Introduction:

A Southern American comfort food that is associated with make cornbread is golden, soft, slightly sweet in taste.Its a big problem how to make cornbread(every body think). Versatile and easy to prepare, with a bunch of possible applications to hearty dishes like chili, soups, and barbecues, this quick bread is made mainly from cornmeal. With a pat of butter or a drizzle of honey, it’s enjoyable warm, or on its own, its slightly crumbly but moist texture. It’s easy to make cornbread and it tastes so good that it has become a staple for any meal, everyday or on special occasions.

Ingredients for Make Cornbread:

• Cornmeal:

The No. 1 ingredient that makes cornbread(How To Make Cornbread). For smoother bread use medium or fine ground cornmeal or for a more rustic, crumbly texture, use coarsely ground cornmeal.

• All-Purpose Flour:

It balances out the cornmeal, to make the bread a bit soft rather than dry and crumbly. A 1:Typically one will use 1 cornmeal to 1 flour for a tender texture.

• Granulated Sugar:

It adds a hint of a sweetness to the bread. How much will be up to you—if you want less, for a prettier Southern style cornbread, use less, if you prefer more, (for a sweeter bread), use more.

• Baking Powder:

Helps the bread rise so that we end up with a fluffy light texture of bread.

• Salt:

It brings the other flavors to life, and doesn’t make the cornbread bland.

• Milk:

  

It gives the batter that moisture helping the ingredients blend. But, buttermilk will give a little bit of a tangy taste and richness.

• Egg:

  

Binds and helps to structure moistness of the bread.

• Butter:

  

It gives rich, butter, flavor and moisture to the bread. By using melted butter, you will have the melted butter smooth into the batter. Butter smells best, though you can substitute. All it involves is these few simple, pantry friendly ingredients come together to make a delicious tender, flavorful and easy cornbread. You can also have some fun and add ingredients like cheese, jalapeños, or blue corn kernel into your own recipe.

Instructions for Making Cornbread:

• Preheat the Oven:

Place your oven at 400°F (200°C). Butter or cake spray an 8×8 pan or cast iron skillet so that your dish does not stick.

• Mix the Dry Ingredients:

Put 1 cup cornmeal, 1 cup all-purpose flour, ¼ – ½ cup sugar (optional), 1 tablespoon baking powder, ½ teaspoon salt in large bowl. Distribute the ingredients evenly through blender, and then whisk together.

• Mix the Wet Ingredients:

Also in a separate bowl, mix 1 cup milk, 1 large egg and ¼ teaspoon melted butter until mixed.

• Combine the Ingredients:

Then pour wet into dry in a gradual fashion. Just combine gently. Don’t overmix – the batter will be a little lumpy and this will keep the loaf light as well as fluffy.

• Pour the Batter into the Pan:

Pour batter in your pan or skillet prepared for it. Baked evenly using a spatula if spread.

• Bake the Cornbread:

Bake the pan 20- 25 minute in preheated oven. Cornbread the top is golden brown, and a toothpick insert into center is clean, the cornbread is ready.

• Cool and Serve:

The corn bread will get cold in the pan, about 5-10 minutes. Either slice into squares or wedges and eat warm with butter, or use your favorite spread to eat cold. Have a nice homemade corn bread as a side to go with or enjoy it alone!

Preparation of Cornbread:

• Prepare Your Workspace:

Gather all the necessary ingredients: all-purpose flour, cornmeal, sugar, baking powder, salt, milk, egg and butter. Heat your oven to 400 degrees F (200 degrees C), grease that 8×8 inch baking pan or put cooking spray in that cast iron skillet.

• Combine Dry Ingredients:

Mix 1 cup cornmeal, 1 cup flour (all purpose), ¼ to ½ cup sugar (depending on how sweet you want it) 1 tbsp baking powder and ½ tsp salt together in a large mixing bowl. It makes sure it’s even distributed and not clumped.

• Mix Wet Ingredients:

Whisk 1 cup of milk, 1 large egg and ¼ cup melted butter in a separate bowl and make smooth. When combined, these two leave behind a uniform liquid liquid mixture that well combines with the dry ingredients.

• Make the Batter:

Mix together the wet with the dry ingredients until you slowly begin to add the wet to the dry part and mix it all with a spatula or wooden spoon. Mix until just combined. Don’t overmix the cornbread because by doing this it will come out light and fluffy. It should be of a slightly lumpy texture.

Prepare for Baking:

Bake until it is done. Take a spatula and spread it equally and smear the top.

• Bake:

Put the pan into the oven baked 20-25 minutes. To test for doneness, stick a toothpick into its center and if the cornbread comes out clean, it’s done.

• Cool and Serve:

Don’t slice the cornbread until it is cooled in the pan for 5 to 10 minutes. Potted Anne cooks have to be served warm by the mothers who taught them Anne. It goes well with butter and honey or as a side to your favorite items. With this easy prep cornbread is always moist and golden every time!

Tips for Best How To Make Cornbread:

More traditional southern style cornbread skip or cut back on the sugar. If you’d like your texture crumbly, go less with the flour and more with the cornmeal. Replace regular milk with buttermilk, add a pinch of baking soda to the batter and you’ll have a richer flavor. Chopped jalapeños, shredded cheese, or corn kernels can make your cornbread a little fun.

Conclusion:

Simple and versatile as a dish, cornbread will warm anyone’s belly. Its golden color, tender texture and a slightly sweet taste, make it a favorite side dish for soups, stews, barbecues or even as a snack on it’s own. Cornbread is an easy and popular recipe ideal for beginning and expert cooks alike — with easy-to-find ingredients and simple preparation. It’s a timeless classic for serving up with butter, without, or adding a little cheese or jalapeños. Either way, it’ll satisfy everyone at the table.