Cornbread

This easy Cornbread recipe is made in the Northern style: Fluffy, cake-like, ultra moist, and with a hint of sweetness. It's perfect with the barbecue at your next picnic or on the side of a bowl of chili.

Course Bread

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 392kcal

Author Meggan Hill

Ingredients

1 2/3 cup fine yellow cornmeal
1 2/3 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
1 2/3 cup milk
4 large eggs
1/2 cup butter melted

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 375 degrees. Coat a 9-inch round or square baking pan with nonstick spray.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
Make a well in the cornmeal mixture and add milk, eggs, and melted butter. Mix together just until combined (do not overmix). The batter should be slightly lumpy.
Pour batter into prepared pan. Bake until golden brown around the edges and on top, about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let stand for 15 minutes, then cut into wedges or squares and serve.

Notes

Cornmeal: Plain, old-fashioned yellow cornmeal works great in this recipe. Stay away from the coarse, stone-ground whole grain cornmeal or medium ground cornmeal (used to make polenta) which will make this cornbread drier and even gritty.
Sugar: Feel free to use brown sugar, instead of granulated, for a little molasses flavor. You can even substitute a bit of honey for half of the sugar in the recipe.
Honey butter: So delicious on cornbread! Beat 1 cup softened butter until smooth, then add 1/3 cup honey, and a pinch of sea salt. Keep out at room temperature for easy spreading while you serve the cornbread.
Leftovers: Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Freezing: For longer storage, freeze baked cornbread squares or muffins for up to 3 months. Allow to thaw overnight in the refrigerator and gently reheat in the microwave.
Storing cornmeal: Most store-bought cornmeal is shelf stable and can be stored in the pantry at room-temperature for between nine months and a year. The fancier versions are better kept in the freezer.
Spicy: Finely dice 1 to 2 seeded jalapeño peppers and add to the batter. The spice will diminish a little as it bakes.
Gluten-free: Corn is naturally gluten-free, but read the package to be sure. Also, switch out your favorite GF baking blend for the flour in the recipe.

Nutrition