Cornbread. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side With this cornbread recipe, we experimented both with all cornmeal, and with just three-quarters. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. The recipe balances out the two favorite Southern side dishes, resulting in a dish that's neither too heavy nor too.

Serve it as a side dish. This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until they reach a fine consistency. This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. You can have Cornbread using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cornbread

1. It's 1 1/4 cups of fine or med grind corn meal (or more, just subtract from flour below).
2. Prepare 1 1/2 cups of sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF).
3. Prepare 1/4 cup of lard (veg oil works in a pinch).
4. It's 5 tbsp of butter (cubed).
5. Prepare 1 cup of AP flour (use GF or masa harina for GF).
6. You need 2 tbsp of sugar.
7. It's 1/4 cup of honey (if you like it with a touch of sweetness).
8. It's 1 tsp of ea baking powder and soda.
9. Prepare 3/4 tsp of salt.
10. Prepare 2 of eggs.

Do you prefer your cornbread dense and crumbly, or light and fluffy as a cloud? Food Network has a cornbread recipe for everyone. This vegan gluten-free cornbread is the perfect side dish for any chili or stew. It's slightly sweet, soft, and This vegan and gluten-free cornbread has the perfect ratio of cornmeal to flour.

Cornbread instructions

1. Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently..
2. Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through..
3. Heat oven to 450. Wipe out your skillet and add your lard, place in hot oven about 10 minutes or until lard is melted and shimmering hot..
4. Carefully remove hot pan from oven and add cubed butter, swirling to combine and coat sides of skillet. Add all but about one tablespoon of oil mix into cornmeal mush, and place pan back in oven to stay hot (to get a good bottom crust)..
5. Sift together the flour, sugar, leaveners, and salt, then whisk into your wet mix. Lastly add your two eggs and honey (if using). If the mixture seems a bit stiff add some extra milk, it should be able to pour out of the bowl but with the assistance of a spatula. Using the masa harina will need some extra liquid..
6. Pour batter into hot skillet, and smooth the top. Bake for 12-15 minutes in the top half of the oven to avoid burning the bottom, and rotate once halfway through. It is done when it has browned a bit and cracking on top. Cool completely in skillet and serve from skillet, or turn out onto rack after 15 minutes. In drier climate keeping it in the skillet helps it to not dry out, however in more humid climates turning out may help keep the crust on the bottom crisp..

Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for. There are few things more enjoyable than biting into a warm piece of cornbread. Baked Cornbread: Cornbread is a staple bread in South and Southwest cuisine. This cornbread recipe uses the muffin mixing method (whisk together dry ingredients in one bowl, wet in the other, then fold the wet into dry) plus some smart prep shortcuts to help it come together quickly.