5 from 21 votes
Cornbread
Cornbread combines fine yellow cornmeal with all-purpose flour, sugar, baking powder, and salt to create a mildly sweet quick bread with a golden crust. Milk, eggs, and melted butter produce a moist batter that bakes to a tender crumb. The cornbread slices well and offers a comforting texture that balances sweetness and corn flavor, suitable for many meal occasions.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
9
servings
Calories:
392 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 392
% 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.