Buttermilk

Some recipes call for regular milk or water for cornbread, but to get truly divine cornbread, you need to ditch them both and only use buttermilk. Buttermilk provides the liquid needed for the cornbread, but it also brings a really rich flavor and fat content necessary for a moist cornbread.

Sour Cream

Even if your recipe doesn’t call for any sour cream, it’s a great addition to an existing recipe to amp up the creaminess by adding in some fat that won’t thin out the cornbread. Just add half a cup of sour cream to your wet ingredients and then stir into the dry and you’ll have delicious, rich cornbread.

Egg

Though eggs are crucial to any cornbread recipe if you want to get a really rich, creamy cornbread, add in another egg or just egg yolk to get your creamy factor up. This won’t change the bake much, perhaps by just 1-2 minutes, but it really does the trick in a pinch!

The post Say Goodbye to Dry Cornbread with These 3 Tips appeared first on thedancingcucumber.com.

Ingredients

For this cornbread, you will need:
1 cup of both cornmeal and all-purpose flour
2/3 cup of sugar
1 teaspoon of salt
3 1/2 teaspoons of baking powder
1 egg
1 cup of milk
1/3 cup of neutral oil

Instructions

1. In a large bowl, stir in all the dry ingredients and mix well to combine.
2. Then, pour in all of the wet ingredients, which are the egg, milk, and oil, and mix until a batter comes out.
3. Grease a pan or a baking dish and then pour in the mixture.
4. Bake at 400 F for 20-25 minutes. The cornbread will be done when you stick a toothpick into the center and it comes out clean.
5. Cut the cornbread into squares and serve with three bean chili, making a stuffing, or serving at a cook out or with a big plate of BBQ.

The post This Easy Cornbread Recipe Will Save Any Meal appeared first on thedancingcucumber.com.

Buttermilk

Some recipes call for regular milk or water for cornbread, but to get truly divine cornbread, you need to ditch them both and only use buttermilk. Buttermilk provides the liquid needed for the cornbread, but it also brings a really rich flavor and fat content necessary for a moist cornbread.

Sour Cream

Even if your recipe doesn’t call for any sour cream, it’s a great addition to an existing recipe to amp up the creaminess by adding in some fat that won’t thin out the cornbread. Just add half a cup of sour cream to your wet ingredients and then stir into the dry and you’ll have delicious, rich cornbread.

Egg

Though eggs are crucial to any cornbread recipe if you want to get a really rich, creamy cornbread, add in another egg or just egg yolk to get your creamy factor up. This won’t change the bake much, perhaps by just 1-2 minutes, but it really does the trick in a pinch!

The post Say Goodbye to Dry Cornbread with These 3 Tips appeared first on thedancingcucumber.com.

Ingredients

For this cornbread, you will need:
1 cup of both cornmeal and all-purpose flour
2/3 cup of sugar
1 teaspoon of salt
3 1/2 teaspoons of baking powder
1 egg
1 cup of milk
1/3 cup of neutral oil

Instructions

1. In a large bowl, stir in all the dry ingredients and mix well to combine.
2. Then, pour in all of the wet ingredients, which are the egg, milk, and oil, and mix until a batter comes out.
3. Grease a pan or a baking dish and then pour in the mixture.
4. Bake at 400 F for 20-25 minutes. The cornbread will be done when you stick a toothpick into the center and it comes out clean.
5. Cut the cornbread into squares and serve with three bean chili, making a stuffing, or serving at a cook out or with a big plate of BBQ.

The post This Easy Cornbread Recipe Will Save Any Meal appeared first on thedancingcucumber.com.