- Stand mixer: A versatile tool essential for mixing ingredients thoroughly, ensuring a smooth batter suitable for cornbread or similar baked goods.
- Muffin tins (12-cup): Designed to evenly cook and shape muffins without overflowing, perfect for making cornbread muffins.
- Silicone spatula: Ideal for folding ingredients gently and scraping every bit of batter from bowls.
- Measuring cups (1 cup, ½ cup) & measuring spoons: Ensure accurate measurements in baking; crucial for achieving the desired consistency in cornbread mixture.
- Digital kitchen scale: Useful for precision in measurement, especially for adjusting dry ingredients like cornmeal or flour.
- Non-stick bakeware (8-inch round pan): Suitable for larger batches of cornbread and different baking shapes.
- Oven thermometer: Ensures optimal oven temperature for consistent baking results.
- Cooling rack: Essential for cooling down quickly and evenly after baking to prevent sogginess.
- Mixing bowls (2-3): Various sizes accommodate preparation stages before mixing, crucial for ingredient organization.
- Butter dish or dispenser: Needed for the liberal amount of butter typically used in cornbread recipes.
- Parchment paper sheets (10" x 12"): Useful for lining baking trays when using non-stick sprays for easy release after baking.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup (preferably grade B)
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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