My recipe for this homemade Mexican cornbread is an exceptional one and different from what you may be used to baking. Unlike others, my ...

Grease and flour a 9-inch round or 8-inch square cake pan with butter and flour. 2. Meanwhile, whisk together the flour, masa harina, sugar, baking powder and salt in a large bowl.

How to make the world’s best cornbread. By Elyssa Goldberg Bon Appetit. Published November 15, 2016 5 ... Instead of most recipes, which call for about 50% wheat flour and 50% cornmeal, ...

It is best for baking applications like cornbread, muffins, and cakes, where a finer texture is desired. Ground Oats. Ground oats can make coarse or fine flour. They have a mild and slightly nutty ...

Zach Johnston. Method: Add the lard to the cast iron skillet and place it in the oven while you preheat it to 500f. Combine the dry ingredients in a bowl and mix with your fingers until integrated.

When it comes to sweetness, this recipe calls for ¼ cup of granulated sugar, an amount that adds subtle sweetness to every bite without being cloying.

Bake until golden brown, about 35 minutes; a toothpick inserted in the center of the cornbread should come out clean. Cool in the skillet on a rack. Serve warm or at room temperature.

Toss cornmeal, flour, ... 12 to 15 minutes. If necessary, run a knife around outside edges to turn out. Best served warm. ... ROARING FORK SKILLET CORN BREAD.

Cornbread is central to American culinary history. The early settlers often depended on it. While today cornbread is largely a regional food eaten mostly in the South, this has not always been so.