Craving a taste of the South? Look no further! This Rutherford Grill Cornbread recipe is a delightful blend of sweet and savory, perfect as a side dish or even a scrumptious dessert. It's surprisingly easy to make, even for beginner cooks, and ready in under 30 minutes. This recipe provides a quick dinner idea, a healthy addition to your meal, and showcases the best of homemade cooking. Get ready to impress your friends and family with this delicious dish!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup cornmeal (fine or medium grind)
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 tablespoon melted butter (optional, for extra richness)
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease a cast iron skillet (9-inch) or a baking pan of similar size. This step is crucial for ensuring your cornbread doesn't stick.
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Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are thoroughly combined to avoid pockets of baking powder or soda.
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Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and melted butter (if using).
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Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cornbread.
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Bake: Pour the batter into the prepared skillet or baking pan. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before serving. This allows it to set and makes it easier to cut. Enjoy warm, perhaps with a pat of butter!
Tips for the Best Cornbread:
- Buttermilk Magic: Buttermilk adds a wonderful tang and moisture to the cornbread. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Don't Overmix: As mentioned, overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined.
- Cast Iron is Key: While you can bake this in a regular baking pan, a cast iron skillet gives the cornbread a beautiful crust and even cooking.
- Sweet or Savory?: Adjust the sugar to your preference. For a less sweet cornbread, reduce the sugar to ½ cup. You can also add savory ingredients like shredded cheddar cheese, jalapeños, or corn kernels for a different flavor profile.
Variations:
- Cheddar Cornbread: Stir in 1 cup of shredded cheddar cheese with the wet ingredients.
- Jalapeño Cornbread: Add ½ cup of chopped jalapeños for a spicy kick.
- Sweet Corn Cornbread: Mix in 1 cup of frozen or canned corn.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 10g
- Protein: 4g
- Carbohydrates: 35g
- Fiber: 2g
This recipe offers a simple yet delicious approach to creating a classic Southern comfort food. It's a fantastic addition to any meal, perfect for potlucks, family dinners, or even a cozy night in. The easy-to-follow instructions make it ideal for both experienced bakers and those just starting their culinary journey. Enjoy experimenting with different variations to find your perfect Rutherford Grill Cornbread!