The Best Cornbread

Do you have Claim Jumpers in your town? It has disappeared from my home town, but it used to be one of our favorites. My husband loved their hamburgers and I was a huge fan of their Potato-cheese soup and giant cornbread muffins! The first time I tried it was because it was the cheapest thing on the menu and we were broke college students! But it kind of stuck and I ordered it every time we went from there on after!

I love cornbread. Like I am cornbread’s biggest fan! Well, maybe not the biggest fan, but I really love a humid fluffy cornbread. I prefer it with a delicious bowl of soup or just by itself topped with whipped honey butter, or homemade jam. How do you like your cornbread?

No matter how you like your cornbread, you will love this recipe! It turns out perfectly every time.

Begin by gathering your 9 1/2 in pie pan and the ingredients, and preheating your oven to 425°F. While the oven is preheating place the two tablespoons of butter in a pie pan and put it in the oven until the butter is melted. Measure your buttermilk, or if you do not have buttermilk at home, you can make your own recipe.

Measure your dry ingredients: corn flour, flour, baking powder, sugar and salt, into a separate bowl. Whisk with a fork or a metal whisk until well blended.

Make sure you measure your flour precisely, so that your cornbread doesn’t come out to dry! To measure flour precisely spoon the flour into your cup (do not pack it!) and use a flat edge to scrape off the excess, or use a kitchen scale and measure in grams.

In a separate bowl crack two large eggs. Add the oil into the bowl with the eggs. Last add the buttermilk. Beat the mixture with a fork or a whisk until well blended (approximately 2 minutes).

Add the wet ingredients to the dry ingredients and mix together with a fork or metal whisk until the mixture is smooth and the clumps are gone. Make sure you scrape the bottom of the bowl to mix all the dry ingredients in!

Pour the batter into your prepared pie pan (make sure the melted butter has evenly coated the base of the pan). Make sure there are no clumps. Cover with tin foil in a dome and place in the oven. Bake for approximately 20 minutes. Remove the tin foil for the last 5 minutes of baking in order to brown the top. Do not over bake!! Watch the corn bread closely! As soon as a toothpick comes out without any gooey dough on it, take it out of the oven. An overcooked cornbread is dry! If you are uncertain take it out more often the first time you use this recipe until you get a feel for how quickly it cooks in your oven!

Enjoy it paired with some delicious soup or topped with whipped honey butter. Let me know what you paired your cornbread with (my daughter begs to put Nutella on it :O)!

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