Classic sweet light corn bread made from corn flour, with a touch of honey, perfect for a meal. Easy preparation and it will be finished quickly! Follow recipe.
Ingredients: cup 230 ml, simple, total time: 60 min.
1/2 cup unsalted butter/ melted and cooled slightly
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup brown sugar (or white granulated sugar)
1 teaspoon baking powder (optional: yields a fluffier cornbread)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk shake before measuring
1/4 cup honey
2 large eggs
Preparation:
Preheat the oven to 200 °C | 400 F and position a rack in the middle.
Lightly grease a 9-inch/ 22 cm, cast iron skillet or 9-inch/ 22 cm, square baking dish with butter and place skillet / dish into the oven to heat up. Alternatively, for cast iron skillets: (Heat 1/2 cup of non-melted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt. Make a well in the center and add the buttermilk, honey, and eggs.
Mix together well to combine, then add in the slightly cooled melted butter.
Mix again until 'just' combined (don't over mix). Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
Bake until the cornbread begins to brown on top, and a toothpick inserted in the center comes out clean (about 20–23 minutes).
Allow to cool for about 10 minutes before slicing and serving. Enjoy in bites!
NOTE: If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.
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