You would almost be fooled into thinking that there was pudding hidden inside of this Joanna Gaines cornbread. This cornbread is made exceptionally moist by the addition of creamed corn as well as grated cheese. Everyone will fall in love with it because of its airiness, sweetness, and juiciness.
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Why You’ll Love This Joanna Gaines Cornbread
- Every time, the cornbread comes out perfectly buttery and moist. Additionally, the entire process can be completed in just 25 minutes!
- Cornbread is a wonderful accompaniment to chili, ribs, or chicken that has been barbecued.
- This delicious cornbread that you’ve made from scratch could even be used as stuffing for your Thanksgiving meal.
What Is Cornbread?
Cornbread is a type of quick bread that is made with cornmeal. Although it is commonly associated with the cuisine of the South in the United States, its roots can be traced back to the cuisine of Native Americans. This is a typical instance of batter bread. The Hopi people in Arizona rely heavily on cornmeal-based foods such as dumplings and pancakes. The cornmeal is typically ground very finely.
Joanna Gaines Joanna Gaines Cornbread Ingredients
- All-purpose flour. Bread is characterized by its caky, spongy texture, and rising, both of which may be achieved by using all-purpose flour in the recipe.
- Yellow cornmeal. An absolute necessity for cornbread! It imparts a rich golden brown color to the loaf of bread as well as a gritty texture that imparts a great flavor.
- Sugar. in its granular form This adds a touch of sweetness to the bread, which is exactly what it needs to bring together the corn and bread flavors.
- Salt. A mere dash is all that’s needed to bring out the layered complexity of the tastes.
- Baking powder. for the purpose of assisting the dough in rising and expanding as it bakes.
- Butter. This is an essential step since it imparts the bread with a moist, flaky texture and a lovely, rich flavor.
- Egg. This not only helps the bread rise but also holds everything else together.
- Milk. To make a cornbread that is dense and moist!
How To Make Joanna Gaines Joanna Gaines Cornbread
- Prepare a cast iron skillet or a round cake pan measuring 9 inches in diameter with plenty of butter and set aside. Turn the oven temperature up to 400 degrees.
- Put the flour, cornmeal, sugar, salt, and baking powder in a bowl that’s about the size of a medium mixing bowl. Mixing the ingredients thoroughly requires whisking.
- Create a well in the middle of the dry ingredients, then pour in your oil or butter, milk, and egg into the well.
- Just when the ingredients join together and there are only a few lumps left, give the mixture a quick stir.
- After you have prepped the pan, pour the batter into it and place it in the oven for 20 to 25 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Recipe Tips
- This recipe works great in a 9-inch round cake pan, square baking dish, or 9-inch cast-iron skillet. Bonus! You can make muffins, or multiply the ingredients by two and bake in a 9×13-inch pan. If you want to make muffins or double the recipe, you will just need to change the baking time. Baking time for muffins is about 15 minutes, while doubling the recipe takes about 35-40 minutes.
- In this recipe, yellow cornmeal is called for. The color white can be used instead, but it won’t look quite the same. Cornbread that’s baked to a golden yellow hue is essential. And since tamale cornmeal has a different grind than regular cornmeal, you shouldn’t try to use it as a substitute.
- Using a 1:1 gluten-free baking flour in place of the all-purpose flour will easily convert this recipe to gluten-free.
What To Serve With Joanna Gaines Joanna Gaines Cornbread?
- Anthony Bourdain’s Beef Chili Recipe
- Carrot Ginger Soup
- Chipotle Bison Chili with Lime Crema
- Creamy Chicken Noodle Soup
- Beef and Bean Chili
- Broccoli Salad
- Beef Stew
- Ramen Noodle Salad
- Chilis
How To Store Joanna Gaines Joanna Gaines Cornbread?
In The Fridge:
If it is stored correctly, cornbread can be left out on the counter for about three to four days, and it can be kept in the refrigerator for about a week. After allowing your cornbread to reach room temperature, you should immediately place it in a container that will prevent air from entering.
In The Freezer:
After allowing your cornbread to reach room temperature, place it in a container that can seal air out, and then immediately place the container in the freezer. Your cornbread can stay fresh in the freezer for up to three to four months if it is properly stored.
In The Oven:
Cornbread that has been left over should be cut into pieces that are appropriate for serving and then spread out in a single layer on a baking sheet or another oven-safe dish. Wrap the loaf in aluminum foil to prevent it from catching fire and to prevent it from becoming overly dry. Toast the bread in an oven preheated at 350 degrees Fahrenheit for ten minutes, or until it is thoroughly warmed.
In The Microwave:
What Is The Difference Between Cornbread And Southern Cornbread?
The cornbread that is cooked in the north is not particularly sweet and has a crumbly consistency since it is baked with fewer eggs and yellow cornmeal. Cornbread created in the southern style can be prepared using either white or yellow cornmeal, has a buttery finish, and asks for extra eggs, which results in a cake-like consistency in the finished product.
What Is The Ideal Cornbread Texture?
This recipe is excellent because it produces a delicious texture that is spongy, moist, and soft, and is just slightly crumbly so that it can be used to top chili with crumbs. It’s buttery and rich, with the perfect amount of sweetness to complement those qualities.
Cornbread that is overly crumbly and lacking in moisture is the pits, don’t you think? It’s not unusual to feel like the ground beneath you is crumbling just a little bit. It should not have the consistency of true quick bread, but at the same time, it shouldn’t be completely dry and feel like wet sand either. It’s possible that using too much cornmeal will cause it to become dry, so make sure you add an equal amount of flour to the recipe.
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Joanna Gaines Cornbread Nutrition Facts
Amount Per Serving
- Calories 475.9
- Total Fat 24.1g
- Saturated Fat 10.9g
- Cholesterol 74.9mg
- Sodium 1543.3mg
- Potassium 326mg
- Total Carbohydrate 36.1g
- Dietary Fiber 2.8g
- Sugars 14.8g
- Protein 22.7g
- Vitamin A 12%
- Vitamin C 0.1%
- Calcium 30%
- Iron 13.7%
Nutrition Facts Source: Source
Serving Size 10.
Servings 4
- Amount Per Serving
- Calories 475.9
- % Daily Value *
- Total Fat 24.1g38%
- Saturated Fat 10.9g55%
- Cholesterol 74.9mg25%
- Sodium 1543.3mg65%
- Potassium 326mg10%
- Total Carbohydrate 36.1g13%
- Dietary Fiber 2.8g12%
- Sugars 14.8g
- Protein 22.7g46%
- Vitamin A 12 IU
- Vitamin C 0.1 mg
- Calcium 30 mg
- Iron 13.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
