经典自制玉米面包
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.
