To make a fabulous Cornbread remember few important things:
1. Sift the dry ingredients 2-3 times.
1. Never Over mix the batter,lumps are fine, just mix the dry portion stuck at the bottom of the bowl properly
Run a blunt knife along the cake tin soon after taking it out of the oven. Cornbread tends to shrink post "cool-off", it'll crack.
Happy Cooking CornBread :)
Ingredients:
3/4 Cup All Purpose Flour
3/4 Cup Yellow Cornmeal
1 Large Egg
1 1/4 Cup Buttermilk
2 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Sugar
1/4 Cup Butter (melted) or you may use Olive Oil/Vegetable Oil
Caramelized Onions - as per taste (ideally around 1-2 Yellow/Sweet Onions makes 1 Cup)
Method:
Take a bowl to mix Cornmeal, All Purpose Flour, baking soda, baking powder and sugar. Sift, Sift and Sift again. In another bowl, add Egg, Butter and Buttermilk. Mix well.
Pour the Egg, Butter and Buttermilk mixture into the sifted ingredients. Mix with a wooden spoon. Remember not to over mix. Some lumps are Ok.
Fold in the caramelized onions into the mixture.
Grease and dust the Cake tin. Pour in the mixture and bake in a Preheated Oven to 190 C or 375 F for 30 mins. It should have a nice brown color to it. You can do a toothpick test.
Run a blunt knife along the inside edge of Cake tin to loosen up the Cornbread. Let it wait to 5-10 mins, flip it out and let it cool on wire rack.
Enjoy :) Any comments and suggestions would be appreciated.
2 comments:
Sounds brilliant! will give this a try - wonder if one can make this cornbread without any wheat? for the janta trying to go 'wheat-free' !
This one can be wheat free too. I use Tapioca powder/flour and rice flour instead of wheat. I am a Gluten allergic :)
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