Ingredients
- 1 cup each All-purpose flour
- 1 cup Yellow cornmeal
- 1 tsp Baking soda
- 1 tsp White sugar
- 1/4 tsp Salt
- 2 tsp Baking powder
- 1 cup Buttermilk
- 1 tbsp White vinegar
- 2 beaten Eggs
- 1/3 cup Melted butter
- 1 tbsp Shorteningor butter
Directions
Cornbread is one of the best Southern dishes. Today we will hand you all the secrets to make the best cornbread.
- How do I choose good cornmeal?
- You should check cornmeal for rancidity. If it smells sweet, then it’s good to use. If it smells musty, then it doesn’t belong in the kitchen anymore.
- Avoid ready-made cornbread mixture in the supermarkets. Instead of all-purpose flour, you can also add whole wheat flour to add nutrients and flavors. Even though most recipes call for flour as an addition to cornmeal, it can be omitted.
- For every cornmeal, you can add 2 beaten eggs. This will minimize carb portions, add protein and fluffiness to the bread.
- How do I keep cornbread soft?
- To keep cornbread moist, avoid machinery when mixing. It’s also better to leave it slightly lumpy.
- How do I store cornbread leftovers?
- Ideally, cornbread must be consumed the same it’s baked. But if there are any leftovers, they should be wrapped in plastic and put in an airtight container and can last up to 3 days. You can also freeze them for 4 weeks.
- How do I make crusty cornbread?
The color of the pan is essential when choosing the texture of the cornbread. Dark pans add a crust to the bread. Skillets make the crustiest cornbreads.
Featured image:
Corn bread
by Anshu @ flickr
Steps
1 Done | Preheat oven to 400 degrees |
2 Done | Spread 1 tbsp butter into a 10-inch cast-iron skillet, then place it in the heating oven. |
3 Done | In a bowl, combine all the ingredients and gently mix until it becomes moist. |
4 Done | Let it rest for 5 minutes. |
5 Done | Place the batter in the cast iron pan and return to the oven. |
6 Done | Pour the batter into the hot cast iron pan and return to the oven. |
7 Done | Let it bake for 25 minutes. |
8 Done | Let it chill for 10 minutes before serving. |
