Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
Special Equipment Needed:
- 9-inch cast-iron skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch cast-iron skillet with cooking spray or butter.
2. In a mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared skillet and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the skillet for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 267
Fat: 12g
Carbohydrates: 34g
Protein: 5g
Sodium: 400mg
Sugar: 9g
Substitutions for ingredients:
- You can use white cornmeal instead of yellow cornmeal.
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey instead of brown sugar.
- You can use regular milk instead of buttermilk.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy cornbread.
- Add 1/4 cup of chopped jalapeños for a spicy cornbread.
- Add 1/2 cup of canned corn kernels for a sweet and savory cornbread.
Tips and Tricks:
- Make sure the melted butter has cooled before adding it to the wet ingredients to prevent the eggs from cooking.
- Don't overmix the batter, or the cornbread will be tough.
- Serve the cornbread warm with butter and honey.
Storage Instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cornbread, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the cornbread in the cast-iron skillet for a rustic presentation.
- Cut the cornbread into wedges and arrange them on a platter.
Garnishes:
- Sprinkle chopped parsley or cilantro on top of the cornbread for a pop of color.
- Serve the cornbread with a dollop of sour cream or crème fraîche.
Pairings:
- Serve the cornbread with chili, soup, or stew.
- Pair the cornbread with fried chicken or barbecue.
Suggested Side Dishes:
- Collard greens
- Mac and cheese
- Black-eyed peas
Troubleshooting Advice:
- If the cornbread is too dry, try adding more buttermilk to the batter.
- If the cornbread is too wet, try baking it for a few more minutes.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving the cornbread.
- Store leftover cornbread in the refrigerator if you're not going to eat it within 3 days.
Food History:
- Joe Frogger's Cornbread is named after a famous African American baker from Marblehead, Massachusetts, who lived in the late 1700s. Joe Frogger was known for his molasses cookies, but he also made cornbread that was popular with sailors.
Flavor Profiles:
- Joe Frogger's Cornbread is sweet and savory, with a crispy crust and a tender crumb.
Serving Suggestions:
- Serve the cornbread on a wooden cutting board or a rustic platter.
- Garnish the cornbread with fresh herbs or a drizzle of honey.
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