Corn Bread
Corn Bread

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, corn bread. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up.

Corn Bread is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Corn Bread is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook corn bread using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Corn Bread:
  1. Make ready 200 grams Homemade hotcake mix (recipe D:180153)
  2. Make ready 100 grams Corn meal
  3. Prepare 2 Eggs
  4. Take 150 ml Milk
  5. Take 2 tbsp Vegetable oil

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge). All purpose flour: All purpose flour will allow the bread to rise a bit and give it the spongy, caky consistency of bread.

Steps to make Corn Bread:
  1. Preheat the oven to 180°C. Place the cake mould on a baking sheet.
  2. Break the eggs into a bowl and beat them. Add the milk and mix well.
  3. Add the hotcake mix and corn meal to step ② and mix it together rougly with a spatula. Add the vegetable oil and mix lightly so as not to make the batter overly sticky.
  4. Pour the batter in the cake pan and bake it for 25-30 minutes.

Yellow cornmeal: A must for cornbread! It give the bread its beautiful golden-brown color and the grainy, delicious consistency. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal. Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture.

So that’s going to wrap it up for this exceptional food corn bread recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!