Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sugar
- 2 large eggs
- 1 cup milk
Special equipment needed:
- 8-inch square baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter and sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition.
5. Gradually whisk in the milk until the mixture is smooth.
6. Add the dry ingredients to the wet ingredients and whisk until just combined.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
9. Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 9 servings
Nutritional information:
Per serving:
Calories: 237
Fat: 10g
Saturated Fat: 6g
Cholesterol: 63mg
Sodium: 360mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- You can use white cornmeal instead of yellow cornmeal.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- You can use buttermilk instead of milk for a tangier flavor.
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 canned corn kernels for a more textured cornbread.
Tips and tricks:
- Don't overmix the batter, as this can make the cornbread tough.
- Use room temperature eggs for best results.
- 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.
- You can also freeze the cornbread for up to 3 months. To reheat, thaw at room temperature and then warm in the oven or microwave.
Reheating instructions:
- To reheat the cornbread, wrap it in foil and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the cornbread on a wooden cutting board or a rustic plate.
- Cut the cornbread into small squares or triangles for a more elegant presentation.
Garnishes:
- Serve the cornbread with a dollop of whipped butter or honey butter.
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the cornbread for a pop of color.
Pairings:
- Serve the cornbread with chili, soup, or stew.
- Pair the cornbread with fried chicken or barbecue ribs for a Southern-style meal.
Suggested side dishes:
- Collard greens
- Mac and cheese
- Roasted sweet potatoes
Troubleshooting advice:
- If the cornbread is too dry, try adding a little more milk to the batter.
- If the cornbread is too crumbly, try reducing the amount of cornmeal in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cornbread.
- Use a food thermometer to ensure that the cornbread reaches an internal temperature of 165°F (74°C) before serving.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine. It was originally made with cornmeal and water, and later evolved to include milk, eggs, and other ingredients.
Flavor profiles:
- Manteca cornbread is sweet and buttery, with a slightly crunchy texture from the cornmeal.
Serving suggestions:
- Serve the cornbread as a side dish for breakfast, lunch, or dinner.
- Top the cornbread with whipped cream and fresh berries for a dessert option.
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