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The most popular flour for cornbread is a combination of all-purpose flour and cornmeal. Some recipes also call for self-rising flour, which already has leavening agents mixed in.
Yes, you can use regular milk with a tablespoon of lemon juice or white vinegar as a substitute for buttermilk. Let it sit for 5-10 minutes before using in the recipe.
To make your cornbread less crumbly, you can add an extra egg or a tablespoon of mayonnaise to the batter. You can also try using a slightly higher ratio of flour to cornmeal.
Yes, making cornbread in a cast iron skillet is a popular method. Preheat the skillet in the oven, then pour the batter in and bake as usual. The skillet will help create a crispy crust on the cornbread.
Leftover cornbread should be stored in an airtight container or wrapped tightly in plastic wrap. It can be stored at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze cornbread for up to 3 months.