Cornbread
User Reviews
5
Cornbread
Description
This Cornbread recipe uses fine yellow cornmeal blended with flour and standard leavening agents to produce a bread that is slightly sweet and soft yet maintains a delicate crumb. Sugar sweetens the batter subtly, while baking powder provides lift and texture. Salt enhances balance.
Milk, eggs, and melted butter combine to moisten the dry ingredients, and the batter is mixed just until combined to retain some lumps, preserving tenderness. Baking at 375°F results in a golden, slightly crusty exterior with a soft interior that holds together when sliced.
Cornbread pairs well with soups, stews, or as a side to barbecue and Southern-style meals. It is also delicious with honey butter or used as a base for savory toppings.
The recipe notes suggest using plain yellow cornmeal rather than coarse stone-ground types for a less gritty texture. Brown sugar or honey can substitute granulated sugar for a variation in flavor. Leftovers store well for up to one week refrigerated, and freezing extends shelf life to three months.
Ingredients
- 1 2/3 cup yellow cornmeal fine
- 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 egg
- 1/2 cup butter melted
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
- Use plain, fine yellow cornmeal for best texture; avoid coarse or medium-ground cornmeal to prevent grittiness.
- Brown sugar or half honey can substitute granulated sugar to add molasses flavor.
- Honey butter (1 cup softened butter beaten with ⅓ cup honey and pinch of sea salt) complements cornbread well at serving.
- Store leftovers in airtight containers at room temperature or refrigerated for up to one week.
- Freeze baked cornbread squares or muffins for up to three months; thaw overnight and reheat gently.
- Most cornmeal keeps nine months to a year at room temperature; premium cornmeal is best stored frozen.
- Adding diced, seeded jalapeños before baking adds mild heat, which mellows during cooking.
- Corn is naturally gluten-free, but verify ingredients; gluten-free flour blends can substitute all-purpose flour if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 392kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 713mg | 30% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 644IU | 13% |
| Calcium | 229mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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