Cornbread should be fluffy, soft, buttery, corny and slightly sweet in opinion. Here it is friends, the Best Cornbread Recipe! {easy & from scratch}.
Do you like cornbread? Who am I kidding, seriously, who doesn’t like cornbread? Please if you do not like cornbread write me a comment and I will make you some cornbread to see if I can successfully convert you.
Good cornbread is moist, sweet, fluffy and buttery. The perfect little crumbly side for rich meals like chili, chicken wild rice soup or summer BBQs. And for some reason up until a year ago, I had this weird perception that it was difficult to master. Well I was dead wrong.
In the past I have had a lot of boxed cornbread. You know the Jiffy box mix kind. Decent but never as moist and fluffy as the stuff served up at BBQ joints in Texas. Because of this I convinced myself that it would be difficult to make from scratch. Let me tell you, it is not difficult at all. Seriously it as easy as opening a box of Jiffy and mixing all the ingredients.
8 ingredients. 1 bowl. 35 minutes in the oven. Boom. Done. Pure corn bread gold.
8 ingredients seems like a lot, but they are all pantry staples I promise! Milk, eggs, flour, oil, butter, baking powder, sugar. We all have these. The only ingredient you may not have is cornmeal.
So whether you are in need of a side for your winter chili, soup or summer BBQ, this recipe is a winner. Just a few whole real ingredients (none of that chemical stuff), a good mix, a little oven time and TA-DA. Slather on some butter and maybe honey and enjoy.
Yields Yield: 8 inch pan; recipe doubles easily into a 9x13 inch pan
Ingredients
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 3 tablespoons butter, melted
- 2 eggs, beaten
- 1 1/4 cup milk (preferably 2% or whole)
Instructions
- Add dry ingredients into a large bowl and mix. Make a well and add oil, butter, eggs, and milk into the center. Stir until just combined (batter will be runny – which is fine).
- Bake in an 8-inch square pan at 350 degrees for 35-40 minutes.
Slightly adapted from Mel’s Kitchen Café Cornbread recipe.
Originally posted 2016-03-30 05:41:41.
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