Cornbread has been cooked and baked by different cultures and civilizations over many thousands of years. It was made during South, Central and North America where the corn plant first came into existence. It’s a hugely loved bread in the south of the United States, and is the most common accompanying dish to fish, chicken and nearly every barbecue. Many people don’t realize or are aware of it is that corn meal can be gluten-free. It’s a great ingredient for gluten-free baking, and is easy to make in your bread maker.
It is basically a batter (also known as cake bread) recipe. It is not a dough ball shape inside the bread maker, instead, the batter appears to be wet and loose. Do not add additional dry ingredients in order to create an actual dough ball. It’s supposed to appear like the shape of a batter. You can tell it’s that it’s a batter when you find baking soda or baking powder on the list of ingredients. There is no yeast , so the bread batter will not rise prior to baking. The rising occurs at the close of the baking process. The most common way to determine the bread’s batter is finished is to insert an uncooked toothpick into the middle inside the bread. If it’s wet, your loaf requires longer. If it’s dry, it’s done.
- Two cups cornmeal (Make sure that it’s fine cornmeal, not a cornmeal mix or corn meal that has been ground into an almost flour-like consistency)
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 egg
- 4 tbsp. butter
- One and a half cups of yogurt plain, buttermilk or sour cream, or milk. You can combine the two in any way you want to make 1 1/2 cups
- 4 tbsp. honey
- Add water to create an emulsifying consistency, up to 1 cup
- Put all ingredients in the bread machine’s bread pan according to the order in which they are listed. Choose either the batter or cake setting. If your machine does not include one, then select the dough setting and then remove the batter before the dough setting kicks off the rise process. If you have an oven or pizza dough setting, you could utilize the same. The two settings mentioned above do not include a rise cycle.
- The oven should be preheated to 400deg F./205deg C.
- Butter a 12 x 12-inch baking dish made of glass and put the batter in the dish. When the oven is ready, place on the baking rack in the middle in the oven for about 15 to 20 minutes. After 15 minutes. Test the center using the help of a toothpick. If it’s dry, take it out from the oven, and then let it sit at least 10 minutes. Otherwise, allow it to rest for five minutes. Serve the slices.
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