Recipe: American Cornbread Corn Bread (Improved Edition)

Home Cooking Recipe: American Cornbread Corn Bread (Improved Edition)


When working in a restaurant in the United States, the most popular lunch for our chef is corn bread. The sweet and fragrant chicken rice soup that can be chewed is a perfect match. Unfortunately, when I ended this part-time job, I was in a hurry and didn't have time. To formulate and contact. I searched the kitchen with the word "corn bread", found several versions of the recipe, and later saw the video of the American otaku (address:, I tried it. In the comparison, I also referred to the ratio in Reinhardt's Apprentice Baker (BBA). Finally, I found a way to restore the authentic taste of the memory under the premise of reducing the burden of sugar and oil. Compared with the one I have eaten in the United States, the taste is more solid, but it is not like the Chinese-style cornmeal cake 23333. The sweetness is just good, so the amount of sugar oil is not recommended to be reduced, otherwise it may be too Dry and rough. If you can't finish it, you can put it in the refrigerator. When you eat it, the microwave oven will be heated for a minute and then it will be fragrant. This formula can be used as an 8-inch square baking tray. (Forgot to take out the map, I cut it. I only remembered taking pictures when I was eating it. The cover picture is not very good-looking. I will make it up next time.) I said that I thought I could be lazy, this kind of powdered oil mixed. The quick-baked pastry that is mixed into the oven is obviously huffin or scone hanging. As a result, people can't even bother with the name, and they hang directly under the name of bread (the loaf is thick and tears are all: 啥 are all 俺 种 俺, 俺Super guerrillas! XD). Until I saw the BBA, I understood some of the definitions of bread in the country: the fermented dough is called bread. Therefore, from this point of view, in addition to the normally fermented dough, doughs such as muffin and scone which are raised by using chemical baking agents such as baking powder and baking soda can be counted as bread. The corn bread, which has the same fermentation principle, can naturally be called breadh. Therefore, Reinhart will use corn bread as a representative of fast bread and include it in the BBA's recipes. Of course, the typical "American" character of this bread sweet, fast, and versatile is also an important reason for its selection.



  1. Preparation: All raw materials are weighed. The butter is heated to a liquid state. The eggs are broken up. Thaw the frozen corn kernels and pour them into a cooking machine or soya-bean milk machine with buttermilk/yogurt to make a thin paste (not long, I only played for half a minute, leaving some corn granules to eat better). Preheat the oven at 220 °C.

  2. Mix the flour, cornmeal, baking powder, baking soda, and salt. If you like the delicate taste, you can sift once after mixing the powder.

  3. Stir the honey and liquid butter, add brown sugar and stir until it is melted. Add the egg mixture and mix well. Finally, mix with corn milk paste.

  4. Plan a small pit in the middle of the powder raw material, pour the liquid mixture into the thick batter without dry powder. To add flavor to the palate, evenly spread the right amount of dried fruit (I use raisins).

  5. Pour the batter into the mold and place it in the lower layer of the oven. Boil up and down at 200 ° C for 30 minutes until the surface is golden and crisp.


The English name of buttermilk is buttermilk, which is a fermented dairy product. It is directly sold in the United States. It should not be easy to find raw materials in the country. In fact, it can also be homemade. I am lazy, I used my own sugar-free yoghurt instead. Anyway, it is a sour milk. There is not much difference in the taste of the individual. DIY buttermilk recipe: 1 cup of whole milk (about 240ml) + lemon juice / white vinegar 1 TBSP (15ml), stir well and let stand for a while until it is slightly solidified.

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