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Who doesn’t love a good cornbread? It’s simple to make, loved by everyone, and a cost-effective alternative to bringing meat to a barbecue. But forget about needing a cast-iron pan, because I’ve got a mouthwatering recipe that will have your guests begging for more. So let’s get started with this Famous Dave’s Cornbread recipe!
Melting Butter, the Secret Ingredient
We’ll begin by melting a generous amount of butter in a cast-iron skillet over medium heat. Don’t worry if you don’t have one; any oven-safe pan will do the trick. Once melted, we’ll use half in the batter and leave the other half in the pan to bake our cornbread. It’s a simple step that adds a deliciously rich flavor to every bite.
The Perfect Batter
Now it’s time to whip up the batter. We’ll start with stone-ground cornmeal, salt, and just a touch of cayenne for a little kick. To add that touch of sweetness, I prefer using honey instead of the usual white or brown sugar. It not only gives the cornbread a unique flavor but also supports our local bees.
Next, we’ll add a couple of large eggs and buttermilk to the mix. The amount of buttermilk you use will determine the final texture of your cornbread. I prefer mine moist, so I add a generous amount. If you like yours a bit drier and crumbly, feel free to reduce it.
To avoid developing too much gluten, we’ll add self-rising flour – a combination of regular flour and baking powder – at the end. This prevents the cornbread from becoming tough and chewy. It’s a simple strategy that ensures a tender and delightful result.
Baking to Perfection
Once the batter is combined, we’ll gently transfer it into the cast-iron pan, which contains half of the melted butter. But here’s a secret: you can prepare everything up to this point and bring the unbaked batter to your barbecue or cookout. Just wrap it tightly in foil and finish it off near or on the fire. It’s a perfect way to impress your friends and show off your baking skills.
For those baking at home, we’ll pop the pan into a preheated 400-degree oven and let it bake for around 25 minutes. The top of the cornbread should develop some caramelized crumbs from the milk solids in the butter – a delicious bonus. And don’t worry if it cracks a bit; that just adds to its rustic charm.
Time to Indulge
Once baked to golden perfection, it’s important to let the cornbread cool slightly before slicing into it. Cutting it while it’s piping hot may cause it to crumble, and we want to savor every bite. The cornbread is tender, moist, and delicately dense – everything you want in this southern classic.
It pairs perfectly with smoked brisket, baked beans, and greens. And, of course, you can never have too much butter, so feel free to spread a little on top. The cold cornbread, with its melting butter and rich flavors, is simply magnificent.
Adapt to Your Tastes
The best part about this cornbread recipe is its versatility. You can easily adapt it to suit your preferences. A more savory version pairs well with barbecue, while a sweeter, drier version complements spicy chili. The choice is yours!
So whether you follow the recipe as is or tweak it to your liking, I highly recommend giving this Famous Dave’s Cornbread a try. Head over to El Reno Ok for all the ingredient amounts and more information. Get ready to impress your guests with this irresistible cornbread recipe at your next BBQ gathering. Enjoy!