The Most Perfect Cornbread

 

The Most Perfect Cornbread By The Righteous Kitchen

Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.

I’ve tinkered around with the Perfect Cornbread, to make what I now refer to as, The Most Perfect Cornbread. I think cornbread tastes so much lighter, and moist, when made with buttermilk. The whole texture changes. There is debate, if sugar should be added to cornbread. I can go zero sugar, but I opted to add 1 teaspoon. It’s not noticeable, but it’s enough to balance the cornmeal.

I love cornbread with a big, heart bowl of Ham & Beans! Or, as a topping on my Chili Cornbread Casserole.

THE MOST PERFECT CORNBREAD

INGREDIENTS:
1 Cup Cornmeal
1 Cup flour
4 Teaspoons baking power
1 Teaspoon sugar
3/4 Teaspoon salt
1 Cup buttermilk
2 Eggs
1/4 Cup shortening

DIRECTIONS:
Heat oven to 425. Grease an 8" cast iron skillet. Set aside. In a large mixing bowl, whisk dry ingredients. Stir in buttermilk, eggs, and shortening, to combine. Transfer mixture to greased skillet. Bake for 20 - 25 minutes; until golden brown.

Each slice of this scratch-made cornbread yields 197 calories, with 25.8 grams of carbohydrates and 5.4 grams of protein. The 8.2 grams of total fat are contributed by the traditional inclusion of shortening, whole eggs, and rich buttermilk, delivering a light, savory staple slice.

Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.