Homemade Cornbread
User Reviews
5
Homemade Cornbread
Description
The Homemade Cornbread recipe uses simple pantry ingredients like cornmeal, flour, sugar, baking powder, and salt as dry components. These are mixed with wet ingredients including milk, eggs, and melted butter. The batter is stirred just until combined to avoid toughness and poured into a greased baking dish. Baking at 375°F for 20-24 minutes produces a golden crust and a soft interior texture.
The resulting cornbread has a balanced sweetness and moistness, with a slightly grainy cornmeal texture offset by the flour. It can be served warm as a side for chili, barbecue, or soups, or sliced for snacking.
The recipe notes offer practical tips for freezing the cornbread after cooling, either whole or in portions, with clear instructions on thawing and reheating by wrapping and baking. To achieve a crisp crust, baking in a preheated cast iron skillet is recommended, giving a distinctive texture. Additionally, the batter can be baked in a muffin tin to produce 12 muffins, adjusting bake time slightly. These options increase versatility depending on serving preferences.
Ingredients
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- ⅔ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 egg slightly beaten, large
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 375 degrees F. Lightly grease an 8-x-10-inch (or 9-x-9-inch) baking dish. Set aside.
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and pour in milk, eggs, and butter. Stir until just combined, then pour batter into the prepared pan.
- Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Cool the cornbread completely before freezing. Wrap tightly in plastic wrap and foil or place portions in freezer bags.
- To reheat frozen cornbread, thaw at room temperature, remove plastic wrap, rewrap in foil, and bake at 350°F until warm.
- For a crisper crust, bake batter in a preheated cast iron skillet sprayed with oil, checking for doneness with a toothpick after 15 minutes.
- To make cornbread muffins, divide batter into a lined 12-cup muffin tin, filling about two-thirds full, and bake at 350°F for 12–14 minutes, yielding 12 muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 215mg | 9% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 309IU | 6% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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