I’ve tinkered around with the Perfect Cornbread, to make what I now refer to as, The Most Perfect Cornbread. I think cornbread tastes so much lighter, and moist, when made with buttermilk. The whole texture changes. There is debate, if sugar should be added to cornbread. I can go zero sugar, but I opted to add 1 teaspoon. It’s not noticeable, but it’s enough to balance the cornmeal.
THE MOST PERFECT CORNBREAD
INGREDIENTS:
1 Cup Cornmeal
1 Cup flour
4 Teaspoons baking power
1 Teaspoon sugar
3/4 Teaspoon salt
1 Cup buttermilk
2 Eggs
1/4 Cup shortening
DIRECTIONS:
Heat oven to 425. Grease an 8" cast iron skillet. Set aside. In a large mixing bowl, whisk dry ingredients. Stir in buttermilk, eggs, and shortening, to combine. Transfer mixture to greased skillet. Bake for 20 - 25 minutes; until golden brown.
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