Cornbread
User Reviews
5.0
21 reviews
Excellent
Cornbread
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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.
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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
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 Information
Show Details
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
(6%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
644IU
(13%)
Calcium
229mg
(23%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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