- 1.25 cups of yellow, white or blue Cornmeal
- 1 cup All-purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Milk
- 1.2 Eggs
- 1/2 teaspoon Salt
- 1/4 cup Margarine1/2 stick - melted
- 1/2 cup Sugar
- Instead of Margarine, use Butter
Begin with the oven and greasing the pan
Heat the oven to 400º. Grease the bottom and side of the pan with the shortening.
Prepare the Batter
Beat the milk, margarine, and egg in a large bowl with a fork or wire whisk until well mixed. Stir in the cornmeal, flour, sugar, baking powder, and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into the greased pan.
Bake the Cornbread
Insert a toothpick in the center of the batter and bake 20 to 25 minutes or until golden brown. If cornbread is not fully baked, a toothpick inserted in the center will have uncooked batter clinging to it. Serving warm cornbread is recommended.
On one hand, the Cornbread is exceptional due to the good taste, and on the other hand, it’s a simple recipe due to the quick-cooking and few ingredients needed. I follow this recipe during Christmass or Easter, but the cornbread can be prepared anytime, for any occasion.
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Cornbread is a bread that can be prepared quickly, typical of American cuisine. It looks a lot like Moldovan Alivanca. If most Americans prefer this cornbread with barbecue, chilies, soups, vegetables, I really like to eat it with fish and peppers. Last days I made grilled fish and took the opportunity to make this delicious and fast bread.
Cornbread is versatile! Even Italy and Romania has its own form of cornbread! The wonderfully versatile Italian Polenta – a savory mush made from cornmeal – is sometimes fried or baked in a way that resembles cornbread. Also, the Romanian Alivanca from Moldova is almost like the American Cornbread!
Did you know the color of cornbread changes based on the type of corn from which it’s ground? This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until they reach a fine consistency.
Yes! For those of you that love a great crust, a cast iron skillet is the way to go. Grease the skillet and follow the exact same instructions as below. A skillet cornbread recipe is the same as this one – super versatile! You can use an 8-inch cast iron skillet, 9 inch cast iron skillet, or a 10 inch, depending on how thick you want your cornbread.
Essential Equipment: 8-inch square pan or 9 × 1 1/2-inch round pan.
To do ahead, measure the cornmeal, flour, sugar, baking powder, and salt into a plastic bag or a bowl ahead of time; seal or cover. Then finishing the cornbread at the last minute, so it can be served warm.
If using margarine, purchase regular margarine or a spread that contains at least 65 percent vegetable oil (in a stick form). Spreads with less fat do not work well for cakes, cookies, and other baked desserts.
Grease just the bottoms of 12 regular-size muffin cups with shortening, or line each cup with a paper baking cup. Fill each cup about 3/4 full with batter. It’s as simple as the recipe shown below, but you’ll have corn muffins instead of cornbread. Don’t be scared to try this variation also!
Cornbread is not consumed only as a dessert, it can replace the wheat bread and is delicious when used as an aperitif. Make sure you have the right list to make this exceptional cornbread recipe: Shortening to grease pan, cornmeal (yellow, white or blue), all-purpose flour, baking powder, milk, stick margarine or butter (1/2 stick – melted), one egg, sugar and salt. Simple ingredients as I said. The best dishes to eat with are:
- Buttered Vegetables. I am always on the veggies side – they are not only delicious when cooked properly but also super healthy!
- Roast Chicken or Pork
- Ice Cream
- Butter and Jam
To freeze the cornbread, wrap it tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. For the best quality, keep the cornbread constantly frozen at 0°F, and will can be kept frozen indefinitely.
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