Cornbread Recipe
2 highly rated recipes merged to produce a perfectly delicate and irresistible batch of cornbread. One that is decadent, buttery and full of flavour. Pair this with our chicken chili to make for a memorable experience.
Ingredients
- 1½ cups yellow cornmeal
- ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 3 tsp baking powder
- 2 tsp salt
- 1½ cups cups whole milk
- ¼ cup unsalted butter
- 1 tbsp Tbsp unsalted butter
- 1 large egg
- 1 18" cast iron skillet
Instructions
- Heat up the 1/4 cup unsalted butter in your cast iron skillet and continue to stir and toss around until it has browned nicely. Transfer to a heat-proof bowl and let it cool down.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt, stir together.
- In another bowl, mix together the milk, egg and browned butter.
- Preheat your oven to 400F, oil your cast iron skillet with the 1 Tbsp of butter, insert in your hot oven prior to mixing the batter.
- Combine the wet and dry ingredients, it is important that you mix till just combined, do NOT overmix.
- Take out the cast iron skillet from the oven, pour in the cornbread mix into the hot skillet.
- Bake for 30 mins or until a toothpick comes out dry when inserted.
- Let it sit for 10 mins before turning it over unto a flat dish.
- Serve warm, top with some butter and honey/maple syrup.
Video
Notes
Tips
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It is important that you refrain from over mixing the cornbread batter, it is okay to find that the batter is not exactly smooth. Mix until the ingredients are just combined, overmixing will produce cornbread that is dense, heavy and hard in texture.
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While browning the butter, you can do this on medium heat but it is best to keep monitoring as it could burn easily. The goal is to prevent the butter from burning.