Cornbread

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Cornbread Recipe

Description

Cornbread is a classic, slightly sweet, and buttery quick bread made from cornmeal. It’s a staple in Southern American cuisine and pairs perfectly with chili, soups, barbecue, or can be enjoyed on its own. Its golden crust and tender crumb make it both comforting and versatile.

Ingredients

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1/4 cup granulated sugar (adjust to taste)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 2 large eggs

  • 1/4 cup unsalted butter, melted (plus extra for greasing)

  • Optional: 1/2 cup corn kernels or cheese for added texture/flavor

Instructions

  1. Preheat oven: 400°F (200°C). Grease an 8-inch square or round baking pan with butter.

  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

  3. Combine wet ingredients: In a separate bowl, whisk together milk, eggs, and melted butter.

  4. Combine wet and dry: Pour wet ingredients into the dry and stir until just combined. Do not overmix; a few lumps are okay.

  5. Optional add-ins: Fold in corn kernels or shredded cheese if desired.

  6. Bake: Pour batter into prepared pan and bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

  7. Cool and serve: Let cornbread cool for 5–10 minutes before slicing. Serve warm with butter, honey, or your favorite spread.

Notes

  • For a moist cornbread, do not overmix the batter.

  • Cornmeal texture: Fine cornmeal gives a smoother crumb; coarse cornmeal gives a more rustic texture.

  • Sweet vs savory: Adjust sugar according to your preference—some like cornbread sweeter, others more neutral.

  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Tips

  • Cast iron skillet: Baking in a preheated cast iron skillet creates a crispier crust.

  • Milk alternatives: Buttermilk can replace milk for extra tenderness and a subtle tang.

  • Butter vs oil: Melted butter gives richer flavor; vegetable oil can be used for lighter texture.

  • Reheating: Warm slices in the oven or microwave before serving to restore softness.

Servings

  • Serves: 8 slices (1/8 of 8-inch pan)

  • Prep time: 10 minutes

  • Cook time: 20–25 minutes

  • Total time: 35 minutes

Nutritional Information (per slice, approx.)

  • Calories: 180 kcal

  • Protein: 4 g

  • Carbohydrates: 28 g

  • Dietary Fiber: 2 g

  • Sugars: 6 g

  • Fat: 6 g

  • Saturated Fat: 3 g

  • Sodium: 250 mg

Values may vary slightly depending on ingredients used.

Benefits

  • Energy source: High in carbohydrates, providing quick energy.

  • Digestive health: Cornmeal contains fiber for healthy digestion.

  • Gluten-friendly option: If made with cornmeal and a gluten-free flour, it can be gluten-free.

  • Versatile: Can be sweetened or made savory to suit many meals.

Q&A

Q1: Can I make cornbread without eggs?
A1: Yes! You can use 1/4 cup unsweetened applesauce or 1/2 mashed banana per egg as an egg substitute.

Q2: Can I use whole wheat flour?
A2: Yes, but use half whole wheat and half all-purpose for best texture. Whole wheat can make cornbread denser.

Q3: How do I get a crispy crust?
A3: Preheat a cast iron skillet in the oven, then pour the batter into it. The heat creates a nice, golden crust.

Q4: Can cornbread be made vegan?
A4: Absolutely! Use plant-based milk, flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg), and plant-based butter.

Q5: Why is my cornbread dry?
A5: Overmixing, overbaking, or using too much cornmeal can cause dryness. Stick to the recipe ratios and bake just until done.

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