CORNBREAD
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
CRUST
CRUMB
BUTTER
PAN
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
DRY
[ ] ALL-PURPOSE FLOUR 2-1/3 C
[ ] CORNMEAL 1 CUP
[ ] SUGAR 1 CUP
[ ] BAKING POWDER 4-1/2 TSP
[ ] SALT 1 TSP
WET
[ ] BUTTER 2/3 CUP SOFTENED
[ ] EGGS 3 LARGE
[ ] 2% MILK 1-2/3 CUPS
EQUIPMENT
[ ] 13x9" METAL BAKING PAN
[ ] ELECTRIC MIXER
[ ] 3 MIXING BOWLS
[ ] COOKING SPRAY
NOTES
* USE FINE CORNMEAL FOR BEST
TEXTURE AND EVEN CRUMB
* CREAM BUTTER + SUGAR 5-7 MIN
UNTIL LIGHT AND FLUFFY
* DO NOT OVERMIX AFTER ADDING
DRY INGREDIENTS · FOLD ONLY
* METAL PAN GIVES CRISPIER
EDGES THAN GLASS
MODIFICATIONS
SAVORY
ADD 1 C CHEDDAR + 2 JALAP
ADD 1/2 C CORN KERNELS
ADD 4 STRIPS BACON CRUMBLED
SWAPS
MILK → BUTTERMILK (TANGIER)
SUGAR → HONEY 3/4 CUP
PAN → CAST IRON SKILLET
FLOUR → 50/50 W/ MORE MEAL
PAIRINGS
MAINS
CHILI · BBQ RIBS · BRISKET
FRIED CHICKEN · PULLED PORK
COLLARD GREENS · BLACK BEANS
TOPPINGS
BUTTER · HONEY · HONEY BUTTER
JAM · MAPLE SYRUP · MOLASSES
DRINKS
SWEET TEA ·
LEMONADE
· MILK
SCALE (APPROX.)
2 IN
0.5 IN
1.5 IN
0.5 IN
TOP CRUST
FIRM + CRISP
CRUMB
TENDER + SOFT
SWEET CORN BODY
BUTTER PAT
MELTING ON TOP
OPTIONAL FINISH
BOTTOM CRUST
FIRM + CRISP
CREAM
DRY MIX
WET MIX
CREAM
BUTTER + SUGAR
5-7 MIN · LIGHT + FLUFFY
MIX DRY
FLOUR · CORNMEAL
BAKING POWDER · SALT
WHISK WET
3 EGGS + 1-2/3 C MILK
UNTIL COMBINED
ALTERNATE MIX
DRY + WET INTO CREAMED BUTTER
FOLD GENTLY · NO DRY CLUMPS
POUR INTO PAN
GREASED 13x9" METAL PAN
SPREAD EVENLY
BAKE
400°F · 22-27 MIN
UNTIL TOOTHPICK COMES OUT CLEAN
CUT + SERVE WARM
15 SQUARES · WITH BUTTER + HONEY
SOURCE
TASTEOFHOME.COM
SERVINGS
15
TIME (PREP / COOK / TOTAL)
15M / 25M / 40M
DIFFICULTY
★ ☆ ☆ ☆ ☆
ATTRIBUTES
DAIRY
EGGS
GLUTEN
DESIGNER
D. TUROWSKI
DATE
2026-03-20
DRAWING
CORNBREAD
REV B · FP-596B12