Crunchy Cornbread

Before moving to China and start dating an American I didn’t know much about  cornbread, nor I had ever had cornbread.

Then I started celebrating thanksgiving together with my boyfriend and for the first time back in 2007 I had my first cornbread. The following year my bf asked me to make cornbread and well, there I panicked! I had no idea how to make it, I mean yeah I looked around a bunch of recipes from the Internet but I had no feeling for telling which one was the best to pick, so I started testing cornbread recipes and by thanksgiving I had found the best one!

I basically integrated 3 different recipes to create my own one: a mix of soft and crunchy. Lovely!

This is how I now make cornbread!

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup All purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup butter
  • 1 can corn kernels

In a bowl combine cornmeal, flour, salt, baking powder and baking soda

Stir all the ingredients together

take 1 cup of buttermilk, or if you don’t have any, just pour a bit less then a cup of milk, then add enough vinegar till you have 1 full cup. Wait a few minutes and there you go with homemade buttermilk

Add 1/2 cup of milk into the buttermilk

then crack in 1 egg

and beat slightly

Pour the wet ingredients into the dry one and stir well to combine

Open up a can of corn, drain the water and rinse it well

NOTE: if you can get your hands on fresh corn, just go with it.

Pour in the corn

Stir well

then melt 1/4 cup of butter and slowly pour it in

Stir well

Now I’ll give you 2 cooking options: one is the traditional method of baking the bread in the oven, the other is the alternative one for those of you (expats) who don’t have an oven at home.

1. ALTERNATIVE COOKING OPTION

Greased a pan and heat it up

when hot, pour in about one ladle of batter and cook it from one side

then from the other

Remove from heat

It will taste like a corn pancake more than a real cornbread, but still it is a possibility you might want to take into account if you feel like cornbread but you don’t have an oven

2. STANDARD COOKING OPTION

Greased a pan and pour in the batter

Bake at 220 C for about 30 min

Then take it out of the oven and let it cool down

Before serving, cut the bread into big pieces and grill it up a bit on a griddle on both sides

I like doing it because adds that extra crunchiness to the bread!

Try this sometimes soon

One serving provides:

  • Calories: 148
  • Fat: 6.2 g
  • Carbohydrates: 20 g
  • Protein: 4 g

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.