30 minutes
A warm, golden, and slightly crumbly side dish made with cornmeal and a few simple ingredients.
Cornmeal
cups
All Purpose Flour, Unbleached
cups
Sugar, Optional
tablespoons
tablespoons
teaspoons
cups
each
Unsalted Butter, Melted
tablespoons
1. Preheat and Prepare
Preheat your oven to 425°F and generously butter an 8- or 9-inch baking dish or cast-iron skillet.
2. Combine Dry Ingredients
In a mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, and salt. Stir them together until fully combined.
3. Mix Wet Ingredients
In a 2-cup measuring cup, whisk together the milk and egg until well mixed. Pour the mixture into the bowl with the dry ingredients and blend until the batter becomes smooth.
4. Add Butter to Batter
Gently fold in the melted butter into the batter.
5. Bake the Cornbread
Pour the batter into the prepared baking dish or skillet and bake for about 20 minutes. The cornbread is ready when it turns golden brown and a toothpick inserted into the center comes out clean.
This helps achieve a crusty edge. Add oil or butter before the batter for a golden-brown crust.
Stone-ground cornmeal is ideal for flavor and texture. Mix with fine-ground for a balance.
It adds acidity for balance and tenderness. Substitute by adding vinegar or lemon juice to milk if necessary.
Overcooking dries out cornbread. Check for doneness a few minutes early.
Mix just until moistened for a tender cornbread. Lumps are okay.
Comments (0)