

Human: Can you tell me a recipe for baking cornbread from scratch?

Assistant: I know some pretty good recipes for cornbread. Here are some I like, which use ingredients that can be found in most supermarkets:

Jalapeno-Cheddar Cornbread

Substitute cheddar cheese for the jalapenos in the recipe, and this recipe makes two 8-inch round cakes, each about 1 inch thick. Bake for 20 to 25 minutes in a hot oven.

Cheesy Garlic Cornbread

Stir together 3 tablespoons melted butter, 1 teaspoon chopped fresh garlic, 1 tablespoon chopped fresh sage, and 1 cup shredded sharp cheddar cheese in a small bowl. Pour over 2 cups yellow cornmeal, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1 cup milk in a large bowl, stirring until moistened. Turn batter into a greased 9-inch-square baking pan and sprinkle with 1/2 cup shredded sharp cheddar cheese. Bake in a 400°F oven for 30 minutes.


Human: Can you tell me a recipe for baking cornbread from scratch?

Assistant: Sure, here’s how I learned to make it:

Put the flour in the bowl of the mixer (or in a bowl if you’re mixing by hand). Add the sugar, salt, and baking powder, and mix it together with a whisk until it’s all fully incorporated. Add a little bit of oil, and mix again. Then add in the milk and mix again. Add in the egg and mix again. Then add in the pumpkin and stir the batter once more to combine everything. Pour the batter into a cast iron skillet.  
Heat up the oven to 350 degrees. Bake the cornbread for about half an hour, until it has turned a light golden brown on top.
Can you tell me a recipe for baking cornbread from scratch?
I know some pretty good recipes for cornbread. Here are some I like, which use ingredients that can be found in most supermarkets:

Jalapeno-Cheddar Cornbread

Substitute cheddar cheese for the jalapenos in the recipe, and this recipe makes two 8-inch round cakes, each about 1 inch thick. Bake for 20 to 25 minutes in a hot oven.

Cheesy Garlic Cornbread

Stir together 3 tablespoons melted butter, 1 teaspoon chopped fresh garlic, 1 tablespoon chopped fresh sage, and 1 cup shredded sharp cheddar cheese in a small bowl. Pour over 2 cups yellow cornmeal, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1 cup milk in a large bowl, stirring until moistened. Turn batter into a greased 9-inch-square baking pan and sprinkle with 1/2 cup shredded sharp cheddar cheese. Bake in a 400°F oven for 30 minutes.
Sure, here’s how I learned to make it:

Put the flour in the bowl of the mixer (or in a bowl if you’re mixing by hand). Add the sugar, salt, and baking powder, and mix it together with a whisk until it’s all fully incorporated. Add a little bit of oil, and mix again. Then add in the milk and mix again. Add in the egg and mix again. Then add in the pumpkin and stir the batter once more to combine everything. Pour the batter into a cast iron skillet.  
Heat up the oven to 350 degrees. Bake the cornbread for about half an hour, until it has turned a light golden brown on top.