Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, corn bread. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Compare Prices on Cast Iron Cornbread Pan in Kitchen & Dining. A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with.
Corn Bread is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Corn Bread is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook corn bread using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Corn Bread:
- Make ready 1 cup Self Rising Flour
- Get 1/2 tsp Baking Soda
- Prepare 1/4 cup Sugar
- Prepare 1/2 tsp Salt
- Make ready 1 Egg
- Prepare 1/4 cup Oil + 2 tablespoons
- Take 1/2 cup Milk (any type of unsweetened)
- Prepare 1 cup Corn Meal (I like Hot Rize)
If you like, you can tweak this easy recipe in a variety of ways: Make double corn bread, green chile corn bread, corn muffins, or corn sticks with our variations, below. Find cornbread recipes, videos, and ideas from Food Network. Add milk, egg and butter; stir until dry ingredients are moistened. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Steps to make Corn Bread:
- If you don't like the grainy texture of most corn bread, make the batter the night before. It will soften the grains up.
- Put 2 tablespoons of oil in your baking pan or skillet. Place it in the oven. Preheat oven to 425°F. A hot pan will insure crispy crust on the corn bread.
- Mix dry ingredients. Then add remaining wet. You want a pudding type consistency. If yours is too thick add a little milk. If it's too thin add a little flour or corn meal. If you are adding add ins now's the time.
- Bake until golden brown on top and a fork can be inserted and come out clean.
- Run a butter knife around the edges of the pan. Careful not to cut into your corn bread.Place a plate or sheet pan larger than the baking pan over it. Flip your corn bread out to keep that crispy crust.
- Serve with hot with butter.
- ****Add in ideas. While mixing add 1/2 cup of corn, onions, peppers, cheese, bacon, cracklings, etc. I made it with leftover turkey sausage before. It was fabulous. Anything you think would be good! That's the cool thing about cooking you can let your personality shine. Make it your on!
The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal. Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge). Simply cut it into squares and place in a sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking.
So that’s going to wrap this up with this special food corn bread recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
