Cornbread (classic)
Printed from Inclusive Kitchen — Cornbread
Cornbread is a beloved staple in American cuisine, particularly in the Southern states, where it has been served alongside hearty dishes for generations. This classic version is made with simple ingredients that come together to create a moist, slightly sweet bread that pairs beautifully with chili, barbecue, or even just a pat of butter. The beauty of cornbread lies in its versatility; it can be enjoyed as a side dish, a breakfast treat, or even a snack on its own.
Historically, cornbread has roots in Native American cooking, where cornmeal was a primary ingredient. Over time, it evolved into various regional styles, from the sweet, cake-like versions found in the North to the more savory, crumbly types popular in the South. This classic recipe strikes a balance, offering a tender crumb with a hint of sweetness that appeals to a wide range of palates.
To make this cornbread, you’ll need a few basic kitchen tools: a mixing bowl, a whisk, a measuring cup, and an 8-inch square baking pan. The process is straightforward, making it a perfect recipe for both novice and experienced bakers. Just remember, the key to a great cornbread is not to overmix the batter; a few lumps are perfectly fine.
As you bake, your kitchen will fill with the warm, inviting aroma of freshly baked bread, and you might find it hard to resist sneaking a piece before dinner. Just be careful; if you eat too much, you might end up in a cornbread coma! But don’t worry, it’s a delicious way to go. Enjoy this classic cornbread warm, with butter melting into its golden crust, and you’ll understand why it has stood the test of time.
Ingredients
- 1.5 cups cornmeal
- 0.5 cups all-purpose flour
- 0.25 cups sugar
- 1 tablespoons baking powder
- 0.5 teaspoons salt
- 1 cups milk
- 2 eggs
- 0.5 cups butter
Instructions
- Preheat your oven to 400°F (200°C). This high temperature helps create a nice crust on the cornbread while keeping the inside moist.
- In a large mixing bowl, combine 1.5 cups of cornmeal, 0.5 cups of all-purpose flour, 0.25 cups of sugar, 1 tablespoon of baking powder, and 0.5 teaspoons of salt. Whisk these dry ingredients together until well blended.
- In a separate bowl, whisk together 1 cup of milk, 2 eggs, and 0.5 cups of melted butter. Make sure the butter isn’t too hot, or it could cook the eggs.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are okay; overmixing can lead to dense cornbread.
- Grease an 8-inch square baking pan with butter or non-stick spray. This will help the cornbread release easily after baking.
- Pour the batter into the prepared pan, spreading it evenly. You can tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 20-25 minutes. The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This cooling time helps it set and makes it easier to cut.
- Cut into squares and serve warm, preferably with a pat of butter or a drizzle of honey. Enjoy the delightful texture and flavor!
Nutrition (per serving)
- Calories: 200
- Carbs g: 30
- Protein g: 4
- Fat g: 8
- Sugar g: 2
