If there is something that actually arouses us is the simple and homemade food. Hotels, restaurants serve good meals but those meals are not suppose to give competition to any homemade dish. Now we are going to discuss about the recipe of perfect homemade corn bread.
You need to make sure that the quality of the cornmeal you are using is genuine or not because cornmeal is the main ingredient to make a cornbread. If you compromise in the quality of your cornmeal than you unfortunately will have to compromise with your cornbread . Also the flour is needed to combine it with the cornmeal to add a harsh and some crumblier texture on the corn bread which most of the people prefer in corn bread. Raising Agents are required in order to make it a bit dense, baking soda will work here as it is a good raising agent and it will also make corn bread a bit firm. Baking soda is a common raising agent you can find in your kitchen.
For batter you need some eggs and buttermilk also, and do not use too much of batter if you do not want to make your corn bread moist. Corn has its sweetness but fresh corns are hard to come by as they have first to be transported into the market and then you will have to go to the market and then you have to make a purchase and all these things take time and you won’t get actually fresh corn meal. But it doesn’t make it rotten. It is stored perfectly so it won’t lose its quality. So a little bit of brown sugar will enhance its taste. And all of the ingredients are worthless if you don’t bake the recipe well, so do not forget to bake well.
- Cornmeal – 200g
- Buttermilk – 240ml
- Butter – 2 tablespoons
- Light Brown Sugar – 2 tablespoons
- Salt – 1 tablespoon
- Baking Powder – 1 tablespoon
- Baking Soda – ¼ tablespoon
- Eggs – 2
How to Make:
In a frying pan toast the cornmeal until it spreads a sweet smell. Now take half of the cornmeal and combine it with buttermilk. Now you don’t have to do anything as you need to leave this combination overnight so that the toasted cornmeal soaks the buttermilk properly.
Now you need to heat the oven at 220c and on the other side you need a frying pan on which you can heat the butter. Heat it until it becomes brown.
Now take the cornmeal you left overnight for soaking the buttermilk and mix it with the rest of the ingredients and stir them properly until they combine perfectly.
Now pour the mixture into the batter and before transferring into the oven make sure it sizzles on the pan, you need to bake it until it becomes brown and check whether is it soft or not.
Your cornbread is ready to serve.