Cornbread Recipe
Category: Leavened
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cornmeal | 500g |
| All-purpose flour | 160g |
| Baking powder (for savory dishes) | 28g |
| Butter | 400g |
| Whole milk | 500g |
| Eggs | 6 |
| Salt | 14g |
Instructions:
To make the perfect cornbread, the key is to separate the dry and wet ingredients first and then combine them, which is known as the “muffin method”. This ensures the right texture and consistency.
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Prepare the Wet Ingredients:
Begin by heating the milk in a saucepan over low heat. Warm the milk until the butter melts completely. Be sure not to let it boil; this step should simply dissolve the butter into the milk. -
Mix Dry Ingredients:
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir thoroughly using a whisk to ensure all dry ingredients are evenly distributed. This step is vital to ensure the leavening agent (baking powder) is evenly mixed, which will help your cornbread rise uniformly without any uneven spots. -
Prepare the Egg Mixture:
In another bowl, crack the eggs and whisk them well. Allow the warm milk-butter mixture to cool slightly for a few minutes to avoid cooking the eggs upon contact. Once the milk mixture has cooled, slowly add it to the eggs while whisking continuously. The whisking motion will help gradually raise the egg temperature, ensuring no curdling occurs. -
Combine Wet and Dry Mixtures:
Now, pour the egg-milk-butter mixture into the bowl with the dry ingredients. Stir gently, mixing only until the ingredients are incorporated. It’s important not to overmix, as this could lead to a denser texture. The batter should still be a little lumpy. -
Preheat the Oven:
Preheat your oven to 170°C (340°F) on the convection setting. While the oven is heating, butter a rectangular baking dish (30.5 cm x 22.5 cm / 12″ x 9″) to prevent sticking. -
Bake the Cornbread:
Pour the batter into the prepared baking dish and spread it evenly. Place the dish in the oven on the lowest rack. Bake for 20-25 minutes, depending on your oven’s heat. You can check the doneness by inserting a toothpick in the center; it should come out clean. If the top is golden but the center is not fully cooked, lower the temperature slightly and extend the baking time. -
Cool and Serve:
Once baked, remove the cornbread from the oven and let it cool for a few minutes. To release the cornbread from the baking dish, place a cutting board over the top of the dish and carefully flip it. Then, place another cutting board or a serving platter on top of the cornbread and flip it back over. Cut into squares or rectangles. -
Serving Suggestions:
Cornbread is wonderfully versatile! You can serve it plain as an accompaniment to savory dishes, or elevate it with a drizzle of maple syrup and fresh fruit for a sweeter treat. It’s also a fantastic addition to any bread basket, offering a warm and comforting alternative to traditional breads.
Enjoy this rich and savory cornbread as part of your meal, or savor it with a morning cup of coffee as a delightful snack!
