Dcb Cornbread Recipe
Make Dcb Cornbread Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Add-ins / Finish
Method
Prepare
Preheat and pan
Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or 8x8-inch square baking pan in the oven while it preheats so it gets hot.
If using a skillet, add 1 tablespoon vegetable oil to the pan and let it heat in the oven. If using a baking pan, lightly oil the pan and set it in the oven to warm for 2–3 minutes.
Make the Batter
Combine dry ingredients
In a large mixing bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly distributed.
Mix wet ingredients
In a separate bowl or large measuring cup, whisk together 3 tablespoons whole milk, 3 tablespoons buttermilk, and 2 large eggs until smooth. Stir in 4 tablespoons melted unsalted butter; let butter cool slightly so it does not cook the eggs.
Combine wet and dry
Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula just until combined — the batter should be slightly lumpy but without large streaks of flour. Do not overmix. If using jalapeño, fold it in now.
The batter will be thick but pourable. If it seems too thick, add up to 1 tablespoon milk to reach a smooth spoonable consistency.
Bake
Heat the fat
Carefully remove the hot skillet or pan from the oven using oven mitts. If using the skillet with the heated oil, swirl the oil to coat the bottom. If using an oiled baking pan, proceed to next step.
Bake until golden
Return the pan to the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. For a crisper top, broil on high for 1–2 minutes while watching closely.
Finish and Serve
Remove the pan from the oven and let the cornbread cool in the pan for 5 minutes. If desired, brush the top with 1 tablespoon honey for shine and sweetness while warm.
Slice into 8 wedges if using a skillet, or 9 squares if using a baking pan. Serve warm with butter, honey, or alongside soups and chilis.