Ingredients
In the US, cornbread recipes are often made in a cast-iron pan and cut out of a springform pan like a regular cake. Alternatively, a square baking or casserole dish is also suitable. Classic cornbread is moist and has a slight bite due to the cornmeal. In addition, the best thing is the bright yellow color.
By the way, Americans almost always understand quick bread as a cake made of cake batter with baking powder. And so this recipe is also made without yeast, similar to muffins, often with baking soda and buttermilk. The main ingredient, cornmeal, is now available in most (larger) supermarkets. I have not yet tested whether cornbread with polenta becomes just as good. Quick cornbread without yeast, sometimes sweet, sometimes saltier cornbread is incredibly quickly made and incredibly quickly eaten 😉 . Warm, it tastes best of all anyway.
How to make Cornbread
Preheat oven to 380°F/190°C. Grease a large ovenproof dish (8x12 in / 20x30 cm) or a large cast iron pan and dust with flour. Melt the butter and let it cool down to lukewarm.
Now, whisk the sugar with the eggs. Then stir in honey, melted butter, and lastly, the buttermilk. Mix the dry ingredients together well. Add to the wet ingredients and mix everything briefly but vigorously. Add a little more buttermilk if necessary if the dough is too firm. Pour the dough into the pan, smooth it out, and bake for 25-30 minutes. Not too long, so that the cornbread does not become dry. Brush with a little more melted butter if desired.
Top Tip
Whether it should be more of a sweet cornbread or spicier is a matter of taste. Many original recipes contain a lot of sugar and are, therefore, more of an American corncake. Fits my opinion, then, but somewhat less with chili and Co.
Recipe Card
Cornbread
Equipment
- 1 pan (8x12 in / 20x30 cm)
Ingredients
- 50 grams (4 ⅕ tablespoons) brown sugar
- 2 eggs, medium
- 1 tablespoon honey, liquid
- 100 grams (0.4 cups) butter
- 320 milliliters (1 ⅖ cups) buttermilk, coarse specification
- 180 grams (1.6 cups) corn flour
- 180 grams (1 ⅖ cups) all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 380°F/190°C. Grease a large ovenproof dish (8x12 in / 20x30 cm) or a large cast iron pan and dust with flour. Melt the butter and let it cool down to lukewarm.
- Whisk the sugar with the eggs. Then stir in honey, melted butter, and lastly, the buttermilk.
- Mix the dry ingredients together well. Add to the wet ingredients and mix everything briefly but vigorously. Add a little more buttermilk if necessary if the dough is too firm.
- Pour the dough into the pan, smooth it out, and bake for 25-30 minutes. Not too long, so that the cornbread does not become dry. Brush with a little more melted butter if desired.
Notes
- Cornbread is served in America as a side dish to savory dishes like stews or chili. It can also be eaten as a mixture of sponge cake and sweet bread with butter, honey, or jam.
- In the USA, sugar amounts up to 120g are often used. If you want to have an American corn cake, take a little more sugar than the 50 grams I used; as a side dish to hearty food, for example, 30 grams is also enough, and a little more salt.
- The bread should be slightly sweet in any case.
- Cornbread tastes lukewarm but can also be frozen in pieces and then reheated briefly (for example, in the microwave).
Ingredient substitutions
Variations
Bottom line: if you prefer a cake-like result, use more brown sugar; if you're looking for a topping for savory dishes, just use less 😉 . Have you now craved American recipes like this one? Then look at my banana bread, brownies, donuts, pancakes, or NY cheesecake for inspiration!
Comments
No Comments