Golden Cornbread: Deliciously Simple & Savory Homemade Treat
Bake Up Some Comfort: Easy and Savory Homemade Cornbread Recipe
Experience the delightful, wholesome flavor of cornbread made with rustic cornmeal. Each bite offers a comforting taste reminiscent of cherished memories, with a subtly savory and nutty profile that unfolds as you chew. The wonderful pairing of sweet mascobado sugar with the corn creates a truly special treat. For an added delightful crunch, a topping of granola elevates the texture to perfection! This cornbread is ideal as a breakfast alternative or a perfect companion to your afternoon coffee.
Cornbread Batter Ingredients- 70g cake flour
- 50g bread flour
- 90g cornmeal
- 1g salt
- 6g baking powder
- 50g egg (approx. 1 large egg)
- 30g mascobado sugar
- 40g melted unsalted butter
- 70g milk
Cooking Instructions
Step 1
Begin by preparing the dry ingredients for your cornbread. In a mixing bowl, combine 70g of cake flour, 50g of bread flour, 90g of cornmeal, 1g of salt, and 6g of baking powder. Whisk them together until well combined. For an even finer texture, sift these dry ingredients twice. Set the sifted dry ingredients aside.
Step 2
Next, prepare the wet ingredients. In a separate bowl, add 50g of fresh egg (about 1 large egg), 30g of sweet mascobado sugar, 70g of milk, and 40g of unsalted butter that has been melted and slightly cooled. Using a whisk, gently mix these ingredients until they are smooth and well incorporated. Continue mixing until the sugar is dissolved and the liquids are emulsified.
Step 3
Now it’s time to combine the dry and wet ingredients. Pour the sifted dry ingredients into the bowl containing the wet ingredients. Be careful not to overmix! Use a spatula to gently fold the ingredients together until just combined, with no dry streaks visible. Mix in a ‘figure 11’ motion (a gentle back-and-forth) until the flour is incorporated. Overmixing can lead to tough cornbread, so mix only until it comes together.
Step 4
Transfer the dough to your work surface and shape it. Move the dough to a clean silicone mat or parchment-lined baking sheet. Gently gather the dough into a single mass with your hands. Divide the dough into 6 equal portions. Gently press each portion into an elongated oval shape. Aim for a medium thickness for best results.
Step 5
Shape the cornbread and prepare the topping. Line a baking pan with parchment paper and arrange the oval-shaped dough portions on the pan, leaving some space between them. Prepare the egg wash by whisking together 1 egg yolk and 5ml (1 tsp) of milk in a small bowl. Using a pastry brush, apply the egg wash evenly over the tops of the dough. For added texture, you can gently press some of the cornbread portions into granola before baking.
Step 6
Finally, it’s time to bake! Using a sharp knife or a scoring tool, make a shallow cut lengthwise on the top of each cornbread. This scoring helps the cornbread to open up beautifully as it bakes. Place the cornbread into a preheated oven at 190°C (375°F) and bake for approximately 20 minutes. The cornbread is ready when it’s golden brown on top and cooked through. Baking times may vary slightly depending on your oven.
