What Is Cornbread?
Cornbread is a popular staple in Southern cooking. However, I am sure the origination of cornbread was developed years ago and made in different forms by our ancestors.
With that being said, cornbread is made in different cultures a variety of ways. Some people make it sweet, some don’t, others may make it denser, fluffier, or even like a pudding.
Now, there are even easy cornbread mixes you can buy in the supermarket for a easy whip up. When it comes to me, I like everything better from scratch. So my choice of cornbread is usually fluffy on the inside, a little crunchy on the outside, golden, moist, and just a little touch of sweetness.
Cornbread can be eaten alone or on the side of certain meals. Most of the time that I do make this cornbread is to go with my Classic Chili which can be found on my blog as well.
Chili is one of our dishes that has to have cornbread. Another favorite of mine to eat with cornbread is collard greens. As my Step-father is from Southern Georgia, that was a popular combination when we had dinners and I absolutely loved the two together.
Ingredients for Amazing Cornbread
I think my cornbread is fairly easy to make as it doesn’t require a mixer. It’s just a matter of combining dry ingredients such as:
- baking powder
Then combining the wet ingredients such as:
- melted butter
- Sometimes I add 1/2 cup of cream style corn to my cornbread, but when I don’t, I add an extra 1/2 cup of buttermilk.
Steps to make Amazing Cornbread
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1. First, you would measure out all of your ingredients.
3. Combine all wet ingredients together.
4. Make a well in the centre of the dry ingredients and pour in the wet ingredients.
5. Stir together to combine batter, but do not over mix.
6. Preheat oven and place 1 Tbsp. of butter into your baking pan and place in the oven to melt. Swirl melted butter to cover the pan.
7. Pour batter into baking pan and place in the oven to bake.
If you try this and like it, leave me a comment please. I hope you will enjoy. The best pan to bake this in if you have it is a cast iron skillet that can go in the oven, otherwise any 8″ baking pan should do.
- 1-1/2 cups All Purpose Flour
- 1 cup Yellow Cornmeal
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 3/4 cup White Sugar
- 1-3/4 cups Buttermilk or substitute 1/2 cup with 1/2 cup cream corn
- 2 Eggs beaten
- 1 stick Butter melted
- 3 Tbsp. Shortening melted
- 1 Tbsp. Butter for skillet
Add 1 Tbsp. butter to 8" baking pan and place in the oven. Pre-heat oven to 375 degrees.
In a large bowl,sift flour, salt and baking powder. Add cornmeal & sugar and whisk together.
Combine the wet ingredients together . Make a well in the center of the bowl with the dry ingredients.
Pour the wet ingredients in the center. stir together until combined.
When oven is pre-heated, remove pan carefully as it will be hot. Swirl the pan to make sure the butter covers the bottom.
Pour batter into the baking pan. Use a spatula to smooth the batter, and shake the pan on the counter to even out.
Place in the oven and bake for 40-50 minutes, or lightly golden around the edges.
**May double to make 2 pans.