MAPLE CORNBREAD RECIPES
CORNBREAD RECIPES | BBC GOOD FOOD
Make your own spring cornbread using polenta or cornmeal. This dense American-style bread makes a delicious side with soups and stews or can be used for stuffing.
Provided by Good Food team
Number Of Ingredients 1
BROWN BUTTER SKILLET CORNBREAD RECIPE - NYT COOKING
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don’t have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won’t have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Total Time 1 hours
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast-iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http//schema.org, Calories 265, UnsaturatedFatContent 5 grams, CarbohydrateContent 31 grams, FatContent 14 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 8 grams, SodiumContent 341 milligrams, SugarContent 11 grams, TransFatContent 0 grams
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