Founded with a simple mission in mind: to serve our community simple, delicious, clean eats — Coffee & Cornbread Co is dedicated to crafting food with integrity, using organic, non-GMO ingredients for each of our comfort food staples. Our menu includes plenty of breakfast and lunch favorites, including chicken and waffles and BLTs, along with a variety of vegan options for our plant-based friends.
Cornbread has become a Southern staple. It’s a great base for savory side dishes, such as collard greens or corn pudding, and it also serves as the perfect vehicle for dessert, with toppings like pecan pie or chocolate chip cookies. And it makes a satisfying breakfast when served with eggs or sausage.
A good cornbread should have a crispy crust on the outside, while the inside is soft and tender. In order to achieve that, Mindy Evans recommends using the right amount of cornmeal and adding plenty of buttermilk. She also advises baking the batter quickly in a very hot oven.
For the best results, she suggests combining two different kinds of cornmeal: one is finely ground and the other is coarsely ground. The coarsely ground variety will give you a bread with more texture and flavor, while the finely ground version is easier to work with.
It’s also important to use high-quality cornmeal, which has been degerminated. This removes the bran and germ and leaves only the starchy endosperm, which will produce a tender, moist bread with a pleasantly crunchy outside.
Another ingredient that can make your cornbread extra-special is bacon fat, which gives it a deliciously rich taste. Add a drizzle of this to your cornbread batter for a special treat, or eat it plain with some grilled greens.
Some people prefer to cook their cornbread in a cast iron skillet, which gives it an extra-crispy, chewy exterior and soft inside. To do that, heat a preheated skillet in the oven for 5 minutes and then pour the batter into it.
You can also cook your cornbread in a muffin pan, which will produce a more cake-like bread. Just add a few extra minutes to the baking time and check it for doneness after 15 or 20 minutes.
The Skylight Inn in Ayden, North Carolina, has a minimalist cornbread recipe that’s been a part of its menu for almost 70 years. Traditionally, it’s made with just cornmeal and water, but this recipe adds a little bacon fat for even more flavor.
It’s a classic Southern dish and it’s easy to make at home, too. Just mix the dry ingredients together and whisk in the wet ones, then bake.
And don’t forget to top it with a dollop of butter or some cheddar cheese, for a tasty twist on a traditional breakfast favorite.
This tangy, low-carb, high-protein cornbread is a great choice for keto and Paleo diets. It’s deliciously moist, with no added sugars or gluten. It also has a good texture and is easy to slice into small pieces. You can use it for a quick breakfast, or make a large batch and have it on hand for a variety of recipes.
