I also added one cob of fresh corn kernels for some added texture and interest. The bread turned out quite well, but I had to remove it from the oven after only 20 minutes,as it was already quite brown on the bottom and along the edges. My guests loved it! I served it alongside grilled salmon & a lettuce salad. In the past, I've only made Jiffy boxed cornbread which always comes out so crumbly & dry. It tasted like my grandma's that she always used to make. I thought this was an excellent recipe for homemade cornbread. I served it for breakfast with Strawberry Syrup (Bon Appetit, June 2007) and the recipe was requested by all. It turned out of the pan beautifully after about 15 minutes and was so easy to make. I made this for a friend with a gluten allergy, and it was a huge success! I used 1/2 cup of buttermilk and milk and plain fat free yogurt for the rest, and used maple syrup instead of sugar. There are much better recipes for relatively unsweetened cornbread! The essentials for success are to use a cast iron frying pan, to brown the butter, to use very fine cornmeal (as you would for polenta) and to make sure your oven is fully pre-heated before you start. I followed the recipe exactly and it turned out very well - moist but not too much butter. Even my boyfriend, that doesn't care for cornbread, said it was good. Definitely not sweet, like most of us Southerners prefer. It was perfect! I used white cornmeal and it wasn't too dry, not too moist. This is the best cornbread that I have ever had, hands down. I used cornflour and added some frozen corn for texture. Quick, easy, and delicious! I'm gluten free and so excited to find a corn bread this good (tender and fluffy) with no wheat flour in it. I did manage to burn my arm pulling it out of the oven. I loved the texture, flavor and simplicity of this bread. What I got was this moist, fluffy, delicious, bread that had a bit of crunch to it and has won me over:) Next time, I'm adding either green chilies, jalapenos, or maybe caraway seeds to the mix. And being at elevation I baked a few min longer in a greased glass 8x8 dish. Used 1/2 C polenta and 1 1/4C cornmeal instead of 1 1/2C cornmeal. So here's what I did: Used 1 3/4 coconut milk and 1/2 fresh squeezed lemon juice, instead of the buttermilk. I modified it like I do most recipes simply b/c I don't eat dairy much anymore, but a little butter doesn't bother me. I was looking for a flour free corn bread recipe and couldn't find my prev one, so.I tried this one. I added some minced jalapeno, but with or without the result would be the same: moist and tasty corn-y, not cloying. Nor is there a huge amount of butter, though I suppose it's generous. It's excellent cornbread-not too sweet (which is why I chose it from various online possibilities), and as a bonus, if I ever make it for my Dad (who is a celiac patient), it's GLUTEN-FREE: no flour. I made this to complement some chili I bought at my local Central Market. Life is complicated cornbread doesn’t have to be. Reheat in the same cast-iron skillet you used to bake, or just pop a slice in your toaster oven. Store at room temperature tightly wrapped or in an airtight container. This recipe for homemade cornbread can be baked up to two days in advance. There’s no all-purpose flour in the dry ingredients here, so depending on the type of cornmeal you use, this quick bread is even gluten-free without any fuss. Sweet cornbread stans can increase the amount up to ¼ cup, sprinkle the top with brown sugar before baking, or slather on honey butter at the table those who prefer to keep things savory might stir in a handful of chopped jalapeños and shredded cheddar cheese or top with a dollop of sour cream. of sugar in the batter, this recipe is incredibly versatile. At any given moment you’re 30 minutes away from your very own piping hot, perfectly moist cornbread with a tender crumb.īecause there’s only 1 Tbsp. Packaged cornbread mixes abound, but skillet cornbread is nearly as easy to make and similarly ready in, well, a jiffy. Hungry for world-class stuffing that bakes up crispy and golden brown? Cornbread takes you there. Need a side dish for a hearty stew or new chili recipe? Bake cornbread. Whether you’re a seasoned cook or new to the kitchen, this easy cornbread recipe is the answer to most questions.
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