![]() Baking Soda – helps the cornbread achieve a light and fluffy texture.Cream Style Corn and Sweet Corn – the creamed corn adds moisture and creaminess while the sweet corn adds a nice “pop” in every bite!.Most recipes will call for equal parts cornmeal and flour, but I really wanted to make the corn flavor and texture shine, so we’re just using cornmeal! Yellow Cornmeal – the base for our cornbread.Buttermilk – makes the cornbread ultra moist while also providing a nice tangy flavor.It’s the great sugar divide! You can definitely try to omit the sugar if you fall in the latter camp. Some cornbread recipes call for sugar, while others don’t. Granulated Sugar – adds the perfect amount of sweetness to compliment the corn.Butter – adds moisture and adds an amazing buttery flavor that pairs so well with the sweet corn.This cornbread recipe contains THREE varieties of corn: cornmeal, creamed corn, and sweet corn. ![]() And this, my friends, is exactly what I was craving. I’d been eating the chili “plain” but then decided it just needed a little something extra. It’s fluffy, so moist, a little sweet-but not too sweet-and so good. The reason I initially wanted to make this cornbread recipe is because I cannot stop making my instant pot chili (which is so good by the way) and it tastes extra delicious with a side of homemade cornbread. ![]()
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