Classic Cornbread
A simple, straight-forward recipe for classic, homemade cornbread that you can have on the dinner table in just 35 minutes!
Servings: 12
Calories: 173kcal
Ingredients
- 1 ¼ cups cornmeal (160 grams) (fine, medium, and coarse-ground are all ok; see notes)
- 1 cup all-purpose flour (125 grams)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 1 cup milk (227 grams)
- ¼ cup vegetable oil (56 grams)
- 1 egg
Instructions
- Preheat oven to 400F.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt with a wire whisk.
- Add milk, oil, and egg. Mix to combine, being sure that the egg is broken up and mixed in well.
- Scrape batter into a greased 8x8-inch baking pan.
- Bake at 400F for 20-25 minutes, until a toothpick inserted into the middle comes out clean. (A single crumb or two is okay, but batter is not.)
- Serve immediately. Store leftovers at room temperature in a sealed container.
Cornbread Muffins
- To make muffins, grease the bottoms only of the cups of a muffin tin, or line them with paper liners (my preference).
- Divide batter evenly among the muffin cups, filling them only ¾ full. A large (3-tablespoon or #20) cookie scoop helps you do this evenly, if you have one. If you have extra batter, make extra muffins rather than overfill the cups.
- Bake for 15-20 minutes, until a toothpick inserted inside a middle muffin comes out clean. If your muffin cups are small, they may be done a few minutes sooner.
Notes
Finely ground cornmeal will create a finer texture; coarse-ground cornmeal will create a gritty (in a good way!) texture. Both are great.
More important than grind is how fresh your cornmeal is. Buy decent cornmeal, not super-cheap cornmeal, which can be flavorless. Name brands are more consistent. Color of your cornmeal doesn't matter.
Cup-by-cup gluten-free flour blends should work in this recipe.
Soy milk should work instead of dairy milk.
The recipe originally took melted butter. I substitute oil to make it faster, and because my butter clumps back up when I add it to cold milk.
Recipe is adapted from the Betty Crocker Cookbook.
Calorie content was calculated in MyNetDiary and is an estimate only.
Nutrition
Calories: 173kcal
