Cornbread Recipe
User Reviews
5
Cornbread Recipe
Description
The Cornbread Recipe features a mixture of cake flour and cornmeal leavened with baking powder and baking soda to create a light and tender crumb. Melted butter combined with honey and sugar adds subtle sweetness and richness. Eggs, sour cream, and milk provide moisture and contribute to a soft texture. Preparing the pan—usually a cast iron skillet or a baking dish—by rubbing it with softened butter and preheating on the stove ensures a sizzling hot surface that helps form a slightly crisp exterior once baked. Batter is stirred just until combined to avoid toughness.
Baked at 400 degrees Fahrenheit, the cornbread develops a warm golden crust contrasting with a tender center that holds moisture from the dairy ingredients. The honey and optional sugar balance the naturally earthy cornmeal taste to appeal to a range of palates. This cornbread complements soups, chili, barbecue, or can be served with butter for a quick snack.
Reheating guidance includes microwaving wrapped cornbread briefly with a damp paper towel for moisture retention or warming in an oven covered with foil for freshness. The recipe yields approximately eight servings and provides nutritional information per portion. Storing tightly wrapped at room temperature preserves texture for several days.
Ingredients
Cornbread:
- 1 cup cake flour can use regular flour if needed
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter melted and slightly cooled. (Equal to 8 tbsp. or 1 stick, salted
- 2 tablespoons honey
- 2 tablespoons sugar optional
- 2 egg large
- ¾ cup sour cream
- ¼ cup milk preferably whole
For Skillet:
- 1 tablespoon butter softened, salted
Instructions
- Preheat oven to 400 degrees.
- Mix the dry ingredients: In a large bowl, combine the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a medium bowl, combine the melted butter, honey, and sugar until well-combined. Add the eggs and whisk until combined. Whisk in the sour cream and the milk until combined. Set aside.
- Prepare the cooking vessel: Rub the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon softened butter. (A 10 x 10-inch baking dish may also be used.) Let it heat over medium heat on the stove top until the butter is melted and begins to sizzle/foam. You can also do this in the oven if using a baking dish. The objective is to heat up the pan so that it sizzles a little when you add the batter.
- Combine wet/dry ingredients: Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined, don’t overmix. Pour it into the skillet/baking dish and use a silicone spatula to gently spread it in an even layer.
- Bake: Transfer to the oven and bake for 20 minutes, or until light brown on top and darker brown around the edges.
- Serve with chili, chili mac or soup!
Notes
- Reheat cornbread in the microwave covered with a damp paper towel for about 15 seconds to maintain moisture.
- Oven reheating involves covering cornbread with foil and baking at 325°F for 8-10 minutes, optionally topping with butter.
- Wrap leftover cornbread tightly in plastic wrap and store at room temperature for up to 4 days.
- Using cake flour produces a softer crumb, though all-purpose flour can be substituted if needed.
- Preheating the cast iron skillet before baking helps create a desirable crust on the cornbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 221mg | 9% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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