Description

This classic cornbread recipe is a perfect side dish for chili, BBQ, or any hearty meal. Made with yellow cornmeal, all-purpose flour, and a touch of sugar, it’s moist, tender, and golden brown. The cornbread is quick to prepare and baked to perfection, offering a delightful balance of sweetness and texture. Serve it warm with butter or honey for a comforting accompaniment.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk (or buttermilk for extra tang)
1/4 cup unsalted butter, melted (plus extra for greasing the pan)
2 large eggs

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet with butter or non-stick spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and free of lumps.
Combine Wet Ingredients: In a separate bowl, whisk together the milk (or buttermilk), melted unsalted butter, and eggs until the mixture is smooth and well incorporated.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a light and tender texture.
Bake the Cornbread: Pour the batter into the prepared baking dish or skillet, spreading the top evenly. Bake for 20-25 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 for a few minutes, then slice and serve warm. Enjoy it with butter, honey, or as a perfect side to your favorite meal.

Notes

Using buttermilk instead of regular milk adds a tangy flavor and makes the cornbread more tender.
Do not overmix the batter to avoid dense and tough cornbread.
Greasing the baking pan or skillet well is important to prevent sticking and ensure easy serving.
You can bake the cornbread in either a cast-iron skillet for a crispier crust or a baking dish for a softer edge.
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.