Cracklin Cornbread

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

A Southern classic

Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

I love cornbread with chili, chicken noodle soup or in a bowl with milk like cereal.

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

On those cold days and you made some soup or chili.

I Was inspired by my grandmother. She loves to bake . Who wouldn’t? It the way to everyone heart .

I made this again with 1% milk instead of buttermilk..1,000 times better!

Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

make sure if you use this recipe add salt if box mix do not add salt

This is an heirloom recipe from my spouse's family, and is the foundation for everything from Thanksgiving dressing to chilli.

When I first learned to make cornbread, there wasn’t a written recipe! Granny just used a scoop, a pinch and a juice glass.Note: I used SELF-RISING CORNMEAL not cornmeal mix.

A traditional Southern cornbread with cheese, bacon, and green chilies.

https://www.mindas-kitchen.com/

I've never seen this kind of bread in Japan, so I decided to make it myself.Gently fold in the ingredients for a fluffy crumb. Recipe by Miniature basil

My Mom Babe taught me how to make cornbread. We closely followed the Alber's Cornmeal cornbread recipe adding more sugar, melting Crisco shortening instead of using cooking oil, and adjusting the flour and cornmeal measurements. I use more flour and less cormeal instead of 50/50 so the cornbread does not crumble apart as bad. This is a sweeter cornbread with a cake like texture. So good!

Everyone in the south loves cornbread. This is the same recipe passed down from my mother. It's really tasty. Hope you enjoy it as much as my family has.

#GoldenApron23