I was never ever a fan of cornbread till this recipe. After tons of recipe testing, I located the best ratio of substances for soft, moist, and buttery cornbread with crisp-crunchy edges. I assure this is the very best cornbread recipe you’ll try!
If I’m currently being trustworthy, I’ve by no means been a enormous fan of cornbread. However, my husband and I went out to lunch the other day and I was quickly converted. I had the very best cornbread EVER. We’re speaking thick slices of buttery yellow cornbread with sweet honey served on the side. From the scrumptious corn flavor to the moist texture and crunchy crust, this was a recipe I had to recreate at residence.
Cornbread was by no means my issue Until NOW.
Cornbread is like coconut macaroons. Random comparison, but I promise it’s accurate. Each classics are really easy, but their good results depends on the ratio of elements. When done incorrect, cornbread (and macaroons!) is dry, crumbly, and flavorless. But when done proper, this comfort food staple is rich, tender, moist, flavorful, and very buttery.
I employed my mom’s cornbread recipe as a starting up point. I played all around with butter vs oil, typical milk vs buttermilk, and the ratio of flour to cornmeal. Here’s what I realized:
A whole lot of readers inquire about cornmeal. What is cornmeal? Is cornmeal the exact same as cornstarch? What about polenta? It can surely be perplexing. Cornmeal is dried and ground corn. It’s found in the baking aisle of grocery shops. If you’re curious, here’s what I found. You discover the differences in between many corn merchandise such as cornmeal, polenta, and cornstarch.
Allow us count the techniques!
After 1 taste, you’ll wonder why you don’t make homemade cornbread a lot more often. And consider it in a cast iron skillet! My skillet cornbread is a forever favorite recipe too.
And here’s my cornbread muffin recipe. I enjoy adding jalapeo for heat!