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Cornbread is a highly underrated side dish. 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 breakfast, lunch, or dinner! Serve it slathered with butter at breakfast, crumbled into your soup or chili at lunch, or as a side with your collard greens and pork chops for dinner. It’s inexpensive, comforting, and seriously easy to make! So toss that boxed mix and let me show you how it’s done for real. ;)
What to Serve with Cornbread
Cornbread is a great side dish to go with any thick and hearty soup, stew, or chili. The cornbread can be dipped or crumbled into the saucy stews, where it absorbs all the flavor. I love it with Slow Cooker Vegetarian Lentil Chili, Weeknight Black Bean Chili, Glazed Pork Chops, Mexican Red Lentil Stew.This cornbread recipe also goes great with eggs for breakfast!
Cornbread Add-Ins
To make your cornbread a little more fun, consider stirring in some add-ins, like cheddar cheese, roasted corn kernels, diced green chiles, chili powder, or jalapeños, blueberries, or even some cooked sausage!
What Kind of Baking Dish to Use
While this glass pie dish is my favorite dish to bake my cornbread in, you can use just about any baking dish. This amount of batter would fit well in an 8×8 casserole dish, or a 10-inch cast iron skillet (although you should preheat the skillet as the oven preheats). Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.
Yes, you can pour this batter into an oiled muffin tin, filling each well about 3/4 full. Bake at the same temperature for 16-18 minutes, or until the tops are golden brown. This recipe will make about 10 corn muffins (see step by step photos below).
Easy Homemade Cornbread Recipe
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Toss that boxed mix and make this fast and Easy Homemade Cornbread, which makes a great side dish for breakfast, lunch, or dinner!
Preheat the oven to 425ºF and coat the inside of a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with non-stick spray (or butter for more flavor).
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, and oil.
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It’s okay if there are a few lumps.
Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.
How to Make Cornbread from Scratch – Step by Step Photos
Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1/2 tsp salt. Make sure these are really well stirred together.
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil.
Pour the wet ingredients into the dry ingredients…
And stir just until everything is moistened. You don’t want to over stir the batter because that can develop the gluten in the flour and make the end product a little rubbery, so it’s okay if there are a few lumps. No need to stir until everything is completely smooth.
Spread the batter into your prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. The exact baking time may vary slightly based on your dish and your oven.
The top will crack a little and look all delicious.
Or you can pour the batter into an oiled muffin tin, filling each well about 3/4 full. You’ll get about 10 corn muffins.
Bake the muffins at the same temperature, for 16-18 minutes, or until they’re golden brown on top.
1 cup cornmeal, 1 cup flour, 4 teaspoons baking powder, 2 teaspoons sugar, 1 teaspoon salt. Stir together. 1 cup milk, 2 eggs, 1/4 cup liquid grease (melted butter, shortening, bacon fat, oil) beaten together. Stir wet ingredients into the dry and stir only until lightly combined (lumps may and should remain).
As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.
Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.
Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.
Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili.It also tends to be rather crumbly.
In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside. In a small bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and mix well. Take the cast iron skillet out of the oven and pour the batter into it.
Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender. This step is optional, however, and the bread is still delicious without the soaking step.
Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.
Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.
You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.
Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.
While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.
The usual Southern cornbread is made from a batter containing cornmeal, wheat flour, eggs, milk or buttermilk, and shortening; the addition of sugar is generally considered inauthentic.
The package lists out the following ingredients: yellow cornmeal, enriched wheat flour, cane sugar, corn flour, leavening agents, and sea salt. Noticeably, cornmeal is first, meaning it's the most prevalent ingredient. The instructions have you add 2 eggs, 1 cup milk, and 1/3 cup vegetable oil, blend, and bake.
Corn in its natural state is full of vitamin C, B vitamins, magnesium, and potassium. Processed corn products are not as nutritious, but cornbread does still contain these vitamins and minerals, as well as 6% of the daily recommended value of iron.
Corn bread contains carbohydrates and provides vitamins A, C, and E, as well as B-complex vitamins. It has double the amount of polyunsaturated fats (the good kind) than wheat or barley, although not as much as oat bread.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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