Cornbread. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn. In a large bowl, combine all the ingredients together except for the sweetcorn kernels. A type of bread made from cornmeal flour.
This dense American-style bread makes a delicious side with soups and stews or can be used for stuffing. This recipe yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. You can cook Cornbread using 8 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Cornbread
- Prepare 1 cup of flour.
- You need 1 cup of cornmeal.
- It’s 1 cup of milk.
- Prepare 3 tsp of baking powder.
- You need 1 of egg.
- Prepare 1 of /3 cup butter.
- Prepare 1 cup of sugar.
- Prepare 1 tsp of salt.
Sieve flour, baking powder and salt. Early versions of cornbread were eaten by Native Americans and it is still very popular in the Southern states of America. It can be sweet or savoury and makes a great accompaniment to heavy sauces, stews and curries – or just lightly grilled with butter for an afternoon snack. Northern cornbreads often cut the cornmeal with flour to lighten the texture; according to Fussell, "heaviness was a constant colonial complaint, which cooks sought to remedy.
- Break 1 egg and a cup of milk. Whisk.
- Add 1/3 melted butter.
- Add teaspoon of salt.
- Add 1 cup of flour.
- Add 1 cup of cormeal.
- Add 3 teaspoons of BP.
- Add 1 cup of sugar.
- After whisking ; pour in the pan. Make sure you put the butter so it doesn’t stick..
- Bake the cornbread for 25 mintues at 350 degree..
- Take the cornbread out to cool down. And be ready to devour it..
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America. Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet.