She Strengthens

The Perfect Companion: A Deliciously Dry Cornbread Recipe

When it comes to cornbread, many of us think of it as a vessel for sopping up juices or spreading with our favorite toppings. But what if you prefer a drier, more crumbly texture? Look no further! This easy recipe yields 8-12 servings and can be ready in just 35 minutes.

Gather Your Ingredients

To get started, you’ll need:

• 6 tablespoons of unsalted butter (3/4 stick)
• 1 1/2 cups of fine ground yellow cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• 2 tablespoons of granulated sugar
• 2 teaspoons of kosher salt
• 1 1/2 cups of whole milk, at room temperature
• 3 large eggs, at room temperature

Preheat and Prep

Heat your oven to 425°F and position a rack in the middle. While the oven is heating up, place the butter in a large cast iron skillet and let it melt for about 5 minutes. Once melted, remove the skillet from the oven and pour the butter into a large bowl. Return the skillet to the oven to stay hot.

Mix and Combine

In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined. Set this mixture aside for now. Next, add the milk and eggs to the bowl with the melted butter and whisk until smooth. Then, add the cornmeal mixture to the wet ingredients and stir until just moistened – about 20-30 strokes should do the trick. The batter should resemble pancake batter at this point.

Bake to Perfection

Immediately pour the batter into the hot skillet and smooth out the top. Bake for 20 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and slice into wedges. Serve hot and enjoy!

This dry cornbread recipe is perfect for sopping up your favorite soups or stews, or as a crunchy side dish for your next meal. Give it a try and see why it’s a crowd-pleaser!