Description
This cornbread recipe yields a slightly sweet, tender, and golden brown bread that’s the perfect side dish for chili, BBQ, or any meal. Easy to prepare and full of comforting flavor, it’s a versatile addition to your recipe collection.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk for extra tang)
- 1/4 cup unsalted butter, melted (plus extra for greasing the pan)
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, and eggs until well combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to avoid dense cornbread.
- Bake the Cornbread: Pour the batter into the prepared baking dish or skillet and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter, honey, or as a side to your favorite meal.
Notes
- For a tangier flavor, use buttermilk instead of regular milk.
- Add-ins like cheese or jalapeños can be mixed into the batter for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8 g
- Sodium: 300mg
- Fat: 8 g
- Saturated Fat: 4g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg