The Ultimate Guide to Cornbread: From Classic to Skillet

Cornbread, a staple in Southern cuisine, is a versatile and comforting side dish that can be enjoyed with a variety of meals. Whether you prefer it classic and simple or with a twist, this guide provides everything you need to know to bake the perfect cornbread.

Classic Cornbread: Easy and Delicious

This recipe from My Gourmet Connection is a foolproof way to make basic cornbread that can be easily modified to your liking.

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 3-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg

Instructions:

1. Preheat the oven to 375°F and grease an 8-inch square cake pan.
2. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, oil, and egg.
4. Add the wet ingredients to the dry ingredients and mix just until moistened.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until light golden brown.
6. Let cool in the pan before cutting into squares.

Tips:

• For a sweeter cornbread, increase the sugar to 1/3 cup.
• For a more crumbly texture, use 3/4 cup cornmeal and 1-1/4 cups flour.
• Add mix-ins like roasted jalapenos, corn kernels, shredded cheese, bacon, or sautéed onion for extra flavor.

Skillet Cornbread: Crispy Edges and Moist Interior

This recipe from Meals by Molly uses a cast-iron skillet to create a cornbread with a crispy exterior and a soft, moist interior.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup honey
• 1 large egg
• 1 cup whole milk

Instructions:

1. Preheat the oven to 400°F.
2. Melt the butter in a 10-inch cast-iron skillet.
3. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
4. In a separate bowl, whisk together the melted butter, honey, egg, and milk.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the cast-iron skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Tips:

• For a richer flavor, use buttermilk instead of whole milk.
• Add a pinch of cayenne pepper for a subtle kick.
• Serve warm with butter and honey for a classic pairing.

Frequently Asked Questions:

What is the ratio of cornmeal to flour in cornbread?

The ratio of cornmeal to flour in cornbread can vary depending on your preference. A 1:1 ratio, as used in both recipes above, is a good starting point. For a more crumbly texture, use more cornmeal than flour. For a denser texture, use more flour than cornmeal.

What is the best way to store cornbread?

Cornbread can be stored at room temperature for up to 3 days. For longer storage, wrap it tightly and store it in the freezer for up to 2 months.

How do I reheat cornbread?

To reheat cornbread, wrap it in foil and place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.

What are some other ways to use cornbread?

Cornbread can be used in a variety of ways, such as:

• Crumbled and added to stuffing
• Topped with chili or stew
• Made into cornbread pudding
• Used as a base for cornbread pizzas

Whether you prefer classic or skillet cornbread, these recipes provide a delicious and easy way to enjoy this Southern staple. With a few simple ingredients and a little bit of time, you can bake the perfect cornbread to complement any meal.