I tested a lot of golden cornbread recipe, I’m able to declare this as my best one to yet. The first time I made it, I had people begging for the recipe. I was unable to get an answer since I was not ready to expand upon what I had just said, so I improvised. This is how I put it in words, here it is!
I make my standard meal plan of hot Golden Cornbread Recipe and fix it on short notice in bulk so often in the autumn and winter, so I always have the ability to create a delicious skillet of cornbread whenever I need it.
There are only two types of people in the world: those who like soup with cornbread, and those who hate it.
Not only does it save you time while you’re cooking a pan of cornbread, but it is also devoid of the harmful chemicals and corn additives in the store-bought kind.
Golden Cornbread Recipe ingredients
- Brown the bacon in a little in a big cast-iron pan until it is browned all over, but not blackened, for approximately 10 minutes.
- Pass the bacon to a paper towel-lined plate; save the fat in the remaining fat in the pan. split/crumble bacon
- Note: place the bowl on the oven rack in the center of the oven, then turn the temperature down to 350°F (175 degrees C).
- Preheat the pan with the bacon fat and put it in the oven
- In a large bowl, combine the flour, cornmeal, sugar, and baking powder and mix them well.
- Bring the buttermilk, butter, and then add the egg mixture into the dry ingredients, beating it into the dry ingredients until all are well incorporated.
- Adding just a little of vinegar to batter can result in some lumps.
- Mix in a little amount of Cheddar and jalapepapenos.
- Let the batter rest for 10 minutes sit at room temperature before using.
- Put the prepared batter into the heated pan and gently pressing crumbled bacon into it with the batter to ensure an even layer with the bottom.
- Test the doneness of the cookies by inserting a toothpick in the middle.
- After about 30 to 35 minutes, the toothpick should come out clean.
- Allow the bread to rise for 10 minutes, then slice and serve.
- If you have a huge, heavy-duty, stove-safe skillet, use it for this!
- If you use a greased parchment paper, you may also want to use a 9×13 pan.
- Adding bacon to your batter when it is sizzling on a hot pan will give it a wonderful crunch.