Preparation time
10min
Total time
30min
Portion
--
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Level
easy
Ingredients
Southern style cornbread
- 120 grams fine cornmeal
- 125 grams flour
- 1 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/8 teaspoons salt
- 113 grams unsalted butter, melted and cooled
- 67 grams Dark Brown Sugar
- 30 grams honey
- 1 egg
- 240 grams Milk or Buttermilk
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
Add cornmeal, flour, baking powder, baking soda, and salt together in bowl. 5 seconds/ speed 5. Set aside
In 2nd bowl, add the melted butter, brown sugar, and honey. Repeat 5 seconds/ speed 5 until completely smooth and thick.
Add egg, 5 seconds/ speed 5 until combined.
Add milk/buttermilk 5 seconds/ speed 5.
Pour the wet ingredients into the dry ingredients and 5 seconds/ speed 5 until combined. Avoid over-mixing.
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving.
Wrap leftovers up tightly and store at room temperature for up to 1 week.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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