Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
Special equipment needed:
- 9-inch cast iron skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the honey, melted butter, buttermilk, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat the cast iron skillet over medium heat on the stove.
6. Once the skillet is hot, pour the batter into the skillet.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the skillet from the oven and 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 per serving: 245
- Total fat: 8g
- Saturated fat: 4g
- Cholesterol: 63mg
- Sodium: 438mg
- Total carbohydrates: 39g
- Dietary fiber: 2g
- Sugars: 16g
- Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it.
- Instead of honey, you can use molasses or maple syrup.
Variations:
- Add 1 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 cup of canned corn kernels for a sweeter cornbread.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter to get a crispy crust.
- You can also add a tablespoon of bacon grease to the skillet before pouring in the batter for extra flavor.
- Leftover cornbread can be toasted in a toaster oven for a quick breakfast or snack.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat cornbread, wrap it in foil and bake in a 350°F 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 serve on a wooden cutting board.
Garnishes:
- Serve with a dollop of honey butter or whipped cream cheese.
Pairings:
- Serve with chili, soup, or stew for a hearty meal.
- Pair with fried chicken or barbecue for a Southern-style feast.
Suggested side dishes:
- Collard greens
- Mac and cheese
- Baked beans
Troubleshooting advice:
- If the cornbread is too dry, try adding a bit more buttermilk to the batter.
- If the cornbread is too crumbly, try adding an extra egg to the batter.
Food safety advice:
- Make sure to cook the cornbread to an internal temperature of 200°F to ensure it is fully cooked.
Food history:
- Macon, Georgia is known for its cornbread, which is traditionally made with yellow cornmeal and sweetened with honey.
Flavor profiles:
- Sweet, savory, and slightly tangy.
Serving suggestions:
- Serve warm with a drizzle of honey or a pat of butter.
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