Cornbread
A Little Personal History:
There’s something about the way corn bread crumbles and melts in your mouth I love. It’s an ultimate “comfort” bread I just had to master making. Here’s what I came up with. So good 🙂
Native Americans were using ground corn (maize) for food thousands of years[2] before European explorers arrived in the New World.[3] When talking about a “True” American dish, look no further.
http://en.wikipedia.org/wiki/Cornbread
Chef Lars
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
8" Loaf
|
Ingredients
- 1 tablespoon butter
- 1⅓ cups all-purpose flour
- 1 1/8 cup finely ground cornmeal
- ⅔ cup granulated sugar
- 5 teaspoons baking powder
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter melted
- 1 teaspoon bacon grease melted
- 1⅓ cups milk or butter milk
- 1 large egg
Ingredients
|
Instructions
- Preheat the oven to 350°F.
- Grease baking pan with butter.
- Combine the flours, sugar, baking powder and salt in a large bowl. Whisk together thoroughly.
- Over medium heat, melt butter and bacon grease in small skillet. Do not allow to burn. Remove from heat and add milk. Whisk together.
- In medium mixing bowl, lightly beat egg, then whisk in the milk, butter and bacon grease.
- Pour the wet ingredients into the flour mixture and mix with spatula until smooth.
- Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.
Recipe Notes
Advanced Preparation:
- Steps 3-6 can be done a day in advance and refrigerated till ready to bake. However, it doesn’t take long from start to finish and there’s something special about “fresh out of the oven”
Tips, Notes, and Variations:
- If you’d like to spice things up a bit, add diced hot peppers to the mix. A favorite is jalapenos.
- There are many different veggies and variations to basic cornbread. One of my favorites is my Chili Cornbread.
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