30 minutes
A traditional cornbread recipe that results in a moist and tender crumb with a hint of sweetness. Perfect as a side dish or enjoyed on its own.
Cornmeal, none
cups
All Purpose Flour, none
cups
Sugar, none
tablespoons
Baking Powder, none
tablespoons
Salt, none
teaspoons
Milk, none
cups
Egg, none
each
Unsalted Butter, melted
tablespoons
1. Preheat Oven and Prepare Baking Dish
Preheat your oven to 425°F. Generously butter an 8- or 9-inch baking dish or cast-iron skillet, ensuring every corner is well-coated to prevent sticking and add a touch of richness.
2. Combine Dry Ingredients
In a mixing bowl, bring together the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir them together until evenly combined.
3. Whisk Milk and Egg
In a separate 2-cup measuring cup, whisk together the milk and egg until the mixture is smooth and uniform.
4. Combine Wet and Dry Ingredients
Create a well in the dry ingredients and pour in the milk and egg mixture. Gently mix these together until you achieve a smooth batter, being careful not to overmix.
5. Add Melted Butter to Batter
Stir in the melted butter into the batter until well combined.
6. Bake the Cornbread
Pour the prepared batter into your buttered dish or skillet, smoothing the top with a spatula. Place it in the oven and let it bake for about 20 minutes, or until the top is beautifully browned and a toothpick inserted in the center comes out clean.
Select stone-ground or artisanal varieties for a deeper corn flavor and better texture.
Incorporate ingredients like fresh herbs, corn kernels, honey, jalapeños, or cheddar cheese to enhance the cornbread's taste.
Preheating a cast-iron skillet ensures a crusty exterior and helps prevent sticking, giving the cornbread crispy edges.
Use buttermilk for tanginess and consider adding melted butter or replacing part of the milk with sour cream or full-fat yogurt for extra moistness.
Bake until golden and a toothpick comes out clean, and avoid overbaking to prevent dryness.
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