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Traditional Cornbread Recipe  Veg  HT CD  CBF  American 40mins


Serves 6-8    Hot  Cold  Vegetarian  Breads  Baked Fayre  Accompaniment  Corn Bread  Gluten Wheat Free

Ingredients
1 tbsp Vegetable Oil or Fat  e.g.  Crisco, Trex
1 teasp Baking Powder
1 teasp Bicarbonate of Soda (Baking Soda)
480ml/16fl.oz.  Buttermilk
275g/10oz  Cornmeal, preferably Stone-Ground
2 large Eggs
teasp Salt
1 tbsp Sugar


Instructions


1. Start preheating the oven to 220C, 425F, Gas Mark 7.  Place the oil or shortening in a 20cm/8 -inch square ovenproof baking dish. Place the dish in the oven and heat until very hot (smoking).

2. Meanwhile, place the cornmeal, baking soda, baking powder, sugar, and salt in a large mixing bowl and whisk to mix thoroughly.

3. Beat the eggs in a separate bowl,  add buttermilk, mix well then add the mixture to the cornmeal mixture and stir erything until just blended.

4. Once the oil is very hot, remove the dish from the oven and immediately pour in the batter.  Bake  for 20-25 minutes until the cornbread is  is brown and firm.

Traditionally served at Thanksgiving, particularly in the Southern United States.

 

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Wire Rack

 

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