Cornbread is the perfect side dish for any meal. Making classic American? Use cornbread. Making Indian? Use cornbread. These fluffy and light bites are perfect for any meal and any time of day
Total Cooking Time: 25 – 30 minutes
Cornbread has been one of my favorite foods from a young age. I just love the taste and texture. I could eat cornbread with any meal and at any time. So, I thought, why not make cornbread to be an easy snack? And the baking tray I used made the cornbread into bite sized snacks that can truly be enjoyed at any time. Seriously. All the time. Even though the bites are small, the cornbread texture is still light and fluffy.
There is a surprising amount of ingredients that go into making cornbread. And many of the ingredients contribute to the light and fluffy texture of the cornbread. The mass amount of dry ingredients in the recipe are countered by the milk and yogurt to help keep the cornbread from being too dry.
Most baking recipes have you mix the dry and wet ingredients separately before combining them together to become one batter. And that is especially important for recipes that contain baking soda. For this recipe, I decided to do some Mise en Place (French for Setting Up) – this is a practice often where you prep all your ingredient before you begin cooking. In this case, I decided to measure out all my ingredients before doing any mixing. A major benefit from this method is it saves time, and you can make sure there are no shells in your eggs.
Then it’s time to mix everything together! First, I threw all the dry ingredients into the major mixer bowl. As always, the dry ingredients should be incorporated together to make sure they are spread even throughout the entire mixture.
I probably should have mixed all the wet ingredients before pouring them into the dry ingredients. But when I’m on autopilot I make mistakes, so I just put all the wet ingredients on top and mixed it all together. You will want to work quickly because the baking soda is now going through a reaction which you ultimately want to take place in the oven.
I like using a cookie scoop to fill the mini tray, I feel like it fills up the tray just the right amount. And, of course, I had to spray the tray with plenty of cooking spray to make sure that the bites would be easily released after cooking.
Then it’s time to bake! Because these are small, they don’t take long to bake. I generally leave them in the over for about twelve minutes but depending on the oven I would say anywhere from 10 to 15 minutes is probably right. For bigger bakes, leave the cornbread in the oven until a took pick comes out clean.
Using Baking Soda
Baking soda is such an interest ingredient. It is a leavening agent, like baking powder, but it needs to be activated to give good effects. When combined with an acid, baking soda produces carbon dioxide gas. This gas will create bubbles that get trapped in the dough or batter and result in the corresponding rise. Some common acids you might see used to activate baking soda are yogurt, sour cream, buttermilk, lemon juice, and cream of tartar.
- ½ Cup Butter melted
- 1 Cup All-Purpose Flour
- 1 Cup Yellow Cornmeal
- 2 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Cup Milk
- ½ Cup Yogurt
- 2 Eggs
- Preheat the oven 400 °F
- Combine Flour, Cornmeal, Sugar, baking powder, baking soda, and salt in a large mixer bowl.
- Combine butter, milk, yogurt and eggs in a separate bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined (just until the ingredients are moistened).
- Portion out into desired tray.
- Bake for 10 – 15 minutes or until a wood toothpick comes out clean.