Classic Cornbread

Votes: 10

Time: 40 min.
Complexity: easily
Servings: 8 – 10

Cornbread is a traditional American baked good. Native Americans used cornmeal to bake flatbreads for centuries. Arriving European settlers refined these ancient recipes, attempting to create a cornbread similar to the bread they baked in their homeland. However, the traditions of making this bread differ between the northern and southern states. In the south, cornbread is made exclusively from cornmeal and steamed, resulting in a bread more like pudding. In the north, wheat flour and sugar are added to the dough, making it more of a cake than bread in the traditional sense.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup vegetable oil, plus a little more for greasing the pan
1 cup coarse cornmeal
1 cup premium wheat flour
2/3 cup sugar
3.5 tsp baking powder
0.5 tsp salt
1 large egg
1 cup of sour milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, premium flour, eggs, sour milk, cornbread

Cooking the dish according to the recipe:

Preheat oven to 205°C and grease a 22x32cm baking pan with vegetable oil.
In a large bowl, combine cornmeal, wheat flour, sugar, baking powder and salt.

In another bowl, whisk together the egg, vegetable oil, and sour milk, then pour into the dry mixture with a silicone spatula. Mix thoroughly.

Pour the batter into the prepared pan and bake for 10–12 minutes. Check for doneness with a toothpick. If it comes out clean, the loaf is baked through.
Transfer the bread to a wire rack and let it cool for 15 minutes. Then slice and serve.

Recipe cornbread.

Categories:

recipe / Side dishes / Bakery / Homemade bread / / American cuisine

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