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Homemade Corn Bread Recipe
>> Wednesday, August 11, 2010
Corn was born and nurtured in America. The country's the world's largest producer of corn and uses the crop for several products. Cornbread is one of these and is very popular throughout the country. The natives of America had their own techniques to dry and grind corn to make cornmeal; the ingredient used to make cornbread.
Cornbread in the early days was called pone; it was made of just cornmeal, salt and water. Corn has an inherent ability to leaven; so there's no need to add yeast while baking corn bread.
Corn bread in the United States is classified as Northern or Southern depending on the way it's made. Northern states include sugar in the recipe while southern states don't use any sweetener. Southerners are proud of the cornbread they make. Chefs have favourite cornbread recipes they swear by.
Though cornbread is usually associated with celebrations such as Thanksgiving and July 4th, in the South, it's one of the staples of daily diet. Avid fans of authentic southern cornbread claim that good cornbread should be crumbly and crisp and not soft and bound together like cake.
It's easy to bake cornbread at home. Most supermarkets in the US sell cornmeal; you could even get self-rising cornmeal for this recipe. Here's my cornbread recipe that'll take you to the good old days of your grandmother's baked goodies.
You'll need -
* Butter - ½ cup
* White sugar - 2/3 cup
* Eggs - 2
* Baking soda - ½ tsp
* Cornmeal - 1 cup
* Buttermilk - 1 cup
* All purpose flour - 1 cup
* Salt - ½ tsp
How to proceed -
Preheat your oven to 375oF. Take an eight inch square pan and grease it. Take a large pan and melt butter in it. When it's done, take it off the fire and add sugar and stir.
Blend in eggs and keep stirring vigorously. Mix buttermilk and baking soda and add this to the batter. Next, add cornmeal, salt and flour and whisk till you can't see any lumps. Transfer this to the greased pan and bake for 30-40 mins. Test with a toothpick to see if it's done.
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Cornbread in the early days was called pone; it was made of just cornmeal, salt and water. Corn has an inherent ability to leaven; so there's no need to add yeast while baking corn bread.
Corn bread in the United States is classified as Northern or Southern depending on the way it's made. Northern states include sugar in the recipe while southern states don't use any sweetener. Southerners are proud of the cornbread they make. Chefs have favourite cornbread recipes they swear by.
Though cornbread is usually associated with celebrations such as Thanksgiving and July 4th, in the South, it's one of the staples of daily diet. Avid fans of authentic southern cornbread claim that good cornbread should be crumbly and crisp and not soft and bound together like cake.
It's easy to bake cornbread at home. Most supermarkets in the US sell cornmeal; you could even get self-rising cornmeal for this recipe. Here's my cornbread recipe that'll take you to the good old days of your grandmother's baked goodies.
You'll need -
* Butter - ½ cup
* White sugar - 2/3 cup
* Eggs - 2
* Baking soda - ½ tsp
* Cornmeal - 1 cup
* Buttermilk - 1 cup
* All purpose flour - 1 cup
* Salt - ½ tsp
How to proceed -
Preheat your oven to 375oF. Take an eight inch square pan and grease it. Take a large pan and melt butter in it. When it's done, take it off the fire and add sugar and stir.
Blend in eggs and keep stirring vigorously. Mix buttermilk and baking soda and add this to the batter. Next, add cornmeal, salt and flour and whisk till you can't see any lumps. Transfer this to the greased pan and bake for 30-40 mins. Test with a toothpick to see if it's done.
