Description
Southern comfort converges in this classic cornbread recipe, delivering golden warmth straight from grandma’s kitchen. Rich buttermilk and stone-ground cornmeal promise a delectable side you’ll savor alongside hearty stews and chili.
Ingredients
Scale
Dry Ingredients:
- 1 cup (240 ml) cornmeal
- 1 cup (120 g) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (2.5 ml) salt
Wet Ingredients:
- 1 cup (240 ml) milk
- 2 large eggs
Fat Ingredient:
- 1/4 cup (60 ml) unsalted butter (melted)
Instructions
- Prepare the cooking vessel by generously coating an 8-inch square baking dish or cast-iron skillet with oil or butter. Heat the oven to a precise 200C (400F).
- Create a dry ingredient foundation by thoroughly blending cornmeal, flour, sugar, baking powder, and salt in a spacious mixing bowl using a whisk.
- In a separate container, vigorously whisk milk, eggs, and melted butter until the liquid mixture achieves a smooth, uniform consistency.
- Gently fold the liquid ingredients into the dry mixture, stirring with minimal agitation. Embrace a few small lumps, as overmixing can compromise the cornbread’s delicate texture.
- Transfer the batter into the prepared cooking vessel, ensuring an even distribution. Position in the preheated oven and bake for 20-25 minutes, monitoring until the surface transforms into a rich golden hue.
- Verify doneness by inserting a toothpick into the center – it should emerge clean and dry. Remove from the oven and allow the cornbread to rest for several minutes.
- Slice into generous portions and serve while still warm. Enhance with a pat of creamy butter or a drizzle of golden honey for added indulgence.
Notes
- Customize the sweetness by adjusting sugar levels, making it more or less sweet depending on personal preference.
- Transform into a gluten-free version by substituting regular flour with almond or gluten-free flour blend.
- Enhance flavor by adding mix-ins like jalapeños, corn kernels, or shredded cheese for extra texture and taste.
- Prevent dry cornbread by avoiding overmixing the batter and checking doneness early to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg