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Ultimate Cornbread is incredibly EASY to make, made with cornmeal, flour, and sugar. In our kitchen, we know that the perfect bread dish is almost as important as the main course itself, and this cornbread is the PERFECT side to Classic Beef Chili, Slow Cooker Beef Chili and Ultimate Slow Cooker Pot Roast. The Ultimate Jiffy Cornbread Recipe It's so easy to make the best Jiffy Cornbread you'll ever eat, simply take that box of Jiffy that you have in your pantry and jazz it up with a few simple ingredients that you will already have in your fridge Perfect Moist Cornbread Recipe.
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Ingredients of The ultimate cornbread:
- Give 1 cup - cornmeal
- Take 1 1/2 cups - all purpose flour
- Give 2 teaspoon for baking powder
- Require 1/2 teaspoon for baking Soda
- Prepare 1/2 teaspoon for salt
- Need 2 for eggs beaten
- Require 1/2 cup for milk
- Give 1/2 cup of buttermilk
- Get 1/4 cup granulated sugar
- Provide 2 tablespoon for melted butter or vegetable oil
Cream-style corn, chile peppers, and shredded cheese help to make this a moist and delicious Tex-Mex cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. A cast-iron skillet makes the best crust, but a heavy baking pan can be used as well. The best cornbread I've ever had in my life, sorry Mama! (I added more sugar because I love it) Thank you for the excellent recipe and instructions! I did not use the all purpose flour but only the cornmeal and followed the exact recipe.
The ultimate cornbread making process:
- Gather all your ingredients together as preheat the oven to 350f/ 180c
- Mix the cornmeal, sugar, flour, baking powder, baking Soda, and salt in a bowl and make a well in the center
- Whisk the eggs, milk, melted butter, buttermilk whisk well
- Stir in the dry ingredients and make a thick paste Put into a baking loaf
- Bake for 40-45 minutes in the center of the oven till toothpick comes out clean Best served on same day
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly. Very good recipe though I tweaked it a bit.
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