Yet Another Delicious Cornbread Recipe
Cornbread is a near and dear to my heart soul food. Growing up in the southern U.S., I remember having it served along side steaming hot bowls of chili or other stews, and sometimes served with creamy scrambled eggs and bacon for breakfast any time I visited my closest friend's homes.
Below you'll find a recipe for cornbread that I developed after referencing several popular recipes found on online. Many recipes call for liquid buttermilk which is not an ingredient that is readily available where I live, so for this recipe we're using buttermilk powder and whole milk. If you have access to liquid buttermilk then feel free to use that instead. This is a fairly simple (but delicious!) cornbread, so feel free to use it as a base and customize to your own tastes.
Ingredients
- 150g corn meal
- 100g all-purpose or cake flour
- 15g cane sugar
- 5g salt
- 25g buttermilk powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 egg, well beaten
- 250ml whole milk
- 60-100g butter, melted
Method
- Pre-heat oven to ~200C (400F).
- In a large bowl, mix the dry ingredients until well combined and set aside.
- In a separate bowl, combine the beaten egg, milk, and two-thirds of the melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients, and stir until just combined and set aside.
- Heat a 26 cm (10 in) cast iron skillet on the stove until very hot.
- Add your remaining butter to the pan and continue heating. If you like, allow the butter to brown.
- Turn off the stove, then pour the batter into the hot pan and shake to even out the batter.
- Bake in the pre-heated oven for up to 30 minutes until golden brown and a tooth pick inserted into the center comes out clean.
- Remove the baked cornbread to a wire rack to cool for a few minutes before slicing and serving.