Redstone cornbread recipe

Redstone cornbread recipe
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Ingredients For Redstone cornbread

  • 1 tablespoon vegetable oil
  • 1 pound white (6-ounce) flour
  • 2 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ⅓ cup vegetable oil
  • 1 pound (1 ¾ pounds) boxed cornmeal
  • 3/4 teaspoon active dry yeast (1 packet)
  • 2 cups stale corn kernels (about 3)
  • 1 cup milk, warmed


  • Preheat the oven to 450˚F. Grease a large ovenproof bowl with vegetable oil. In a large mixing bowl, generously whisk flour, egg yolks, and salt until thoroughly combined. Place a heaping tablespoon of flour mixture in the middle of the bowl and slowly sprinkle in the warmed vegetable oil. 
  • Connect the sides of the bowl with a large piece of tape and turn the dough onto a floured surface.
  • Work the dough until it is smooth and elastic, about 4 minutes. Place the dough into the oiled bowl and turn to coat the surface of the dough.
  • Form the dough into a rectangle and gently press the edges into a rounded disc about 1 1/2 inches thick. 
  • Arrange the pieces of dough on a baking sheet and bake for 10 minutes. Remove the sheets from the oven and let the dough rise again for 15 minutes. 
  • While the dough is rising, heat the vegetable oil in a large deep skillet over medium-high heat. Add the bread and cook, turning once, until both sides are slightly golden brown and crispy, 8–10 minutes.
  • Remove from the heat and let the bread rest a few minutes before scooping into individual serving dishes. Serve immediately or store in an airtight container for 3 to 4 days.
Redstone cornbread recipe

The recipe for this delicious, tender, moist Redstone cornbread recipe is quick and easy to prepare. It is a recipe that I have made many times and has always been a hit with family and friends.

In most diets, bread is a staple – and cornbread is a quick bread. You don’t need yeast for its preparation, but you do need an oven for baking. If you wish, you can leave the dough to rise, but it’s not necessary. It goes well with soups and stews, or can even be served as an accompaniment to soups and stews.

Redstone Cornbread recipe is fantastic. Despite being simple and quick to make, it has a nice crunchy crust on the outside and a very moist and delicious inside. I like to eat this with chili or stew, but it can be used in a variety of ways. Redstone is a type of clay that can be found in abundance in the area where I live.

Redstone Cornbread recipe is so good it’s been passed down for generations. The classic Southern cornbread recipe is moist and flavorful. This dish is perfect as a side dish for any meal, or a lunch on its own.

How will Redstone cornbread turn out if you add another egg?

Cornbread tastes moist and rich when you add an extra egg, and it also raises more. The more eggs you add, the richer and fluffier your cornbread will be.

How come my cornbread muffins are so crumbly?

You must pay attention to the ratio of flour to cornmeal when making cornbread muffins. If you use too much flour, your muffins will be cakey. If you use too much cornmeal, your muffins will be crumbly.

What is the best way to prevent Redstone cornbread from falling apart?

Make sure that your pan is hot enough before you put the cornbread batter in it. Cornbread will come out soggy and wet if the pan is not hot enough.

Redstone cornbread recipe

What causes my Redstone cornbread to be crunchy?

A cornbread that has been properly cooked should have a golden brown crust and a crunch on top. Neither gummy nor soggy should it be on the inside. Too much liquid is the main cause of gummy cornbread. Use of baking powder instead of baking soda is the second most common cause of gummy cornbread.

Redstone Cornbread is made with what kind of cornmeal?

There are two kinds of cornmeal: yellow and white. Yellow cornmeal is made from dried and ground corn. White cornmeal is made from dried corn that has not been ground.

My Redstone cornbread does not cook in the middle. What can I do?

When making cornbread, the most common problem is that the middle doesn’t cook. The best way to fix this problem is to lower the oven temperature by 25°F and then bake it for longer. The cornbread will be thoroughly cooked all the way through if you do this.

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