Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
3. In another mixing bowl, whisk together the milk, eggs, melted butter, and honey until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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. Remove from the oven and let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 216
Total fat: 7g
Saturated fat: 4g
Cholesterol: 57mg
Sodium: 223mg
Total carbohydrates: 34g
Dietary fiber: 1g
Total sugars: 13g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use maple syrup instead of honey for a different flavor.
- You can use buttermilk instead of milk for a tangier taste.
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, or the cornbread will be tough.
- Use a toothpick to check if the cornbread is done. If it comes out clean, it's ready.
- Serve the cornbread warm with a dollop of honey butter on top.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
- You can also freeze the cornbread for up to 3 months. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze.
Reheating instructions:
- To reheat frozen cornbread, let it thaw overnight in the refrigerator. Then, wrap it in foil and heat it in the oven at 350°F (175°C) for 10-15 minutes or until warm.
Presentation ideas:
- Serve the cornbread on a wooden board or platter.
- Cut it into small squares or triangles for a bite-sized appetizer.
- Drizzle some honey or melted butter on top for a beautiful finish.
Garnishes:
- Fresh herbs like thyme or rosemary
- Honey or maple syrup
- Butter or whipped cream cheese
Pairings:
- Chili
- Soup
- BBQ ribs
- Fried chicken
- Roasted vegetables
Suggested side dishes:
- Coleslaw
- Baked beans
- Mac and cheese
- Green salad
Troubleshooting advice:
- If the cornbread is too dry, add a little more milk to the batter.
- If the cornbread is too wet, add a little more flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store leftover cornbread properly to avoid foodborne illness.
Food history:
- Cornbread is a traditional Southern dish that dates back to the Native Americans who used cornmeal to make bread.
Flavor profiles:
- Sweet and savory with a hint of honey and butter.
Serving suggestions:
- Serve the cornbread warm with a dollop of honey butter on top.
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