Easy Old Fashioned Cornbread Recipe
User Reviews
5
Easy Old Fashioned Cornbread Recipe
Description
This cornbread recipe blends softened butter with sugar through creaming, then adds eggs and a mixture of milk and buttermilk to create a smooth batter. Cornmeal and flour are combined with baking powder and salt before being folded into the wet ingredients with care to avoid overmixing, which helps maintain a tender texture.
Baked at 400°F for about 22-25 minutes, the cornbread develops a golden crust with a soft interior that holds moisture well. The recipe suggests serving with butter or honey to enhance the flavor and balance the slight sweetness. It works well alongside savory dishes or enjoyed on its own.
Substitutes are provided for buttermilk using milk mixed with vinegar or lemon juice, and adjustments for high altitude baking include reducing sugar, increasing flour, and decreasing baking powder to ensure proper rise and texture. These tips help adapt the recipe to different environments while maintaining quality.
Ingredients
- ⅔ cup butter softened (salted or unsalted)
- 1 cup granulated sugar Reduce by two tablespoons for high altitude
- 3 large egg room temperature is best
- 1 cup milk may use other %, whole
- ⅔ cup buttermilk *see notes below for substitution
- 2 ⅓ cups all-purpose flour I used unbleached AP flour, add 2 tablespoons for high altitude
- 1 cup cornmeal I like organic
- 4 ½ teaspoons baking powder find it without aluminum for the best taste! (reduce to 3 ¾ teaspoons for high altitude)
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (205° C) and beat together butter and sugar in a large mixing bowl until light and creamy (this is called creaming).
- Add eggs, milk and buttermilk* and mix well until smooth.
- Add flour, cornmeal, baking powder and salt. Mix until combined, trying not to over mix. Scoop batter into a greased 9x13 inch pan.
- Bake at 400° F (205° C) for 22-25 minutes, until toothpick inserted comes out clean. Let cool a few minutes, then cut into squares and serve with a pat of butter, drizzled with honey.
Notes
- To substitute buttermilk, add 2 teaspoons white vinegar or lemon juice to milk and let sit for 5-10 minutes.
- For high altitude baking, reduce sugar by 2 tablespoons, add 2 tablespoons more flour, and lower baking powder to 3¾ teaspoons.
- Bake at 400°F for 22-25 minutes until a toothpick inserted comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 333kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 475mg | 20% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 438IU | 9% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
