I just love this easy basic cornbread recipe. And I love cornbread in general.
Growing up we had cornbread quite a bit, probably because it is so hearty and incredibly easy to make. It is the perfect side dish for chili, barbecued meats, beans, chicken, or by itself with butter, honey, jelly, and jam.
And I love how simple it is to make, it comes together in minutes and doesn’t take a super long time to bake. If I can do it, you can do it. Let’s get baking!
Ingredients
- 1/4 cup of melted unsalted butter 57g
- 1 cup of milk 240ml
- 1 large egg
- 1/4 cup of white granulated sugar 50g
- 1/2 tsp. of salt 2 g
- 1 cup of all-purpose flour 120g
- 1 Tbsp. of baking powder 12g
- 1 1/4 cup of cornmeal 150g
Instructions
Preheat the oven to 400 F/205 C. With main rack in the middle position. Melt the butter and place it in a large bowl. Then add the milk and egg and mix together.
Next, add the rest of the ingredients, the sugar, salt, flour, baking powder, and cornmeal. If you want your cornbread to be sweeter add 1/2 cup of sugar instead of 1/4 cup of sugar. For less sweet only do 2 tbsp of sugar. Mix until all combined, scrape the sides of the bowl as needed.
Grease an 8x8 inch baking pan or cast-iron skillet with shortening or with cooking spray.
Spread the batter out evenly in the pan and bake for 20 to 25 minutes until the sides are golden brown and a toothpick comes out clean when poked in the middle.
Allow the cornbread to cool for about 15 minutes or so, and then slice it and serve. Enjoy!
Print the full recipe here here on my website.
Watch the video tutorial here: