Cornbread

About this Recipe

Cornbread has been a beloved homemade bread recipe for centuries, and now you can learn how to make cornbread right in your own kitchen. That way you can enjoy it right fresh from the oven with a bit of butter melted on it. Cornbread has its roots in Southern United States cuisine, but before it became popular to the rest of the country and the world, Indigenous tribes had been making cornbread for thousands of years. They were the ones who taught the European settlers how to make it. The Indigenous around the world, especially in the Southern United States and Mexico, have been using ground corn in recipes like cornbread and tortillas. Corn has always been a major staple for them because of how well it grows, even in draught and dryer places. Corn has always been revered as a sacred plant, and they used all parts of it not only to make food but also to create home items and clothing. The other parts of the corn ear beside the kernels like the corn silk, husk, and the cob can all be used to make items. You can even find these items at craft fairs and made by artisans.

Grandmother's Tips:

1. To make the cornbread recipe light and fluffy you'll also add all purpose flour in as well as the baking powder which acts as a leavening agent.

2. To make your cornbread gluten-free, you can experiment with trying some one-to-one gluten-free flour mixtures. The recipe may not turn out exactly as the regular one will, but hopefully with the right gluten-free flour, it will. No gluten generally means no-rise so be sure to figure out how to compensate for this when attempting changes to baked recipes.

3. Cornbread can also be made into mini cornbread muffins which are so nice to serve alongside a chili or stew. Cornbread is best served warm, so try and get a couple of pieces right from the oven. You can also warm some up in your microwave or oven to


Ingredients

(Print)

Makes: 9x13 inch pan cut into 18 servings

2 cups cornmeal

2 cups all purpose flour

2 Tablespoons baking powder

1 teaspoon salt

2 Tablespoons granulated sugar

2 eggs

2 cups milk

1/2 cup butter, at room temperature

Directions

1. Preheat oven to 425 degrees F.

2. Grease a 9x13 inch baking dish with butter.

3. Stir the dry ingredients, the cornmeal, flour, baking powder and sugar together in a large mixing bowl.

4. Break the eggs into their own bowl then add to the milk and stir together.

5. Add the milk, eggs and butter to the dry ingredients and use and electric mixer to beat together until combined.

6. Pour the batter into the prepared baking dish and place into the preheated oven on the middle rack.

7. Bake for 20-25 minutes. Test with a toothpick for doneness in the center of the cornbread. The toothpick comes out clean when the cornbread is ready.

8. Remove and place onto a cooling rack.

9. Serve warm with butter or cold.

ENJOY!

Return to this Cornbread recipe or check out more recipes at Grandmother's Kitchen

The corn kernels themselves can also be used and eaten in a variety of different ways. They can be eaten right from the corn cob, or sliced off of the cob to be eaten or ground into cornmeal. That's what is used in cornbread, and it's made by drying the corn kernels out and then grinding them into a fine flour.

You'll also find that cornmeal has different grades and coarseness, from coarse, to medium or fine ground. It's usually a light yellow color or even white depending on the type of corn used to make the cornmeal. Cornmeal is one of the main ingredients in this homemade bread recipe, but for cornbread recipes, you'll usually use medium ground cornmeal.

The authentic southern cornbread recipes will usually leave the sugar out of the bread ingredients, but this recipes calls for the cornbread to be a little sweet, so we have sugar in our quick and easy cornbread recipe. It brings out the natural flavors and natural sweetness of the corn and makes the bread a nice treat. If you want to try the unsweetened version, just leave the sugar out.

This cornbread would be perfect with a nice fresh salad, a soup or stew or any meal. It's also great for breakfast with some butter or some jam or as a snack during the day because it's nice and hearty. You can also make some fancy cornbread by adding in different ingredients like full corn niblets, cheese or jalapeno peppers, but sometimes it's just best to leave it simple and enjoy the already delicious classic recipe.

As you're making this recipe, to embrace mindfulness around cooking and baking, it's always fun to imagine the generations of Grandmothers and Grandfathers from around the world who made cornbread for centuries before us and to thank them for their incredible recipes. This practice brings meaning and gratitude to our food which makes us appreciate what we have and where it came from.



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