Home All Recipes CORNBREAD WITH A CREAM-STYLE CORN BASE AND A BUTTERY FLAVOR

CORNBREAD WITH A CREAM-STYLE CORN BASE AND A BUTTERY FLAVOR

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Buttermilk cornbread, certain to whet your appetite, is notoriously moist and tasty. You can serve this dish at any meal of the day, whether breakfast, lunch, or dinner.

You probably like cornbread whether or not you’re from the South. This buttermilk cornbread recipe is a spin on traditional Southern cornbread; creamed corn acts as a natural sweetener to enhance the corn flavor and add extra moisture and heft to the batter. The whole family, or at least those who appreciate good bread, will enjoy this dish.

This dish is fantastic because it is simple and inexpensive to prepare. It goes well with anything from hot chili to taco soup to grilled chicken to barbecue.

 

INGREDIENTS:

 

2 cups cornmeal, either yellow or white
1/4 cup self-rising flour
Baking Powder, 3 Tablespoons
Baking soda, half a teaspoon
Optional: 1 teaspoon salt and 1 tablespoon sugar cream corn will give it the sweetness you’re looking for.
1/2 gallon milk
3.0 lg. eggs
Corn, cream-style, 15 ounces
Four Tablespoons of Unsalted Butter, Softened
Spray mist for cooking (to grease baking pan)

 

INSTRUCTIONS:

 

First, make sure you have all of your ingredients out and within easy reach. Spray cooking spray into a 9-inch square baking dish. Turn oven temperature up to 425 degrees Fahrenheit.

In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar for Step 2. Make sure they’re well-combined.
In a another bowl, beat the eggs and buttermilk together. Stir in the melted butter and cream-style corn.

Third, you’ll combine the wet and dry components and whisk just until they’re combined. Then, using caution, place the mixture in the prepared baking dish.

Step 4: Put the pan inside the hot oven and bake for 25 minutes. When the cornbread is done, it will be a golden brown color and will bounce back when touched.
Fifth, when the bread is done baking, remove it from the oven and serve it either hot or at room temperature.

 

 

Tips

 

You can use homemade buttermilk as a stand-in if you can’t get your hands on any. It’s easy to make: just combine 15 tablespoons of milk with 1 tablespoon of either lemon juice or white vinegar in a measuring cup. Ten minutes of rest time is recommended before using the mixture in a baking project.

Variations:

You can change the flavor by including ingredients like green onions, cheddar cheese, and chipotle powder.

This concept can be used to a cornbread with bacon and cheese. To achieve this, combine 1/4 cup of crumbled batter, 1 cup of shredded cheddar cheese, and 1/4 cup of sliced green onion.

 

 

 

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