CORNBREAD
Welcome to the world of cornbread, where simplicity meets culinary delight. In this comprehensive guide, we’ll delve into the art of crafting the perfect cornbread that will leave your taste buds craving for more. From the carefully selected ingredients to the step-by-step process, we’ve got you covered.
Ingredients:
| Ingredients | Measurements |
|---|---|
| Cornmeal | 1 cup (120g) |
| All-purpose flour | 1 cup (125g) (spoon & leveled) |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/8 teaspoon |
| Unsalted butter | 1/2 cup (115g) (melted and slightly cooled) |
| Light or dark brown sugar | 1/3 cup (67g) (packed) |
| Honey | 2 Tablespoons (30ml) |
| Egg | 1 (large) at room temperature |
| Buttermilk | 1 cup (240ml) at room temperature |
Instructions:
Step 1: Preparing the Oven and Pan
Begin by preheating your oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan; set it aside for later use.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt; set aside.
Step 3: Creating the Wet Mix
In a separate medium bowl, whisk the melted butter, brown sugar, and honey until smooth and thick. Add the egg and buttermilk, whisking until well combined.
Step 4: Bringing It All Together
Pour the wet ingredients into the bowl of dry ingredients, whisking until just combined—avoid over-mixing, as it may affect the texture of your cornbread.
Step 5: Baking the Cornbread
Transfer the batter into the prepared baking pan, and bake until golden brown on top, with a cooked-through center (approximately 20 minutes). Test using a toothpick; the edges should be crispy.
Step 6: Serving and Storing
Allow the cornbread to slightly cool before slicing and serving. Enjoy it with butter, honey, jam, or your favorite accompaniment. For leftovers, wrap them tightly and store at room temperature for up to 1 week.
