dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
My Epicawesometastic Cornbread:
Software:
3/4+ cup cornmeal
3/4 all-purpose flour
1/2 tsp kosher salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1/4+ cup honey
1 cup buttermilk (shake before measuring)
4 tbsp butter
Hardware:
Whisk
Large bowl, medium bowl, and small bowl
8 x 8 or 9 x 9 pan (lightly butter the pan, I found using a small amount of the melted butter left over from step 1 works the best)
Oven at 425 F
Directions:
1. Melt the butter in the microwave.
---It works best when you cut it into smaller portions, microwave on high for about 10 seconds, stir together a bit, microwave for another 10 seconds, and repeat until melted. In the end you want butter that's melted but isn't hot.
---I ended up melting it and stirring with a fork to make sure it's fully mixed and no chunks were present. I then set it in the fridge for a couple of minutes. If it starts to solidify, I pop it in the microwave for about 5 seconds at a time and stirring until it's the right consistency.
---Oddly enough, I've found this step to be one that takes the most effort but pays off in the end.
2. In the medium bowl, add cornmeal, all-purpose flour, salt, baking soda, and baking powder. Thoroughly whisk together.
3. In the small bowl, whisk the eggs together.
4. In the large bowl add the buttermilk.
5. Slowly add the eggs to the buttermilk while whisking the entire time.
6. After incorporated, slowly add the butter to the buttermilk and egg mixture while whisking. You don't want scrambled eggs, so again, make sure the butter is not too hot.
7. Slowly add the honey while whisking.
8. Add about a quarter of the dry ingredients to the wet and briefly whisk together. (I know some people would say add wet to dry, but not here.)
9. Add half of the remaining dry and briefly whisk.
10. Add the remainder and whisk together.
11. At this point I usually added a couple of tbsp more honey and a bit more cornmeal for texture.
12. Mix and pour into the baking pan.
13. Bake in the middle of the oven at 425 F for 18-24 minutes. After 18 minutes, watch for it to get a golden brown top. Stick a paring knife in the center and pull it out. If it comes out clean, it's done.
14. Let it cool for about 8-10 minutes before serving.
While I find this doesn't really give a deep batch of cornbread, it makes a perfectly deep batch if you double it and use a 3-qt 13x9 pan.
My Epicawesometastic Cornbread:
Software:
3/4+ cup cornmeal
3/4 all-purpose flour
1/2 tsp kosher salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1/4+ cup honey
1 cup buttermilk (shake before measuring)
4 tbsp butter
Hardware:
Whisk
Large bowl, medium bowl, and small bowl
8 x 8 or 9 x 9 pan (lightly butter the pan, I found using a small amount of the melted butter left over from step 1 works the best)
Oven at 425 F
Directions:
1. Melt the butter in the microwave.
---It works best when you cut it into smaller portions, microwave on high for about 10 seconds, stir together a bit, microwave for another 10 seconds, and repeat until melted. In the end you want butter that's melted but isn't hot.
---I ended up melting it and stirring with a fork to make sure it's fully mixed and no chunks were present. I then set it in the fridge for a couple of minutes. If it starts to solidify, I pop it in the microwave for about 5 seconds at a time and stirring until it's the right consistency.
---Oddly enough, I've found this step to be one that takes the most effort but pays off in the end.
2. In the medium bowl, add cornmeal, all-purpose flour, salt, baking soda, and baking powder. Thoroughly whisk together.
3. In the small bowl, whisk the eggs together.
4. In the large bowl add the buttermilk.
5. Slowly add the eggs to the buttermilk while whisking the entire time.
6. After incorporated, slowly add the butter to the buttermilk and egg mixture while whisking. You don't want scrambled eggs, so again, make sure the butter is not too hot.
7. Slowly add the honey while whisking.
8. Add about a quarter of the dry ingredients to the wet and briefly whisk together. (I know some people would say add wet to dry, but not here.)
9. Add half of the remaining dry and briefly whisk.
10. Add the remainder and whisk together.
11. At this point I usually added a couple of tbsp more honey and a bit more cornmeal for texture.
12. Mix and pour into the baking pan.
13. Bake in the middle of the oven at 425 F for 18-24 minutes. After 18 minutes, watch for it to get a golden brown top. Stick a paring knife in the center and pull it out. If it comes out clean, it's done.
14. Let it cool for about 8-10 minutes before serving.
While I find this doesn't really give a deep batch of cornbread, it makes a perfectly deep batch if you double it and use a 3-qt 13x9 pan.
