Three Rivers District Cornbread is a traditional British-style cornbread that originated in the town of Three Rivers, England. This delicious side dish has been baked for generations and continues to be a favorite among families and friends alike.
This cornbread is incredibly easy to make and can be served with any meal as an accompaniment. Give this Three Rivers District Cornbread a try today!
Follow along with this easy guide and you’ll be sure to impress your family and friends. This old-fashioned cornbread is sure to become the star of any meal.
What is Three Rivers Cornbread?
Three Rivers Cornbread is a traditional British-style cornbread that originated in the town of Three Rivers, England. This delicious side dish has been baked for generations and continues to be a favorite among families and friends alike.
The classic Three Rivers cornbread calls for buttermilk, vegetable oil, self-rising cornmeal mix, and eggs. The result is a moist and flavorful cornbread that’s perfect for any meal.
If you’re looking for an easy yet delicious side dish that will keep everyone at your table reaching for seconds, then this Three Rivers cornbread is for you. With just a few simple ingredients, and some patience while it bakes, you’ll have a delicious dish in no time!
What does it taste like?
The end result is a moist and delicious cornbread that’s full of flavor. The combination of buttermilk, vegetable oil, self-rising cornmeal mix, and eggs gives the Three Rivers cornbread a unique taste that can’t be beaten.
Most people describe the taste as slightly sweet with a hint of nuttiness from the cornmeal mix. There’s also a hint of tartness from the buttermilk and a hint of savory flavor from the vegetable oil that rounds out the taste.
Overall, Three Rivers Cornbread is an incredibly flavorful dish that pairs nicely with any meal you can think of. Whether it’s a hearty dinner or a light lunch, this cornbread will be sure to make your meal complete!
How did I first get introduced to the Three Rivers Cornbread?
I first heard about Three Rivers Cornbread during a trip to England several years ago. I was visiting the small town of Three Rivers in northern England, and while there, I stumbled across a quaint little bakery that sold homemade bread and pastries.
The sweet shopkeeper at the bakery told me all about Three Rivers Cornbread and its long history in the area. She explained that this type of cornbread was traditionally made with buttermilk, vegetable oil, self-rising cornmeal mix, and eggs – a recipe that had been passed down through generations of bakers in Three Rivers.
Intrigued by this unique dish, I decided to give it a try. To my delight, the cornbread was absolutely delicious – light and fluffy with just the right amount of sweetness and savory flavor.
Since then, I’ve been making Three Rivers Cornbread whenever I can as an accompaniment to any meal. Whether it’s for breakfast, lunch, or dinner, this is one dish that I’m sure to always have on my table.
I’m so glad that I made the trip to Three Rivers and found out about this delicious dish, as it has now become a staple in my home cooking. If you haven’t tried it yet, I highly recommend giving Three Rivers Cornbread a shot – your taste buds will thank you!
How to make Three Rivers Cornbread?
Making Three Rivers Cornbread is easy and only requires a few simple ingredients. Follow the step-by-step instructions below to make this delicious side dish.
Ingredients
- Vegetable oil: This provides a nice flavor and adds moisture to the cornbread.
- Buttermilk: This helps to keep the cornbread light and fluffy.
- Self-rising cornmeal mix: This is what gives the cornbread its unique texture and flavor. It also helps to bind all of the ingredients together.
- Eggs: These help to bind all of the ingredients together and make the cornbread a little bit richer.
You May Also Like These Side Dishes Recipes:
- Taylor Farms Asian Salad Dressing Recipe
- The Pioneer Woman’s Cranberry Salad Recipe
- Dom DeLuise’s Signature Meatball Recipe
Step-by-step instructions
Step 1
Make the batter
- In a medium bowl, whisk together the buttermilk, oil, and eggs until well combined.
- Gradually add in the cornmeal mix while stirring constantly with a wooden spoon or rubber spatula until fully incorporated into the mixture.
Step 2
Prepare the pan
- Preheat the oven to 375 degrees Fahrenheit.
- Grease a 9×13-inch baking pan with butter or vegetable oil spray.
Step 3
Bake the cornbread
- Pour the batter into the baking dish and spread it evenly over the surface of the pan.
- Bake for 45 minutes, or until the top of the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.
Tips
- If you prefer a sweeter cornbread, try adding a tablespoon of sugar to the batter.
- To make the cornbread even fluffier, separate the egg whites from the yolks and beat them until stiff peaks form before folding them into the batter.
- For an extra crunchy crust, brush a bit of melted butter over the top of the cornbread before baking.
- For a savory twist, add some chopped onion or green peppers to the batter.
- If you don’t have a self-rising cornmeal mix on hand, you can substitute it with 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder.
Equipment
- Baking Pan
- whisker
- Bowl
Ingredients
- 1 3/4 cups buttermilk
- 6 tbsp vegetable oil
- 2 cups self-rising cornmeal mix
- 2 large-sized eggs
Instructions
- Begin by whisking together buttermilk, vegetable oil, and eggs in a medium bowl until combined. Then, slowly add the cornmeal mix while stirring constantly with a wooden spoon or rubber spatula until all of the ingredients are incorporated together.
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking pan with butter or vegetable oil spray.
- Pour the batter into the greased baking dish, spreading it evenly over the surface of the pan. Bake for 45 minutes or until the top of the cornbread is golden brown and a toothpick inserted into the center comes out clean. After baking, let cool for 10 minutes before serving.
Video
Notes
- If you prefer a sweeter cornbread, try adding a tablespoon of sugar to the batter.
- To make the cornbread even fluffier, separate the egg whites from the yolks and beat them until stiff peaks form before folding them into the batter.
- For an extra crunchy crust, brush a bit of melted butter over the top of the cornbread before baking.
- For a savory twist, add some chopped onion or green peppers to the batter.
- If you don’t have a self-rising cornmeal mix on hand, you can substitute it with 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder.
Nutrition
Nutrition Information
What to serve with Three Rivers Cornbread?
Here are some delicious accompaniments to Three Rivers Cornbread:
- Serve with Chili: Three Rivers Cornbread is the perfect accompaniment to a hearty chili. The sweetness of the cornbread pairs nicely with the spicy flavors in many chilis.
- Serve as a Side Dish: This flavorful side dish is great for any meal. It pairs especially well with grilled or roasted meats and vegetables.
- Serve as an Appetizer: Three Rivers Cornbread is great as an appetizer or snack. Serve it with a generous portion of butter and honey for a tasty treat.
- Serve for Breakfast: Enjoy Three Rivers Cornbread for breakfast by serving it warm and topped with your favorite jam or jelly. It also makes a wonderful addition to any brunch menu.
- Use in Stuffing: This cornbread can also be used as a base for stuffing. Add in your favorite herbs and vegetables for extra flavor.
- Use as a Topping: Crumble Three Rivers Cornbread over yogurt, ice cream, or oatmeal for an extra crunchy topping. It’s also great sprinkled on top of salads or soups.
How to store leftover Three Rivers Cornbread?
Leftover Three Rivers Cornbread can be stored in an airtight container for up to three days. It’s best to keep it at room temperature – if you put it in the refrigerator, the bread will become dry and stale.
To reheat leftovers, wrap them in foil and bake at 350 degrees Fahrenheit for 10 minutes or until heated through. Alternatively, you can also microwave them for about a minute or two. If you don’t plan on eating the leftovers right away, you can also freeze them.
Wrap each piece of cornbread individually in plastic wrap and store them in an airtight container. When ready to eat, simply thaw overnight in the refrigerator and warm up before enjoying!
Can pregnant women eat this?
Yes, pregnant women can eat Three Rivers Cornbread. While there are some ingredients in the dish that pregnant women should limit their intake of due to their high levels of fat and sugar, such as vegetable oil, butter, and eggs, they are all relatively healthy options and contain important vitamins and minerals.
In addition, many of the ingredients like buttermilk, eggs, and cornmeal are high in calcium and protein – both of which are important for the health of pregnant women.
When eaten in moderation, Three Rivers Cornbread can be a delicious and nutritious snack for expecting mothers. It’s best to consult with your doctor before eating any type of food during pregnancy to make sure it aligns with your individual dietary needs.
FAQs
Is this gluten-free?
Yes, Three Rivers Cornbread is gluten-free. The main ingredient is self-rising cornmeal mix which does not contain any wheat or other grains containing gluten.
What else can I add to this?
This has a lot of room for experimentation and customization. Some additional ingredients that would go great in this dish are crumbled bacon, diced jalapenos, fresh herbs like parsley or chives, and shredded cheese. Feel free to get creative with this recipe!
Can I use a different type of oil?
Yes, you can use any cooking oil that you have on hand instead of vegetable oil. Some great alternatives are olive oil, canola oil, or coconut oil. Be sure to use the same quantity of the alternative oil that is listed in the recipe.
Can this dish be made vegan?
Yes, this dish can easily be modified to make a vegan version. Simply replace the eggs with a flaxseed egg and use plant-based milk in place of buttermilk. You can also substitute the butter with vegan-friendly margarine or coconut oil.
Wrapping Up
So We’ve gone over everything you need to know about making Three Rivers Cornbread – from a step-by-step guide to nutrition information, and even vegan alternatives. Now all that’s left is to get cooking!
This dish is sure to be a hit for any occasion – whether it’s served as breakfast, a side dish, or an appetizer. So give it a try and share this article with your friends and family so they can enjoy it too. Thank you for reading.
You Might Also Like These Recipes!
- Baking Pan de Rancho: A Recipe to Try
- Perry’s Pork Chop Recipe (Copycat Version)
- Creating Homemade Srikaya Jam
Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more