Are you looking for recipe inspiration? Mason-Dixon Cornbread special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Mason-Dixon Cornbread What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Mason-Dixon Cornbread, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mason-Dixon Cornbread delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mason-Dixon Cornbread is Makes 1 skillet. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Mason-Dixon Cornbread yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mason-Dixon Cornbread using 10 ingredient type and 6 manufacturing steps. Here's how to make the dish.

So I wrote my own out after trying a few different recipes, I wanted something middle of the road between a crusty not sweet southern cornbread and the Yankee "cake" cornbread. I wanted mine to be able to stand on its own, but also go good with other things. Not so sweet that it's out of place with chili, but not too savory to eat with milk and honey butter for breakfast. This recipe has been adapted to accommodate aiden's gluten intolerance, just follow what I marked.

Ingredients and spices that need to be prepared to make Mason-Dixon Cornbread:

1. 1 1/4 cups fine or med grind corn meal (or more, just subtract from flour below)
2. 1 1/2 cups sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF)
3. 1/4 cup lard (veg oil works in a pinch)
4. 5 tbsp butter (cubed)
5. 1 cup AP flour (use GF or masa harina for GF)
6. 2 tbsp sugar
7. 1/4 cup honey (if you like it with a touch of sweetness)
8. 1 tsp ea baking powder and soda
9. 3/4 tsp salt
10. 2 eggs

Steps to make a Mason-Dixon Cornbread

1

Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently.

2

Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through.

3

Heat oven to 450. Wipe out your skillet and add your lard, place in hot oven about 10 minutes or until lard is melted and shimmering hot.

4

Carefully remove hot pan from oven and add cubed butter, swirling to combine and coat sides of skillet. Add all but about one tablespoon of oil mix into cornmeal mush, and place pan back in oven to stay hot (to get a good bottom crust).

5

Sift together the flour, sugar, leaveners, and salt, then whisk into your wet mix. Lastly add your two eggs and honey (if using). If the mixture seems a bit stiff add some extra milk, it should be able to pour out of the bowl but with the assistance of a spatula. Using the masa harina will need some extra liquid.

6

Pour batter into hot skillet, and smooth the top. Bake for 12-15 minutes in the top half of the oven to avoid burning the bottom, and rotate once halfway through. It is done when it has browned a bit and cracking on top. Cool completely in skillet and serve from skillet, or turn out onto rack after 15 minutes. In drier climate keeping it in the skillet helps it to not dry out, however in more humid climates turning out may help keep the crust on the bottom crisp.