Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1 cup of cornmeal
- 1/4 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk
- 1/4 cup of vegetable oil
- 1 egg
Special equipment needed:
- 8-inch square baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Grease the baking dish with vegetable oil.
3. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. In a separate bowl, beat the egg and then add the milk and vegetable oil.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the greased baking dish.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 29g
- Protein: 4g
Substitutions for ingredients:
- You can use buttermilk instead of regular milk for a tangier flavor.
- You can use melted butter instead of vegetable oil for a richer flavor.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy cornbread.
- Add 1/2 cup of chopped jalapeños to the batter for a spicy cornbread.
- Add 1/2 cup of canned corn kernels to the batter for a sweeter cornbread.
Tips and tricks:
- Don't overmix the batter, or the cornbread will be tough.
- You can add a tablespoon of honey to the batter for a sweeter cornbread.
- Serve the cornbread warm with butter and honey.
Storage instructions:
- Store the leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cornbread, wrap it in aluminum foil and bake it in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Cut the cornbread into squares and arrange them on a platter.
- Serve the cornbread in a cast-iron skillet for a rustic presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the cornbread.
- Drizzle honey or maple syrup on top of the cornbread.
Pairings:
- Serve the cornbread with chili, soup, or stew.
- Serve the cornbread with fried chicken or barbecue.
Suggested side dishes:
- Collard greens
- Mac and cheese
- Roasted vegetables
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 cook the cornbread to an internal temperature of 200°F to ensure that it's fully cooked.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- The cornbread is sweet and savory with a slightly gritty texture from the cornmeal.
Serving suggestions:
- Serve the cornbread as a side dish or as a snack.
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