How did my cornbread journey begin? Why cornbread? Most of all why is baking cornbread soothing? Well, today is my goal to tell you why and how it all started!
It all started when I brought store cornbread and to my surprise and my parents, the cornbread was wickedly sweet! We are fans of non-sweet bread so the cornbread being too sweet was a problem. I took matters into my own hands and searched the web for the perfect recipe. All failed and I was getting pretty depressed. I couldn’t find the “sweet spot” I was looking for. After many attempts I have finally found the “sweet spot” my family loved it and I was in joy. Making cornbread brings me soothing joy because I can see my family being happy and when you make something and your family enjoys it well that is something I can’t explain in words.
Now, I can’t end this article without telling you my recipe so here it is. I hope you like it and if you are a fan of not-too-sweet cornbread this is for you.
Secret Recipe:
- 1-Cup of Non-GMO Flour (Please DO NOT use Wheat Flour) I tired and cried! I used King Arthur Unbleached Flour Non-GMO verified.
- 1-Cup of Yellow Corn Meal (Non-GMO) if possible (I use Indian Head) but if you can afford it Bob's Red Mill Corn Meal is Non-GMO!
- 1/3 if you like it sweet or 1/8 if you want to try my style of the sweetness of Cane Sugar (get the Non-GMO or Natural ones) Kirkland bulk is ok.
- 1 Teaspoon of Salt (Sea Salt or Pink Salt) I used Pink Salt. Use ones that are not colored! If you can afford it get the Redmond Real Salt!
- 3 and a Half Teaspoon of Baking Powder! Rumford Baking Powder not only is it Non-GMO but it has NO added Aluminum. Please no matter what get the Rumford Baking Power or Any Baking Powder that HAVE NO Aluminum!
- 1 Egg
- 1 and a Half Cup of Milk ( I used Almond Milk) but any milk should do!
- 1/3 Cup of Veggie Oil (I used Canola Oil and it turned out good)
- Here comes the hard part! Preheat to 300 Degrees if you are using an actual oven! If you are using a Toaster Oven you don’t have to preheat in my opinion.
- Make sure to use BUTTER and apply it on all sides of the baking pan and bottom. My baking pan is a little deep made for making bread so I do all the sides and bottom and put a good layer of butter! That is why the outside is crunchy and when you take the bread out it just flops off with ease!
- Bake for about 30 minutes at 300 Degrees I found 320 Degrees for about 30 minutes worked a little bit better in a Toaster Oven! MAKE SURE to Cover the Top with aluminum foil or a baking tray! I found that it didn’t burn the top! Make sure to take that cover off when the timer reaches around 10 Minutes Remaining!
- VERY IMPORTANT STEP: Please take a chopstick or a pointy utensil and poke the center of the cornbread and make sure no raw dough is seen on the chopstick of the pointy utensil. If you see raw dough please cook it more!
Thanks for your time and I hope you enjoyed this article I will see you next time! Also please leave in the comments what kind of cornbread you like! I always wanted to add jalapeno peppers to mine but my mother didn’t like that idea haha. If you would like please leave a comment below about your favorite style of cornbread love to hear it!
