Cornbread Recipe
User Reviews
5
Cornbread Recipe
Description
The recipe balances medium- or fine-ground yellow cornmeal with flour and granulated sugar. Leavening is provided by baking powder, while kosher salt seasons the mix. Wet ingredients include whole milk, melted unsalted butter, a large egg, and vegetable oil. The baking pan or cast-iron skillet is preheated to create immediate crust formation when batter is added, achieved by the sizzling sound upon contact.
Baking at 425°F for 20-25 minutes produces a cornbread with a firm yet tender crumb and crisp edges. Removing the bread from the hot pan after five minutes to cool on a wire rack maintains the crunch and prevents softening from steam. This cornbread accommodates variations with herbs, hot peppers, and cheese for additional savory complexity.
The texture depends on the cornmeal grind, with very fine corn flour or coarse cornmeal avoided to prevent density or grittiness. Correct flour measurement is key to avoid dryness. The bread pairs well as a side, especially with hearty meals or barbecue, contributing a mildly sweet and corn-rich flavor.
Using a seasoned cast-iron skillet is preferred for best crust; enameled skillets should not be heated empty. The recipe emphasizes technique for achieving a well-formed crust and moist interior.
Ingredients
- 1½ cups cornmeal 255g, yellow
- ¾ cup all-purpose flour (90g)
- ¼ cup granulated sugar (30g)
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1½ cups milk 360ml, whole
- ¼ cup butter melted (56g, unsalted
- 1 egg large
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 425°F. Lightly grease a 9-inch round cake pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and eggs.
- When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes.
- Once the pan has been in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the milk mixture into the flour mixture, and whisk together just until combined. Remove the hot pan from the oven and Immediately pour in the batter. (The batter should sizzle!)
- Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crisp crust, remove the cornbread after 5 minutes and let cool on a wire rack.
Notes
- Use fine- or medium-ground yellow cornmeal; avoid corn flour or coarse cornmeal for best texture.
- Measure flour by weight or carefully fluff and spoon to avoid dry, crumbly cornbread.
- Preheat the baking pan or skillet to ensure a sizzling pour-in and a golden crust.
- A seasoned cast-iron skillet is ideal; avoid heating empty enameled skillets.
- Remove cornbread to a wire rack after 5 minutes to keep edges crisp instead of steaming in pan.
- Customize with fresh herbs, hot peppers, or shredded cheese for savory variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 716mg | 30% |
| Potassium | 188mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 285IU | 6% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
