Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cornbread. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cornbread is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Cornbread is something that I’ve loved my entire life.
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 cornbread recipe is the best one you can find. This homemade cornbread is soft, moist, and buttery.
To begin with this particular recipe, we must prepare a few ingredients. You can have cornbread using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cornbread:
- Get 1 1/4 cups 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)
- Prepare 1/4 cup lard (veg oil works in a pinch)
- Take 5 tbsp butter (cubed)
- Prepare 1 cup AP flour (use GF or masa harina for GF)
- Get 2 tbsp sugar
- Prepare 1/4 cup honey (if you like it with a touch of sweetness)
- Take 1 tsp ea baking powder and soda
- Get 3/4 tsp salt
- Get 2 eggs
The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. Serve up some moist and fluffy cornbread with your next meal. Trust the Food Network chefs– you won't be disappointed.
Instructions to make Cornbread:
- 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.
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. 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.
So that’s going to wrap it up for this special food cornbread recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
