Cornbread

kitchen Ingredients

menu_book Directions

1. Preheat your oven to 400°F (200°C).
2. Prepare your dry ingredients: Mix the flour, sugar, baking powder, salt, pepper and cheddar cheese in a bowl.
3. Combine your liquids: Mix the milk, vegetable oil, and egg in another bowl.
4. Mix together: Gradually stir the liquid ingredients into the dry mixture until combined. now fold in the corn. The batter should be a little runnier than pancake batter.
5. Preheat your skillet: Heat it until it's too hot to touch comfortably for more than three seconds.
6. Pour and bake: Pour the batter into the preheated skillet and spread it evenly. Bake for about 20 minutes, or until the top is golden brown and springs back when gently pressed.
7. Cool and serve: Let the cornbread cool slightly, then flip it onto your serving dish.

Simple Tips for Perfect Cornbread

• Use fine or medium grind yellow or white cornmeal for the best texture.

• Add ingredients like creamed corn, sour cream, or buttermilk to prevent dryness.
• If the batter seems too thick, add a splash of milk.

• Mix until just combined to keep the cornbread tender.
• Gently fold in extras like cheese or corn.

• Heat your skillet or baking pan in the oven before adding the batter for a crispy crust.
• Grease the pan first to prevent sticking.

• Adjust the sugar to make it sweeter or more savory.
• Try adding jalapeños, herbs, or bacon for extra flavor.

• Use buttermilk, yogurt, or even beer for unique flavors.
• Buttermilk adds tanginess and keeps it tender.

• Bake at 400°F (200°C) for a golden crust and moist inside.
• Use a toothpick to check for doneness – it should come out clean.

• Cornbread is best right out of the oven. Store leftovers wrapped tightly.
• Reheat in the oven for the best texture.

• Add things like cheese, green chilies, or fresh corn kernels.
• For a heartier texture, mix in a little whole wheat or oat flour.

• Keep cornbread in an airtight container at room temp for up to two days or in the fridge for a week.
• Reheat in the oven wrapped in foil or briefly in the microwave.