Cornbread. 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. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar.
Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please.
The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too.
Cornbread is a highly underrated side dish.
You can cook Cornbread using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Cornbread
- You need of fine or med grind corn meal (or more, just subtract from flour below).
- You need of sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF).
- It's of lard (veg oil works in a pinch).
- It's of butter (cubed).
- You need of AP flour (use GF or masa harina for GF).
- You need of sugar.
- You need of honey (if you like it with a touch of sweetness).
- You need of ea baking powder and soda.
- Prepare of salt.
- You need of eggs.
You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for. Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it. Serve it as a side dish.
Cornbread step by step
- 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..
Random comparison, but I I used my mom's cornbread recipe as a starting point. I played around with butter vs oil, regular milk vs. A type of bread made from cornmeal flour. Maize (corn) is a major crop in the US and the southern states in particular use cornmeal (which is the product of ground, dried maize) to. Just the best vegan cornbread, perfect for serving with chili.
