Cornbread In The Bread Machine: A Delicious And Easy Recipe

Introduction

Cornbread is a classic staple in Southern cuisine. It’s perfect as a side dish for barbeques, chili, or any other hearty meal. However, making cornbread from scratch can be time-consuming and tricky. That’s where a bread machine comes in handy! In this article, we’ll share two easy and delicious cornbread recipes that you can make in your bread machine.

Recipe 1: Sweet Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten

Instructions:

1. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, vegetable oil, and egg.
3. Pour the wet mixture into the dry mixture and stir until well combined.
4. Pour the mixture into the bread machine pan and select the “Cake” setting.
5. Press start and let the bread machine do the rest!
6. Once the cycle is complete, remove the cornbread from the bread machine and let it cool before slicing and serving.

Nutritional Information:

Per serving (1 slice):

• Calories: 173
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 18mg
• Sodium: 268mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 6g
• Protein: 3g

Cooking Time:

The cake setting on most bread machines takes around 1 hour and 20 minutes to complete.

Equipment:

• Bread machine
• Mixing bowls
• Whisk

Serving Suggestions:

Serve warm with butter and honey or as a side dish for your favorite comfort food.

Variations:

• For a spicier version, add chopped jalapeños or a can of diced green chilies.
• For a more savory version, omit the sugar and add chopped onions, garlic, and herbs like thyme and rosemary.

Substitutions:

• You can use buttermilk instead of regular milk for a tangier taste.
• Instead of vegetable oil, you can use melted butter or coconut oil.
• If you don’t have cornmeal, you can use polenta or corn flour.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze it for up to 3 months.

Tips:

• Make sure to grease the bread machine pan before adding the cornbread mixture to prevent it from sticking.
• Don’t overmix the batter or it will become tough.
• Check the cornbread halfway through the cycle to make sure it’s not getting too dark on top. If it is, cover it with foil.

Frequently Asked Questions:

• Can I use cornbread mix instead of making it from scratch?

Yes, you can use a cornbread mix and follow the instructions on the package. However, make sure to adjust the measurements to fit your bread machine’s pan size.

• Can I use almond milk instead of regular milk?

Yes, you can use any type of milk you prefer.

• Can I add cheese to the cornbread?

Yes, you can add shredded cheddar or any other type of cheese to the batter for a cheesy twist.

Recipe 2: Savory Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup buttermilk
• 1 egg, beaten
• 1/4 cup honey

Instructions:

1. In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the melted butter, buttermilk, egg, and honey.
3. Pour the wet mixture into the dry mixture and stir until well combined.
4. Pour the mixture into the bread machine pan and select the “Quick Bread” setting.
5. Press start and let the bread machine do the rest!
6. Once the cycle is complete, remove the cornbread from the bread machine and let it cool before slicing and serving.

Nutritional Information:

Per serving (1 slice):

• Calories: 196
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 38mg
• Sodium: 311mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 13g
• Protein: 4g

Cooking Time:

The quick bread setting on most bread machines takes around 1 hour to complete.

Equipment:

• Bread machine
• Mixing bowls
• Whisk

Serving Suggestions:

Serve warm with chili or as a side dish for your favorite comfort food.

Variations:

• For a spicier version, add chopped jalapeños or a can of diced green chilies.
• For a more savory version, omit the honey and add chopped onions, garlic, and herbs like thyme and rosemary.

Substitutions:

• You can use regular milk instead of buttermilk, but the taste will be slightly different.
• If you don’t have honey, you can use maple syrup or agave nectar.
• You can use melted coconut oil instead of butter for a dairy-free version.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze it for up to 3 months.

Tips:

• Make sure to grease the bread machine pan before adding the cornbread mixture to prevent it from sticking.
• Don’t overmix the batter or it will become tough.
• Check the cornbread halfway through the cycle to make sure it’s not getting too dark on top. If it is, cover it with foil.

Frequently Asked Questions:

• Can I use corn flour instead of cornmeal?

Yes, you can use corn flour, but the texture will be slightly different.

• Can I use brown sugar instead of honey?

Yes, you can use brown sugar, but the sweetness level will be different.

• Can I add bacon to the cornbread?

Yes, you can cook bacon and crumble it into the batter before pouring it into the bread machine.

Conclusion

Cornbread is a classic comfort food that is perfect for any occasion. Making it in a