Kato’s Cornbread Recipe: A Delightful Quick Bread for Every Occasion
Indulge in the delightful simplicity of Kato’s Cornbread, a recipe that transforms ordinary ingredients into a remarkably delicious bread. Perfect for any meal, this cornbread is not only quick to make but also incredibly versatile. With a few simple steps, you’ll create a comforting and mellow bread that can be customized to your taste preferences. This recipe is ideal for those who love adding their personal touch to classic dishes.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Ingredients:
- 3/4 cup cornmeal
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1/4 cup shortening or vegetable oil
- Optional Add-Ins: Crispy bacon bits, pepperoni slices, shredded cheddar cheese, or hot peppers (use in moderation)
Instructions:
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This step ensures that your cornbread bakes evenly and develops a beautiful golden crust.
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Prepare the Cornmeal Mixture: In a medium bowl, combine 3/4 cup of cornmeal with 1 1/4 cups of milk. Let this mixture sit at room temperature for 10 to 15 minutes without stirring. This soaking process helps to reduce the grittiness of the cornmeal, resulting in a smoother, more refined texture in your finished bread.
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Sift the Dry Ingredients: While the cornmeal mixture is resting, sift together 1 cup of all-purpose flour, 1/3 cup of granulated sugar, 3 teaspoons of baking powder, and 1 teaspoon of salt. Sifting helps to combine the ingredients thoroughly and prevents clumps, ensuring a consistent texture in your cornbread.
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Combine Wet and Dry Ingredients: Once the soaking time has elapsed, add the sifted dry ingredients to the cornmeal mixture. Stir gently to combine. Be careful not to overmix; a few lumps are perfectly fine.
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Add Egg and Fat: Beat 1 large egg and fold it into the cornmeal mixture. Follow with 1/4 cup of melted shortening or vegetable oil, which will add richness and a tender crumb to your cornbread. Mix until just combined.
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Prepare the Pan: Lightly grease an 8-inch square baking pan or a similar-sized oven-safe dish. This prevents the cornbread from sticking and makes for easy removal once baked.
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Bake the Cornbread: Pour the batter into the prepared pan. Place it in the preheated oven and bake for about 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing into squares. Serve warm and enjoy the delightful aroma and taste of homemade cornbread.
Tips for Customization:
- Add-Ins: Feel free to enhance your cornbread by adding crispy bacon bits, pepperoni slices, shredded cheddar cheese, or finely chopped hot peppers to the batter. Just make sure to use these additions in moderation to keep the balance of flavors.
- Serving Suggestions: This cornbread pairs wonderfully with chili, soups, or as a stand-alone snack. It also makes a great addition to holiday meals and family gatherings.
Kato’s Cornbread is a fantastic choice for a quick bread that is both satisfying and versatile. Whether you’re serving it alongside your favorite stew or enjoying it on its own, this recipe promises a delicious result every time. Enjoy the delightful crunch and tender crumb of this homemade treat!
