How to Prepare Appetizing Cornbread

Cornbread. Baked cornbread, Cracklin' bread, Corn pone, Hot water cornbread, Johnnycakes, Hushpuppies. Cornbread is any quick bread containing cornmeal, and a Native American cuisine. 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.

My mom made this for me as a child, and now This is excellent cornbread! Serve it as a side dish. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. You can cook Cornbread using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cornbread

1. You need 1 1/4 cups of fine or med grind corn meal (or more, just subtract from flour below).
2. You need 1 1/2 cups of sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF).
3. It's 1/4 cup of lard (veg oil works in a pinch).
4. You need 5 tbsp of butter (cubed).
5. Prepare 1 cup of AP flour (use GF or masa harina for GF).
6. It's 2 tbsp of sugar.
7. You need 1/4 cup of honey (if you like it with a touch of sweetness).
8. It's 1 tsp of ea baking powder and soda.
9. You need 3/4 tsp of salt.
10. It's 2 of eggs.

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 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 instructions

1. Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently..
2. Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through..
3. 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..
4. 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)..
5. 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..
6. 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, 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. Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre! For our test kitchen's go-to cornbread, we set out to perfect that northeastern style.