The best cornbread I have ever tasted.
- Carbohydrate 30.8362833303006 g
- Cholesterol 445.671111136761 mg
- Fat 19.0970145673921 g
- Fiber 2.07399698849101 g
- Protein 16.7363953682773 g
- Saturated Fat 8.5265134516082 g
- Serving Size 1 1 Serving (203g)
- Sodium 229.644204346252 mg
- Sugar 28.7622863418095 g
- Trans Fat 2.40434325670746 g
- Calories 360 calories
Step-by-step
- In large bowl, cream butter and sugar until light and fluffy.
- Combine the eggs and milk.
- Combine the flour, cornmeal, baking powder and salt, add to creamed mixture alternately with egg mixture.
- Pour into a greased 13 X 9 inch baking pan.
- Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the centre comes out clean.
- Cut into squares and serve warm.
Using a strict 13x9-inch baking pan footprint requires precise thermal distribution to prevent uneven rising. Standard metal pans conduct heat rapidly, while glass dishes retain it longer, shifting baking dynamics significantly. Adjusting standard formulations for dietary needs demands attention to ingredient ratios.
Adapting for Dairy and Gluten Needs
Substituting the dairy milk requires careful moisture management. Plant milks with higher fat content, such as canned coconut milk diluted by half, mimic the density of two percent milk more accurately than thin almond varieties. When replacing all-purpose flour with a gluten-free measure-for-measure blend, add xanthan gum if the mix lacks it to maintain crumb structure.Managing Fats and Sweeteners
Creaming the butter and sugar thoroughly incorporates microscopic air pockets necessary for lift alongside the baking powder. Reducing the sugar content alters the structure rather than just flavor, because sucrose tenderizes gluten strands and retains moisture. Maintain the butter weight if scaling down sugar to prevent a dry, crumbly texture.Common Pitfalls in Quick Breads
Overmixing the batter develops excess gluten networks, yielding a tough rather than tender crumb. Add the dry components and the wet components in alternating additions to keep mixing to a minimum. Pull the pan from the oven strictly between 22 and 27 minutes when a wooden toothpick inserted into the center emerges without wet batter clinging to it.
