The BEST Cornbread Recipe
This really is the BEST cornbread recipe, it’s quick to pull together, baked in a skillet just like grandma used back in the day, and a perfect pairing for soups, chili, chicken, or even as a breakfast main in place of your favorite pancakes/waffles/French toast. Turn up the flavor with a whipped butter sweetened with your favorite Siloam Syrup.
Ingredients
1 cup butter, softened (for the cornbread) + 2 tablespoons for the pan + a good size chunk for the whipped butter topping (roughly 1 cup)
2 tablespoons of avocado oil
1 1/3 cup granulated sugar
4 eggs
1 teaspoon salt
2 cups buttermilk OR 2 cups of rice milk adding two tablespoons of apple cider vinegar to the measuring cup before you start pouring in the rice milk
1 1/4 cups fine cornmeal
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Instructions
Preheat your oven to 350 degrees F
Put a medium size cast iron skillet on the stove to warm on medium heat
In a large bowl, cream the butter and sugar. Then add the eggs and salt and mix until combined.
Pour your buttermilk or rice milk mixture into the bowl and mix until thoroughly combined.
Next, add the cornmeal, flour, baking powder, and baking soda, and mix to incorporate.
Once your cast iron is nice and warm, add two tablespoons of butter and two tablespoons of avocado oil to your skillet and swirl around until the butter is completely melted and the oil has coated the bottom and sides of the pan.
Pour the cornbread batter into your warm and well oiled pan and then place in your oven to bake until golden brown and firm in the center to the touch. The timing will be different for every oven, begin checking your bread for doneness at 35 minutes, and continue baking as needed (my oven takes approximately 45-50 minutes)
While your bread is cooking, add 1 cup of softened butter to a mixer, add half a teaspoon of salt, and slowly drizzle in your favorite Siloam Syrup until you reach the consistency and sweetness you desire. I like to start with a 1/4 cup and increase as necessary.
You can serve the whipped butter on the side or pour it on the corn bread when you remove it from the oven and allow it to soak in before serving
