Ingredients with Measurements:
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1/4 cup honey
Special equipment needed:
- 9-inch cast-iron skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven mitts
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk the eggs, milk, vegetable oil, and honey.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Heat the cast-iron skillet over medium heat and add a tablespoon of vegetable oil.
6. Pour the cornbread batter into the skillet and spread it evenly.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
8. Remove the skillet from the oven and let the cornbread cool for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 46g
Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use maple syrup instead of honey.
Variations:
- Add chopped jalapeño peppers or shredded cheddar cheese to the batter for a spicy or cheesy twist.
- Substitute the milk with buttermilk for a tangy flavor.
- Add a can of creamed corn to the batter for a moist and flavorful cornbread.
Tips and tricks:
- Make sure the cast-iron skillet is well greased before pouring the batter to prevent sticking.
- For a crispy crust, heat the skillet in the oven for a few minutes before adding the batter.
- 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.
Reheating instructions:
- To reheat the cornbread, wrap it in foil and heat it in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the cornbread on a wooden board or a rustic plate for a homey feel.
- Garnish with fresh herbs or sliced jalapeño peppers for a pop of color.
Pairings:
- Omaere-Style Cornbread goes well with chili, barbecue, or fried chicken.
Suggested side dishes:
- Collard greens, mac and cheese, or baked beans are great side dishes to serve with cornbread.
Troubleshooting advice:
- If the cornbread is too dry, add a tablespoon of milk to the batter.
- If the cornbread is too wet, add a tablespoon of cornmeal to the batter.
Food safety advice:
- Make sure to cook the cornbread thoroughly to avoid any foodborne illnesses.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- Omaere-Style Cornbread is sweet, savory, and slightly nutty.
Serving suggestions:
- Serve the cornbread warm with butter and honey for a comforting treat.
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