Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup canned corn kernels, drained
- 1/4 cup chopped green onions
Special equipment needed:
- 9-inch cast-iron skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and then mix in the milk and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the corn kernels and green onions.
6. Heat the cast-iron skillet over medium heat and grease it with cooking spray or butter.
7. Pour the batter into the skillet and smooth out the top.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cornbread cool for a few 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: 238
Fat: 10g
Saturated Fat: 1g
Cholesterol: 46mg
Sodium: 305mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 7g
Protein: 6g
Substitutions for ingredients:
- You can use buttermilk instead of regular milk for a tangier flavor.
- Instead of canned corn, you can use fresh or frozen corn kernels.
- If you don't have green onions, you can use chopped chives or omit them altogether.
Variations:
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Mix in diced jalapeños for a spicy kick.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Tips and tricks:
- Make sure to preheat the cast-iron skillet before adding the batter to ensure even cooking.
- Don't overmix the batter or the cornbread will be tough.
- Serve the cornbread warm with butter or 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 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 look.
- Cut the cornbread into wedges and arrange them on a platter with fresh herbs for garnish.
Garnishes:
- Fresh herbs such as parsley, cilantro, or chives.
- Honey or maple syrup for drizzling.
- Butter or whipped cream cheese for spreading.
Pairings:
- Serve the cornbread with a bowl of chili or soup for a hearty meal.
- Pair it with fried chicken or BBQ ribs for a Southern-style feast.
Suggested side dishes:
- Collard greens
- Mac and cheese
- Roasted sweet potatoes
Troubleshooting advice:
- If the cornbread is too dry, try adding a bit more milk to the batter.
- If the cornbread is too crumbly, reduce the amount of cornmeal and increase the amount of flour.
Food safety advice:
- Make sure to cook the cornbread to an internal temperature of 200°F to ensure it's fully cooked.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- Renaico is a town in Chile known for its corn production and traditional corn-based dishes.
Flavor profiles:
- Sweet and savory with a slight crunch from the corn kernels.
Serving suggestions:
- Serve the cornbread warm with butter or honey for a comforting treat.
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Region: Chilean