玉米黄油面包
Bread32 分钟8 份简单关于此食谱
一款经典的南方风味黄油玉米面包，具有金黄色、略显酥脆的外皮和柔软、湿润的面包屑。在炽热的铸铁煎锅中烘烤，产生标志性的滋滋声和外壳，这个食谱简单明了、可靠性强且令人满足。咸味和轻微甜味的完美平衡——非常适合搭配辣椒、汤类或一大锅豆子。
步骤说明
- 1
Place a 10-inch cast iron skillet in the oven and preheat to ![425°F]. Letting the skillet heat up with the oven is key — it creates the signature crispy bottom crust.
- 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until well combined.
- 3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, and 4 tablespoons of melted butter.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix, or the cornbread will be tough.
- 5
Carefully remove the hot cast iron skillet from the oven using insulated gloves. Add the remaining 1 tablespoon of butter and swirl it around the pan — it will melt and sizzle immediately. Make sure the bottom and sides are coated.
- 6
Immediately pour the batter into the hot buttered cast iron skillet. It should sizzle as it hits the pan. Smooth the top gently with your spatula.
- 7
Return the cast iron skillet to the oven and bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- 8
Let the cornbread cool in the cast iron skillet for 5 minutes before slicing into wedges and serving warm. It will release easily from the well-buttered pan.
