玉米黄油面包
面包32 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.
