Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the milk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the Parmesan cheese and chopped parsley.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for 5 minutes in the pan 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: 220
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 60mg
Sodium: 320mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 8g
Protein: 7g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or polenta.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
- Milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- Parmesan cheese can be substituted with cheddar cheese or feta cheese.
- Fresh parsley can be substituted with dried parsley or other fresh herbs like thyme or rosemary.
Variations:
- Add chopped jalapenos or green chilies for a spicy kick.
- Add cooked bacon or sausage for a meaty twist.
- Add canned corn or diced bell peppers for extra texture and flavor.
- Use different types of cheese like Gouda or blue cheese for a different taste.
- Use different types of herbs like basil or cilantro for a different flavor profile.
Tips and tricks:
- Don't overmix the batter as it can result in tough and dry cornbread.
- Use a toothpick to check if the cornbread is done. If it comes out clean, it's ready.
- Let the cornbread cool for a few minutes before slicing to prevent it from falling apart.
- Serve the cornbread warm with butter or honey for a delicious treat.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
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 preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the cornbread on a wooden board or platter with a dollop of butter and a sprinkle of fresh parsley.
Garnishes:
Garnish the cornbread with chopped scallions, diced tomatoes, or sliced avocado for a colorful and flavorful touch.
Pairings:
Montegranero Cornbread pairs well with chili, soup, or roasted vegetables.
Suggested side dishes:
Serve Montegranero Cornbread with a side salad or roasted sweet potatoes for a balanced meal.
Troubleshooting advice:
- If the cornbread is too dry, try adding more milk or butter to the batter.
- If the cornbread is too wet, try reducing the amount of milk or adding more flour to the batter.
- If the cornbread is too dense, try reducing the amount of flour or adding more baking powder to the batter.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure to cook the cornbread to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Food history:
Montegranero Cornbread is a traditional Italian recipe that originated in the Marche region of Italy. It's made with cornmeal, flour, milk, eggs, and butter and is often served as a side dish or snack.
Flavor profiles:
Montegranero Cornbread has a slightly sweet and savory taste with a crunchy texture from the cornmeal. The addition of Parmesan cheese and parsley adds a nutty and herbaceous flavor to the dish.
Serving suggestions:
Serve Montegranero Cornbread warm with a dollop of butter or honey for a delicious treat. It pairs well with chili, soup, or roasted vegetables.
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