#cornbreadrecipe #thanksgivingrecipes #thanksgivingrecipe

Ingredients:
1 cup all-purpose flour,
1½ cups cornmeal (better fine. You can use any cornmeal, but yellow corn has stronger corn taste, smell and color)
3 teaspoons baking powder
100-150g (1 – 1½sticks) melted butter
1½ cups buttermilk
2 eggs
1/4 cup sugar (optional)
1/3 tsp – 1 tsp salt (optional)
Of course, you can just mix everything together and bake. Or you can mix the dry and liquid ingredients separately and then mix them together (this prevents baking powder from reacting too quickly when mixed with buttermilk.) But if you add sugar to the dry ingredients, you may notice sugar grains in the ready bread (especially if you use brown sugar with very firm lumps sometimes. However, brown sugar gives an extra caramel flavor.) So, I mix all the dry ingredients, but I dissolve sugar in melted butter. I use butter because it gives the bread a wonderful creamy taste. In addition, many vegetable oils become harmful when cooked at high temperatures.
If you like sweet bread, you can double the amount of sugar (I took here 1/4 cup). Of course, you can bake bread without sugar at all. You can also add salt: 1-2 teaspoons if you are not going to add sugar and 1/3 teaspoon if you add sugar (this will give the bread a more interesting rich taste. But I don’t add salt to this bread, since we all eat too much salt, which is in abundance in many store-bought foods.)
To the butter and sugar, I add eggs and buttermilk (interestingly: the taste of the ready bread will be very different if you use store-bought buttermilk/ fresh homemade/ made from dry powder.) Then I combine the liquid mixture with the dry mixture and pour it into a greased pan, then place the pan in the preheated oven. It’s best to bake (any)bread in an enamel cast iron pan, but I don’t have one right now. It’s still okay, we can use any pan! Glass or ceramic are fine too. Many people (especially those who like VERY dark crust) recommend baking cornbread at 420-450F, but if you bake in a glass/ceramic pan, I don’t recommend preheating your oven above 350F. You’ll see: the bread will be baked perfectly at this temperature (and definitely won’t burn), plus these more delicate pans won’t suffer from the intense heat. All ovens are different, so after 30 minutes periodically check the readiness in the center with a toothpick: if it remains moist but without traces of batter, the bread is ready (it will continue to “reach” readiness while it cools in the pan for 10-15 minutes.) Of course, you can dump the hot bread out onto a plate right away, but it will be less fluffy that way. Enjoy!
What's your favorite cornbread recipe?

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