• roxstarbakes

recipe: corn bread

Post: August 8, 2021


During this live bake I wanted to share a very quick cornbread recipe. This quick bread is light, crumbly and just the right amount of sweetness. This is hearty but not heavy; great as a snack or as a side! I'm making it to enjoy with my birthday mac and cheese. THIS cornbread is the perfect balance between a northern and southern corn bread that is tender and moist. Fun fact: cornbread is a 'native' American dish. #cornbread #quickbread #baking


For more live baking, join me every Thursday at 5:05 PM PST for more dessert baking or decorating.


Click here for the full video step by step: https://youtu.be/LycScT6KHrQ


Special equipment/ingredients:

· 8x8 baking pan, a dozen muffins, loaves or one cast iron

· stoneground corn flour

  • Want to make mini loaves? Use three 3 1/4" x 5 3/4" x 2 1/4" mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 28 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

  • Want to make cast iron cornbread? If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Bake in preheated 375°F oven for 20-24 minutes. Check at about 15 minutes.


Ingredients:

Dry

· 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour

· 1 cup (156g) stoneground cornmeal flour

· 1/4 cup (50g) sugar

· 2 teaspoons baking powder

· 1/4 teaspoon baking soda

· 1/2 to 3/4 teaspoon salt, to taste


Wet

· 1 1/4 cups (283g) lukewarm milk

· 4 tablespoons (57g) unsalted butter, melted, cooled

· 1/4 cup (50g) vegetable oil

· 1 large egg

Instructions: https://youtu.be/LycScT6KHrQ


Most asked questions:

· How can I enjoy my cornbread? I love it paired with barbecue, chili and mac and cheese. A less obvious way to enjoy this is as croutons or as stuffing.

· Can this be made gluten free? Yes! I've tried this with King Arthur Flour gluten free flour and it was good. Omit 1/4 cup of the GF flour and add 1/2 teaspoon of xanthum gum.

· Can this be made dairy free? Yes! I've tried it with an unsalted dairy free butter and it worked the same.

· Can this be made vegan? I'm sure it can be, but I haven't tried this

· Can you freeze it? Sure! Wrap it tightly with plastic wrap, then pop into a freezer bag. Thaw on the counter. You can warm it in the oven or give it about 15 seconds in the microwave. Keeps well frozen for up to three months.

· How long does it last? Leftovers can be kept out at room temperature in an air tight container for a few days but a week in the fridge. And three months frozen.

· What is the most common mistake when making this? Probably the most common mistake with all baking is adding too much flour so measure carefully.

· How long should I re-warm it? About 15 seconds in the microwave.

· Can I add other flavors?

· Can this be prepped/ make ahead? I haven't tried this but when I do I'll make notes here!


Tip:

Buttermilk: This lends a nice tang, delicate crumb, and a bit of lift to your cornbread. If you don’t have any on hand it’s so easy to whip up a substitute; just add 1 tsp vinegar and let sit for 10 minutes. Swap for the milk.


Final thoughts:

· It domes towards the center

· THIS cornbread is the perfect balance between a northern and southern corn bread that is tender and moist.

· It's tender and moist, with pleasing corn flavor. You could substitute the sugar with honey and it works great too!

· My cake is easy to unmold because of the parchment trick I showed you earlier

· texture: light, silky, not dry but firm enough to de-mold

· It's "just right," as far as the amount of sugar. Just the right amount of sweetness.


Cornbread quickbread success!!


Rox

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