What comes to mind when you hear COUNTRY AS CORNBREAD?
For me, it's the love of so many things, including:
My love for my country,
My love for being a Southerner,
My love for our Southern community that stays with me, no matter where I roam...
North Carolinian and celebrity Chef, Vivian Howard zoned in on the need in rural Jones County, N.C. in the wake of Hurricane Florence (2018)— and I championed her cause because WE are country, WE are southern and WE want to make sure and be a resource and as Chef Vivian says, "be a voice for those who need it".
So when it was time for me to share my family's favorite cornbread recipe, I was reminded of Chef Vivian's 'Country As Cornbread' Awareness Fundraiser and wanted to make sure we continue to keep those in the paths of these disastrous hurricanes, in our thoughts. Along with making a truly southern cast iron skillet cornbread that my Grandma & PawPaw would make for our 'southern comfort' ... because after all, we are 'country as cornbread'!
Secret Tip :: If you like a sweeter cornbread, substitute the milk for sweetened condensed milk. It'll make it sweeter and it makes the batter stickier, so you don't have to worry about crumbly cornbread!
While it is easy, cornbread can be really finicky if you don't make it the right way! So I've got a few ideas for you to be able to make the perfect cornbread.
Over-mixing your cornbread mixture is the leading cause of crumbly cornbread. Don't even think about using an electric mixer to mix it! All you need is a mixing bowl and a trusty spatula, nd you're good to go. You want to mix it just until the dry ingredients are moistened and then STOP before you do any damage!
MAKE IT QUICKLY
Don't let your cornbread mixture fry for too long, work quickly and get it in the oven as soon as you see it browning on the bottom and sides. The moisture activates the baking powder and it will rise better if you work quickly.
The white flour can easily be substituted with whole wheat flour if that's all that you have on hand! Since the cornmeal is dense, nobody will even be able to tell that you switched it up and it'll still taste just as delicious.
For a lower fat and cholesterol version, use egg whites and skim or 1% milk. Just make sure that you use the appropriate amount of egg whites
POSSIBLE CORNBREAD ADD-INS
I'm all about making the basic cornbread, but sometimes it's fun to spice things up a notch! Try adding these to your cornbread to see which one is your favorite.
HOW TO REPURPOSE CORNBREAD - that is, IF you have any leftovers!
#cookingtips #cookingshow #southernway #easyrecipes #homemade #mykitchenmyrules #castironskillet #cornbread
REALTOR®. Author. Coach. Keynote speaker. Leigh Brown is laser-focused on inspiring people to be better, strive for more, and to take the reins and lead!
Learn more about LEIGH BROWN at www.leighbrown.com
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