Diane WatkinsCornbread and corn sticks are traditional in the south. They are easy and quick to make, providing you know a few secrets. Since they are made with a chemical levening agent such as baking soda or baking powder no lengthy risings are needed – thus the name “quick bread”.
When making quick breads like cornbread it is important not to overwork the dough. Combine the dry ingredients and the wet ingredients separately. Once the two are combined, be gentle. Over beating will develop the gluten in the dough and make the bread tough.
- 1 cup finely ground cornmeal
- 1 cup plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2/3 cup buttermilk
- 2/3 cup whole milk
- 2 tablespoons +extra to grease pan unsalted butter
- Preheat the oven to 425 degrees
- Grease a 9 inch square baking pan with melted butter. Place in the oven to heat.
- Combine the dry ingredients in a large bowl, mix well. Combine the wet ingredients in a separate bowl and whisk well.
- Make a well (hole) in the middle of the dry ingredients.
- Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not overmix.
- Spoon the batter into the hot pan. Bake in pre-heated oven (425) for 20-25 minutes until golden brown and done.
- Turn onto a wire rack to cool slightly. Serve warm.
Cornsticks Variation
Use a cast iron corn stick mold to make corn sticks using the recipe above. Grease the mold and place in oven to heat. Make the corn bread batter as above, then regrease the mold and spoon the batter carefully into the hot molds. Bake for 15-20 minutes.
Tex-Mex Corn Bread Variation
Add 4 cup cheddar cheese and 2 chopped and seeded jalapeno peppers to the batter for a delicious Tex-Mex version of this tasty cornbread.
Prep time: Cook time: Total time: Yield:1 pan