CORNBREAD

 

Crispy edges, soft and moist crumbs, and so much flavor at once!! Believe it or not, this easy homemade cornbread recipe is an essential aspect of barbecue, the thing that makes chili worth eating, a cultural staple, and even dessert when it should be... it goes with everything, so try it out and see for yourself! !

* ingredients :

° Corn flour: 1 c (120 g)

° All-purpose flour: 1 cup, about 125g (spoon and flat)

° Baking powder: one tablespoon

° Baking soda: half a teaspoon

° Salt: 1/8 teaspoon

° Unsalted butter: ½ cup, about 115 grams (melted and slightly cooled)

° Light brown sugar: 1/3 cup (67 g) (packed)

° Honey: 2 tsp (30 ml)

° Egg: 1 

° Milk: 1 cup (240 ml) (at room temperature)

* Preparation : 

1.Before you start, set the oven temperature to 400°F (204°C) and brush an 8 or 9-inch square baking pan with flour and flour; sit aside. 2.Then take a large bowl and stir together the cornmeal, flour, baking powder, baking soda, and salt, and set aside.In a medium bowl, combine the ghee, brown sugar, and honey.The mixture should be very smooth and thick. And please whisk the egg until blended. Immediately, whisk the curd.After cooking, pour the wet ingredients into the dry ingredients and stir well. 3.You need to pour the mixture on the prepared baking sheet and bake until the top is golden brown and the middle is completely cooked, about 20 minutes. Using a toothpick, test if the edges are crunchy.Permit cool slight before cutting & serve .I prefer cornbread with butter, honey and jelly, but you can choose the one you like best. 4.Finally, wrapping leftovers tightly /& store them for up to a week.# Receipt Remarks: * Freezing instructions: When it comes to frozen toasted cornbread, it should be frozen for up to 3 months (for longer storage).It is recommended to let it thaw in the refrigerator overnight, then reheat it in the microwave or bake it in a 300°F (149°C) oven for 10 minutes.

* Buttermilk: Even if you don't have curd, which is a key ingredient for this recipe, you can make sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. At this point, add enough whole milk to make a whole cup and stir, let it stand for 5 minutes before using.When I need a rich, moist texture, I prefer whole milk. But a little milk or skim milk is fine, too.

*Optional add-ins: 1-2 jalapenos, 1 cup berries, 1 cup dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon

* Cornbread Pan: When I want a crunchy, vibrant crust, I bake cornbread in a skillet.Simply put the sauce in a 9-inch or 10-inch buttered pan and bake it at the same temperature.

Enjoy it !