This classic cornbread recipe offers a moist and tender texture with a slightly sweet flavor, perfect as a side dish for hearty meals or as a warm snack. Made with simple ingredients, it combines cornmeal and all-purpose flour for the ideal crumb, baked to a golden brown crust.
Total Time:35 minutes
Yield:8 servings
Ingredients
Dry Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Wet Ingredients
1 cup milk
2 large eggs
1/4 cup vegetable oil or melted butter
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C) and grease an 8-inch square baking dish or a cast-iron skillet to prevent sticking.
Mix Dry Ingredients: In a large bowl, thoroughly combine the cornmeal, all-purpose flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil or melted butter until smooth and well blended.
Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cornbread tender and light.
Bake Cornbread: Pour the batter into the prepared baking dish or skillet, spreading it evenly. Bake in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm with butter for a delightful treat.
Notes
For a richer flavor, substitute vegetable oil with melted unsalted butter.
Use buttermilk instead of regular milk to add a slight tang and improve texture.
Do not overmix the batter to avoid tough cornbread; stir just until ingredients are combined.
Adding corn kernels or shredded cheese can enhance texture and taste.
A cast-iron skillet helps create a crispier crust but a baking dish works equally well.
