Cornbread is a traditional Southern American staple that has been enjoyed for generations. It is a type of bread made with cornmeal and can be served as a side dish or as a standalone meal. The origins of cornbread can be traced back to the Native American tribes who first began cultivating corn as a staple crop.
For this recipe, you will need the following kitchen equipment:
A 9-inch cast-iron skillet (Amazon link: https://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet/dp/B00006JSUA)
Measuring cups and spoons
1 cup yellow cornmeal (Amazon link: https://www.amazon.com/Albers-Yellow-Cornmeal-25-lb/dp/B07NYTSGZ2)
1 cup all-purpose flour (Amazon link: https://www.amazon.com/Gold-Medal-Unbleached-All-Purpose-Flour/dp/B00OZEBTSI)
1 tablespoon baking powder (Amazon link: https://www.amazon.com/Clabber-Girl-Baking-Powder-Can/dp/B07S5S5B5R)
1/2 teaspoon baking soda (Amazon link: https://www.amazon.com/Arm-Hammer-Sodium-Bicarbonate/dp/B00HS25FGM)
1/2 teaspoon salt
1 cup buttermilk (Amazon link: https://www.amazon.com/Bulgarian-Buttermilk-Starter-Culture-Supplies/dp/B08R6RN8W1)
1/2 cup milk (can substitute with plant-based milk for dairy-free option)
1/4 cup honey (Amazon link: https://www.amazon.com/Desert-Creek-Honey-Pure-Natural/dp/B00KQ1W0U6)
1/4 cup melted butter (can substitute with plant-based butter for dairy-free option)
1 large egg
1/2 cup canned corn, drained
Optional: 1 jalapeno pepper, seeded and diced (if you want a spicy cornbread)
Preheat the oven to 400°F (200°C). Place the cast-iron skillet in the oven to heat up while you make the batter.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the buttermilk, milk, honey, melted butter, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the canned corn and diced jalapeno (if using).
Carefully remove the hot skillet from the oven using oven mitts. Pour the batter into the skillet and smooth out the top.
Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for a few minutes before slicing and serving.
Nutrition information per serving (based on 8 servings): Calories: 268 Total Fat: 9g Saturated Fat: 5g Cholesterol: 48mg Sodium: 464mg Total Carbohydrates: 42g Dietary Fiber: 2g Sugar: 13g Protein: 6g
Allergy concerns: This recipe contains wheat, milk, and egg. To make it dairy-free, you can substitute the milk and butter with plant-based alternatives.
Spicy level: You can adjust the spiciness of the cornbread by adding more or less jalapeno peppers or by omitting them altogether.
Healthy alternatives: To make this cornbread recipe healthier, you can make the following substitutions:
Substitute half of the all-purpose flour with whole wheat flour to increase the fiber content.
Use a natural sweetener such as maple syrup or agave nectar instead of honey.
Use a plant-based butter alternative or substitute the butter with unsweetened applesauce to reduce the saturated fat content.
Amazon links for the ingredients and equipment have been provided in the previous paragraphs. Enjoy your homemade cornbread as a side dish with your favorite meal or as a delicious snack.