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This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet. This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until they reach a fine consistency. Southern Cornbread Moist Sweet Buttermilk Cornbread RECIPE.
Alright, don’t linger, let’s task this cornbread menu with 10 elements which are absolutely easy to find, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.
Composition Cornbread:
- You need 1 1/4 cups for fine or med grind corn meal (or more, just subtract from flour below)
- Take 1 1/2 cups - sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF)
- Provide 1/4 cup for lard (veg oil works in a pinch)
- Require 5 tbsp of butter (cubed)
- Require 1 cup AP flour (use GF or masa harina for GF)
- Take 2 tbsp for sugar
- Get 1/4 cup for honey (if you like it with a touch of sweetness)
- Take 1 tsp ea baking powder and soda
- Get 3/4 tsp salt
- Give 2 - eggs
Serve it as a side dish. This vegan gluten-free cornbread is the perfect side dish for any chili or stew. It's slightly sweet, soft, and This vegan and gluten-free cornbread has the perfect ratio of cornmeal to flour. This cornbread recipe uses the muffin mixing method (whisk together dry ingredients in one bowl, wet in the other, then fold the wet into dry) plus some smart prep shortcuts to help it come together quickly.
Cornbread start cooking:
- Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently.
- Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through.
- Heat oven to 450. Wipe out your skillet and add your lard, place in hot oven about 10 minutes or until lard is melted and shimmering hot.
- Carefully remove hot pan from oven and add cubed butter, swirling to combine and coat sides of skillet. Add all but about one tablespoon of oil mix into cornmeal mush, and place pan back in oven to stay hot (to get a good bottom crust).
- Sift together the flour, sugar, leaveners, and salt, then whisk into your wet mix. Lastly add your two eggs and honey (if using). If the mixture seems a bit stiff add some extra milk, it should be able to pour out of the bowl but with the assistance of a spatula. Using the masa harina will need some extra liquid.
- Pour batter into hot skillet, and smooth the top. Bake for 12-15 minutes in the top half of the oven to avoid burning the bottom, and rotate once halfway through. It is done when it has browned a bit and cracking on top. Cool completely in skillet and serve from skillet, or turn out onto rack after 15 minutes. In drier climate keeping it in the skillet helps it to not dry out, however in more humid climates turning out may help keep the crust on the bottom crisp.
There are few things more enjoyable than biting into a warm piece of cornbread. This easy homemade cornbread recipe is simple AND delicious! Making cornbread from scratch isn't as hard as you might think. In fact, it is super easy to make, it tastes much better than store. Cornbread is a highly underrated side dish.
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