Description
This classic cornbread recipe is a perfect side dish for chili, BBQ, or any hearty meal. With a golden crust and tender crumb, it combines the rich flavors of cornmeal and a touch of sweetness, baked to perfection in just 25 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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 to ensure the cornbread won’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, creating the base for the cornbread batter.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk the milk (or buttermilk), melted unsalted butter, and eggs until the mixture is smooth and homogenous, which will contribute moisture and richness to the bread.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a light, tender texture, which prevents the cornbread from becoming dense.
- Bake the Cornbread: Transfer the batter into the prepared baking dish or skillet, smoothing the top evenly. Bake in the preheated oven for 20 to 25 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove the cornbread from the oven and let it cool for a few minutes. Slice and serve warm, optionally with butter, honey, or alongside your favorite meal such as chili or BBQ dishes.
Notes
- Using buttermilk instead of regular milk adds a tangy flavor and improves texture.
- Be careful not to overmix the batter to keep the cornbread light and fluffy.
- A cast-iron skillet enhances flavor and crust but a baking dish works just as well.
- Leftover cornbread can be stored wrapped at room temperature for up to 2 days or refrigerated for up to a week.
- Adding a bit of honey or butter when serving complements the mild sweetness of the cornbread.
