plain yogurt or milk.
Variations:
-You can add in 1/2 cup of shredded cheese or 1/2 cup of diced jalapenos for a cheesy or spicy variation.
-You can also add in 1/2 cup of corn kernels or 1/2 cup of diced bell peppers for a more flavorful variation.
Tips and Tricks:
-Make sure to not overmix the batter, as this will result in a tough and dense cornbread.
-If you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
Storage Instructions:
-Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
-Reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
-Serve with butter, honey, or jam.
-Top with shredded cheese or diced jalapenos.
Garnishes:
-Fresh herbs such as parsley or cilantro
-Sliced green onions
-Diced bell peppers
Pairings:
-Chili
-BBQ
-Stew
Suggested Side Dishes:
-Salad
-Vegetables
-Fruit
Troubleshooting Advice:
-If the cornbread is too dry, add a few tablespoons of buttermilk or milk to the batter.
-If the cornbread is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
-Always wash your hands before and after handling food.
-Make sure to use clean utensils and surfaces when preparing food.
-Always store food in an airtight container.
Food History:
Cornbread has been a staple of American cuisine for centuries. It was originally made with cornmeal, salt, and water, and was often cooked in a cast iron skillet over an open fire.
Flavor Profiles:
This cornbread is slightly sweet, with a hint of buttery flavor.
Serving Suggestions:
-Serve with butter, honey, or jam.
-Top with shredded cheese or diced jalapenos.
-Serve as a side dish with chili, BBQ, or stew.
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