Quaker Cornbread Recipe

Your loved ones will enjoy Quaker cornbread. This meal is perfect for holiday dinners or morning side dishes. It works for all meals! Make this Quaker Cornbread ahead of time and freeze it.

Quaker Cornbread is a Thanksgiving staple and a family favorite. This recipe for substantial and tasty cornbread is ideal for any occasion. This recipe for Quaker cornbread is also gluten- and dairy-free. The bread’s sweet, savory flavor is the ideal companion to the spicy stew.

Ingredients

• Mix together 1 1/4 cups of all-purpose flour
• 3/4 cup of cornmeal
• 1/4 cup of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• Milk 1 cup
• 1/4 cup of vegetable oil
• 1 egg (beaten)
• Shortening

Instructions

1. Set oven to 400°F. Shortening-proof an 8 or 9-inch pan.
2. The dry components should be combined. In a separate bowl, whisk together the liquid ingredients.
3. Again until the dry ingredients are completely wet, combine the liquid and dry components.
4. Fill the pan with the mixture. Put the wooden pick into the center and should come out clean after 20-25 minutes of baking.

FAQs

Should we use milk or water, while making cornbread?

When making cornbread, water is a perfectly acceptable substitute for milk. Cornbread’s calorie count is reduced as a result of this process as well.

What component prevents cornbread from falling apart when it is managed?

Put in an extra egg yolk.

If you want your cornbread to keep its shape as you cut it and serve it, adding an egg yolk to the batter is a good idea. Even if your recipe doesn’t call for any eggs at all, you can still add a yolk; simply combine it with the remaining wet ingredients and stir to combine.

What differentiates southern and northern cornbread?

Northern cornbread isn’t sweet and uses yellow cornmeal and fewer eggs to be crumbly. Southern cornbread is buttery, cakelike, and baked with white or yellow cornmeal.