I have been searching and tweaking cornbread recipes trying to get something even close to a cornbread I had at Randy’s BBQ. It was sweeter, moister and more-cake like than the typical dry, crumbly cornbread I grew up with. I didn’t even have to tweak your recipe as it was fabulous...
Ree’s seasonally on-point Cornbread Dressing with Pancetta, Apples, and Mushrooms marries tart-sweet Granny Smith apples with mushrooms, pancetta and buttery cubes of cornbread. For an extra dose of corn flavor, Michael pulls in fresh corn kernels for his corn-and-ham-studded Cornbread Stuffing...
I especially like cornbread warm, fresh out of the oven. It’s a little bit of heaven. For leftovers, I warm them slightly in the microwave. I enjoy them for breakfast with a little butter or honey – sometimes even strawberry jam Cornmeal is sold in various textures and colors, white,...
Alternating the ingredients with the dry ingredients and milk is important in achieving a smooth batter that you don’t have to over-mix. If you added all the buttermilk at once it could cause the batter to separate, instead of a smooth batter. Adding all the dry ingredients can result in...
This cornbread recipe is similar to the southern American classic with the addition of semolina flour. It can also be used to make muffins. I Preheat an oven to 400*f. Butter an 8×8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish. To me this is the...