Cornbread

Name: Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: Corn flour black 4 ¼ cups; Type 00 flour 1 ¼ cup; Instant yeast for salted preparations 6 tsp; Butter 1 ¾ cup; Whole milk 2 cups; Eggs medium 6; Fine salt 2 ½ tsp

it fr es de br

786

Calories per serving

Vegetarian

Energy Kcal 786
Carbohydrates g 70
of which sugars g 4.8
Protein g 15.3
Fats g 49.4
of which saturated fat g 27.25
Fiber g 2.2
Cholesterol mg 285
Sodium mg 778

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Cristina Bowerman

Cornbread? It’s a classic American staple that’s really something special. You know, this cornbread recipe goes way back to Native American cooking. People mixed cornmeal, water, fat and salt—sometimes seeds or dried fruit, too, for a little extra kick. Really, really good stuff. It usually sat next to soups or stews. Over time, folks jazzed it up—adding eggs and milk to make a homemade cornbread that’s more moist and tender. Across the U.S., you’ve got all kinds of styles—some like it sweet, others go for that classic Southern feel.

Chef Cristina Bowerman, who’s spent a lot of time in the States, puts her twist on it using black cornmeal. And look, it gives the bread a deep color and nutty taste—so so good. She serves her easy cornbread with maple syrup and fresh fruit, kinda like the sweet versions you’d find at brunch or holiday tables.

That syrup on warm cornbread? Seriously good. It’s crispy on the edges, soft inside—just perfect with coffee. People dig skillet cornbread or buttermilk cornbread for even more flavor. Thing is, whether you’re making sweet cornbread for a family dinner or just a snack, it always hits home. Pretty simple, right? And with so many ways to tweak flavors or toppings, it’s easy to see why folks come back to this classic.

So, gather the friends, break out the syrup or honey, and enjoy a slice of this old-school favorite. For sure, it’s loved for all the right reasons. Its versatility and comforting taste make it a beloved choice for any occasion. Really. Can't go wrong.

How to prepare Cornbread

To prepare the cornbread, you must separately prepare the liquid and powdered ingredients and then mix them together at the end. This method is called the "muffin method." In a saucepan, start heating the milk 1 and add the butter in pieces 2. You should heat the mixture until the butter has melted 3.

In the meantime, in a bowl, pour the all-purpose flour and black cornmeal 4, then the instant yeast for savory preparations and the salt 5. You must mix everything thoroughly with a whisk 6.

This phase is very important to distribute the leavening agent evenly 7, to obtain a bread with uniform cooking, without taller or shorter parts. In another bowl, pour the eggs and beat them 8. Now it's time to add the warm milk and butter mixture to the egg mixture. To prevent the egg from cooking and creating a "scrambled egg" effect, wait a few minutes; then place a dry cloth under the bowl with the beaten eggs, take the whisk, and slowly pour the warm milk and butter mixture while stirring energetically and continuously 9.

In this way, the egg will come to the same temperature as the butter and milk mix without coagulating 10. Preheat the oven to 340°F in fan mode and butter a 12x9 inch rectangular pan 11; once the liquid mixtures are combined, you can proceed to pour all the dry ingredients into the liquid egg, butter, and milk mixture 12,

mixing as little as necessary to combine 13. Quickly pour the mixture into the previously buttered pan (14-15) and immediately place in the preheated oven at 340°F in fan mode for about 20-25 minutes, baking on the lowest rack. Adjust for more precision with your oven's power, increasing or decreasing the temperature by 10°F more or less, for example; or leave the 340°F in fan mode unchanged but increase the baking time.

Once baked, remove the cornbread from the oven 16, let it cool slightly, and then place a cutting board on top to invert the pan 17; gently remove the pan 18,

then place another cutting board or a rectangular serving plate on top of the cornbread 19 and flip it again 20. Cut the cornbread into many rectangles to serve it 21.

This rich and tasty bread is usually consumed in small pieces 22, perhaps seasoned in the sweet version with fresh fruit and maple syrup 23; for example, we chose strawberries. Your cornbread is ready to be served as a dessert 24, or simply to enrich the bread basket!

Storage

You can store the cornbread for 1-2 days under a glass dome.

It is preferable to consume it quickly, but if you prefer, you can freeze it once cooked and cooled.

Tip

The flour used by Chef Cristina Bowerman is a black cornmeal available from small producers. You can still use regular cornmeal instead, as long as it is slightly coarser so that it does not absorb too much water. For a gluten-free preparation, you can replace the 160 g of all-purpose flour with cornmeal.

The dry ingredients should be mixed thoroughly to ensure the leavening agent spreads evenly to avoid the cornbread puffing up irregularly after baking.

When mixing the liquid and dry ingredients, it is always preferable to pour the powders into the liquid part; this way, you will avoid parts of flour remaining at the bottom of the bowl.

To avoid gluten development, the powder mixture should be added all at once.

For baking, we advise you to adjust better based on your oven's power.

For the translation of some texts, artificial intelligence tools may have been used.