30 minutes
Savor the warmth and comfort of homemade golden cornbread, perfect for pairing with your favorite soups and chilis, or as a delightful side all on its own. Customize the sweetness to your liking and explore variations to suit your texture preference or to make delightful muffin-sized treats.
Cornmeal
cups
Sugar, optional
tablespoons
tablespoons
teaspoons
cups
Egg, beaten
each
Butter, unsalted, melted
tablespoons
1. Prep Step: Preheat and Prep Pan
Preheat your oven to 425°F (220°C). Generously butter an 8- or 9-inch baking dish or cast-iron skillet and set aside.
2. Mixing Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar (if desired), baking powder, and salt until well combined.
3. Combining Wet Ingredients
In a separate bowl or a 2-cup measuring cup, beat the egg into the milk until fully incorporated.
4. Combining Wet and Dry Mixtures
Create a well in the center of the dry ingredients. Pour the milk and egg mixture into the well and whisk or stir until the batter is smooth and free of lumps.
5. Final Touches Before Baking
Gently fold in the melted butter into the batter until evenly distributed.
6. Baking the Cornbread
Transfer the batter to the prepared pan, smoothing the top with a spatula. Place in the preheated oven and bake for 20 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
Add 1 cup of shredded sharp cheddar cheese and 2 finely diced jalapeños to the dry ingredients. Consider reducing or omitting the sugar for a more savory profile.
Add 1/2 cup of grated sharp cheddar cheese and 2 tablespoons of diced pickled or fresh jalapeños into the batter. The cheese adds a gooey texture and savory taste, while the jalapeños provide a spicy kick.
Mix in 1 tablespoon of fresh chopped rosemary or thyme and 2 minced garlic cloves into the batter. This variant pairs wonderfully with soups and stews.
Mix in 1/3 cup of chopped toasted pecans and swap out any sugar in the recipe with equal parts pure maple syrup. The nuts add a crunchy texture, while the maple syrup offers a deep, rich sweetness.
Stir in 1/2 cup of cooked, crumbled bacon and 1/4 cup of sliced scallions into the batter. The smoky flavor of bacon adds a new dimension to the classic cornbread.
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