经典自制玉米面包

Name: 经典自制玉米面包
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 9 servings
Ingredients: 1 cup 黄玉米粉 细磨或中磨; 1 cup 通用面粉; 0.25 cup 砂糖; 1 tbsp 泡打粉; 0.5 tsp 小苏打; 0.75 tsp 盐; 1 cup 酪乳 室温; 2 eggs 室温; 0.25 cup 无盐黄油 融化并略微冷却; 0.25 cup 植物油; 2 tbsp 蜂蜜 (可选，用于食用或加入面糊中); 1 tbsp 无盐黄油 用于煎锅

面包32 分钟9 份简单

关于此食谱

一款金黄色、柔软、略带甜味的玉米面包，具有酥脆的外皮和蓬松的内部。这个可靠的从零开始的配方只需几分钟就能完成，每次烘烤效果都很好——非常适合搭配辣椒、汤、烧烤，或简单地涂上黄油和蜂蜜享用。在铸铁煎锅中烘烤能给你那种不可抗拒的金棕色外壳，使自制玉米面包真正特别。

步骤说明

1
Preheat your oven to ![400°F]. Place a 10-inch cast iron skillet (or an 8x8-inch baking dish) in the oven while it preheats — this is key to getting a crispy bottom crust.
2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.
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 1 tablespoon of butter and swirl to coat the bottom and sides — it will sizzle immediately. This creates the golden crust.
6
Immediately pour the batter into the hot buttered cast iron skillet and spread it evenly. Return to the oven quickly so the cast iron skillet stays hot.
7
Bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the sides of the pan.
8
Let the cornbread cool in the cast iron skillet for at least 5 minutes before slicing. Serve warm with butter and honey, alongside chili, soup, or BBQ.

经典自制玉米面包

面包32 分钟9 份简单

关于此食谱

步骤说明

1
Preheat your oven to ![400°F]. Place a 10-inch cast iron skillet (or an 8x8-inch baking dish) in the oven while it preheats — this is key to getting a crispy bottom crust.
2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.
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 1 tablespoon of butter and swirl to coat the bottom and sides — it will sizzle immediately. This creates the golden crust.
6
Immediately pour the batter into the hot buttered cast iron skillet and spread it evenly. Return to the oven quickly so the cast iron skillet stays hot.
7
Bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the sides of the pan.
8
Let the cornbread cool in the cast iron skillet for at least 5 minutes before slicing. Serve warm with butter and honey, alongside chili, soup, or BBQ.