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Cornbread | Simply Bread Recipe
The Simply Bread Team
No worries, the wait is over. Simply Bread Community, we're to answer the question that everyone has been asking: what is Cornbread made of?
Well, it might come as a surprise, but cornbread's main ingredient can be found in its name. This batter bread is composed of a considerable liquid-to-flour ratio, and is made from cornmeal - very finely ground dried corn.
First used as food in Mexico around six thousand years ago, corn was introduced to Native people in the Americas around 3000 years later; Native cooks developed several recipes based on corn, including cornbread. The original cornbread recipe? Two words: cornmeal and water, which resulted in a much simpler version of cornbread than the one we know today. Other ingredients, such as eggs, buttermilk or meat, were only introduced to the recipe in the 1800s.
Today, we decided to go with the modern version. In the list of ingredients, you'll find buttermilk, eggs, and even a touch of sweetness with honey. Mixed together and thrown in a hot skillet inside your Simply Bread Oven, and you'll get a moist, soft, and delicious cornbread.
As always, you can find the steps and ingredients below, as well as a tutorial video recorded with James Bridges in our Corporate Kitchen. Happy Baking!
Ingredients
Yield one 9" cornbread skillet.
- 125g ABC+
- 100g Cornmeal (Yellow)
- 79g Cornmeal (Red)
- 10g Baking Powder
- 1.5g Baking Soda
- 9g Salt
- 100g of Egg
- 55g Honey
- 240g Buttermilk (full fat)
- 1110g Butter (melted)
Instructions
STEP #1 - Mix the Dough
Combine all the dry ingredients except the baking soda and baking powder. Whisk to distribute evenly.
Then, combine all the wet ingredients and whisk them together, then pour over the dry mixed ingredients. Fold until the mix is fully hydrated.
STEP #2 - Chill the Dough
Chill overnight or up to 3 days.
STEP #3 - Pre-Heat Your Oven
Preheat your oven to 350-375°F, adding the greased skillet to heat for 10 minutes.
STEP #4 - Bake the Dough
Take the batter from the fridge about an hour and a half before baking it.
Add the baking soda and baking powder, and stir to activate.
Pour into your heated 9" skillet, and fill it halfway to the top.
Check your cornbread after 15 minutes and bake for up to 25 minutes, or until cornbread pulls away from the sides, or until your cake tester comes out clean.
Enjoy a warm Skillet Cornbread!
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