I'm new to the forum so thought I'd contribute my Cornbread recipe. I titled this Jalapeno cornbread but by all means it doesn't have to be jalapeno. You can make it straight or with other additions such as a handful of corn or bacon, whatever suits your fancy. I enjoy experimenting with things like that and using this recipe as the base.
Preheat oven to 400 degrees
You're going to make a dry mixture and a wet mixture
1) Mix dry ingredients together
1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/2 tsp salt
1 dash (about 1/2 tsp) chile powder (recommend chipotle)
sift this all together into your mixing bowl and set aside.
2) Mix wet ingredients together
2 eggs beaten
1 cup buttermilk (can also use plain milk or creme but I like buttermilk the best)
1/4 cup melted butter
1/4 cup sugar
1/4 cup honey
3) Once oven is preheated to 400 degrees, then add the wet ingredients to the dry in the mixing bowl. You don't want to do this before the oven is ready. The baking powder starts to react right away so you want to get it in the preheated oven. Don't let it sit around. Mix with a fork. Don't overdo it. Then put it in the oven. If you're adding jalapeno or other ingredients, do so last once everything is mixed and give a final few stirs with the fork. My way of adding jalapeno is to chop one whole jalapeno with seeds and stem removed. If you like spicier use 2 jalapenos. *important - if using all buttermilk in step 2 then add just a splash of regular milk here to thin the batter just slightly.
4) Pour mix into greased pan of choice. Grease with butter, non stick spray, whatever you like. Use whatever baking vessel suits your fancy, cast iron, 9x9 pyrex, whatever you like. Myself, I like the 9x9 glass pyrex. The cornbread comes out a little more moist with the glass baking pan. Experiment and see what you like.
Bake for 25 minutes and check it with a toothpick in the middle. When the toothpick comes out without any clumps of batter on it, pull it out. The trick is getting it baked right to that point to have a moist and done cornbread. Usually 25-30 min at my elevation in the Seattle area. The toothpick will have a sheen to it when you pull it out but it shouldn't have any uncooked yellow batter sticking to it.
Let cool for a few minutes and then brush a glaze of honey on top if you like. Some things to try/experiment with on this recipe are the additives such as corn, jalapeno, bacon, etc. Also the types of milk, buttermilk, heavy creme, half n half, regular milk. You can experiment with the ratio of honey to sugar. I've done all honey, all sugar. I like the half and half but see what you like.
* extra tip -- if you have leftover cornbread, a tasty snack is to slice it into pieces about 1" thick, spread butter on each side and grill in a cast iron pan. Grill until golden brown on each side. These corn bread bites are so evil. Your leftover cornbread will be gone in a flash!
Hope you enjoy this. Any other good corn bread tips out there?
Preheat oven to 400 degrees
You're going to make a dry mixture and a wet mixture
1) Mix dry ingredients together
1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/2 tsp salt
1 dash (about 1/2 tsp) chile powder (recommend chipotle)
sift this all together into your mixing bowl and set aside.
2) Mix wet ingredients together
2 eggs beaten
1 cup buttermilk (can also use plain milk or creme but I like buttermilk the best)
1/4 cup melted butter
1/4 cup sugar
1/4 cup honey
3) Once oven is preheated to 400 degrees, then add the wet ingredients to the dry in the mixing bowl. You don't want to do this before the oven is ready. The baking powder starts to react right away so you want to get it in the preheated oven. Don't let it sit around. Mix with a fork. Don't overdo it. Then put it in the oven. If you're adding jalapeno or other ingredients, do so last once everything is mixed and give a final few stirs with the fork. My way of adding jalapeno is to chop one whole jalapeno with seeds and stem removed. If you like spicier use 2 jalapenos. *important - if using all buttermilk in step 2 then add just a splash of regular milk here to thin the batter just slightly.
4) Pour mix into greased pan of choice. Grease with butter, non stick spray, whatever you like. Use whatever baking vessel suits your fancy, cast iron, 9x9 pyrex, whatever you like. Myself, I like the 9x9 glass pyrex. The cornbread comes out a little more moist with the glass baking pan. Experiment and see what you like.
Bake for 25 minutes and check it with a toothpick in the middle. When the toothpick comes out without any clumps of batter on it, pull it out. The trick is getting it baked right to that point to have a moist and done cornbread. Usually 25-30 min at my elevation in the Seattle area. The toothpick will have a sheen to it when you pull it out but it shouldn't have any uncooked yellow batter sticking to it.
Let cool for a few minutes and then brush a glaze of honey on top if you like. Some things to try/experiment with on this recipe are the additives such as corn, jalapeno, bacon, etc. Also the types of milk, buttermilk, heavy creme, half n half, regular milk. You can experiment with the ratio of honey to sugar. I've done all honey, all sugar. I like the half and half but see what you like.
* extra tip -- if you have leftover cornbread, a tasty snack is to slice it into pieces about 1" thick, spread butter on each side and grill in a cast iron pan. Grill until golden brown on each side. These corn bread bites are so evil. Your leftover cornbread will be gone in a flash!
Hope you enjoy this. Any other good corn bread tips out there?
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