Cornbread and corn sticks are traditional in the south. You are never hard and fast, if you know a few secrets. Here they are with a chemical leavening agent like baking soda or baking powder no lengthy investigations are required - hence the term "quick bread" made.
With the rapid breads like cornbread it is important to review not in the batter. Combine the dry ingredients and wet ingredients separately. Once the two are combined be gentle. Will beat AboutDevelopment of gluten in the dough and make the bread tough.
Southern Style Corn Bread
Chemical elements:
1 cup finely ground cornmeal
1 cup flour
2 teaspoons baking powder
½ teaspoon baking powder
1 tablespoon sugar
½ teaspoon salt
Wet Ingredients
2 eggs, beaten
2 / 3 cup buttermilk
2 / 3 cup whole milk
2 tablespoons butter, plus extra to grease pan
Preheat the oven to 425 degrees.
Grease a 9square inch baking pan with melted butter. In the furnace heat.
Combine the dry ingredients to give a large bowl, mix well. Combine the liquid ingredients in a separate bowl and whisk well.
A well (hole) in the middle of the dry ingredients.
Pour the liquid ingredients into the well and easily fold the dry ingredients into the side. Do not over mix.
Spoon the batter into the pan. Bake in preheated oven (425) for 20-25 minutes until golden brown and done.
Turn onto a wire rack tosomething cool. Serve warm.
There: Corn Sticks
Use a cast-iron corn stick tool to corn sticks with the recipe above. Grease the form and heat in the oven. Make the corn bread batter as above, then the form of fat and spoon the batter carefully into the hot molds. Bake 15-20 minutes.
Tex-Mex Corn Bread
Add 4 cups cheddar cheese and 2 chopped and seeded jalapeno pepper to the dough.
The southern corn bread recipe can be varied in many ways.Select the add-in that draws your family.
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