I’m Going To Show You How To Make The Ultimate Cornbread Recipe.
- All-Purpose Flour
- Some Yellow Cornmeal
- Whole Milk
- Unsalted Butter
- Baking Powder
- Baking Soda
- Flour Cornmeal
You need some all-purpose flour, some yellow cornmeal, buttermilk, whole milk, eggs plain old sugar, unsalted butter that’s been melted some baking powder salt, baking soda and some vegetable shortening now you can make this cornbread in a you say nine by nine square baking dish you can make it in a nine-inch sort of round cake pan you can make this in little muffin in like the muffin tin to have cornbread muffins but I think the absolute best way to make cornbread is in a cast-iron skillet I love the way it comes out in a cast-iron skillet and to me there’s just like there’s no there’s no substituting it I mean it’s just it is what it is it gets it just really crispy and delicious and what I’ve got here is this is like a nine and a half inch cast-iron skillet that I’m preheating here on the stove on medium high heat.
I’m gonna let that preheat until it gets really nice and hot and you also want to make sure your oven is preheated to 375 so but that’s happening let’s get going to making the actual batter in this big bowl.I’m going to add in my flour cornmeal sugar and I know it sounds odd but if you ever made corn cornbread before it’s gotta have some sugar in it have been making cornbread for a long time and it is taking me what a bit of time to get like sort of all the measurements perfected because it’s something that you just have to constantly keep trying until you get it to your sort of desired you know texture and sweetness and all that so if this is a little too sweet for you next time use a little less sugar it’s that simple so that’s it so get that set that aside you’ve got all of your dry ingredients there in this big bowl or this is actually a jug.
I’m going to put in some buttermilk which I made myself which is whole milk and vinegar regular whole milk eggs unsalted butter that’s been melted I’m just gonna give this a head start before.I add it to the dry ingredients now.I’m just going to pour the wet into the dry.I’m gonna switch to my little mixer here and just mix it until everything is really nice to combine but just mix it long enough for the batter to be you know pull together but don’t over mix it awesome okay now.you’re going to need vegetable shortening this is vegetable shortening this is not lard and this is crucial to get those sort of crispy bottom and all-around bits that I think is just like the best part of core bread but hey what do I know so this is going to go into my really hot cast-iron skillet and you just need to make sure this is all nice and melted once that’s all melted pour your batter right in and I know it looks like there’s a lot of vegetable shortening there.
I mean there’s only a quarter of a cup but still let me delicious okay now this bad boy is going to go into your oven has been preheating to 375 for about 20 to 25 minutes or until it’s golden brown and I will show you what it looks like once it’s done and cooled just a little bit just enough to handle my cornbread baked for about 25 minutes and I’ve had a cool quite a bit because that cast-iron skillet was extremely extremely hot and I didn’t want to mess with it until it was cool enough for me to handle and feel comfortable around my cornbread is just like it’s perfection.I mean look how puffy and beautifully golden brown it is.
I’m just gonna have to cut a slice out right now for myself oh so yummy and I’m going to serve some tonight and then I’m going to save some to make some cornbread stuffing which is so delicious yet so ridiculously easy which I can’t wait to share the recipe with you bread.