Side DishSnack

Classic Cornbread

Name: Classic Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 3 tbsp granulated sugar; 3.5 tsp baking powder; 1 tsp salt; 1 pcs large egg lightly beaten; 1 cup milk; 0.25 cup vegetable oil; 1 tsp vegetable oil for greasing

This classic cornbread has a tender, moist crumb and a subtle sweetness. It's quick to mix together and serves as a perfect side for chili, soups, and barbecue. This recipe uses oil for a lighter texture, but can also be made with melted bacon drippings for a savory flavor.

An original recipe by Forkin

Total time: 40 min
Serves: 6
Difficulty: Easy
Per serving: 311 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

batter

1 cupall-purpose flour
1 cupyellow cornmeal
3 tbspgranulated sugar
3.5 tspbaking powder
1 tspsalt
1 pcslarge egg, lightly beaten
1 cupmilk
0.25 cupvegetable oil

pan

1 tspvegetable oil, for greasing

Equipment

8-inch square baking pan · large bowl · spatula · medium bowl · oven · whisk

The method

Step by step

1
Preheat your oven to 220°C (425°F) and grease an 8x8-inch baking pan with oil.
About 5 min
Cook’s note: For a crispier crust, use a cast-iron skillet and preheat it in the oven while you mix the batter.
2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the baking powder is evenly distributed, which helps the cornbread rise evenly.
3
In a separate medium bowl, combine the lightly beaten egg, milk, and vegetable oil.
About 1 min
4
Pour the wet ingredients into the dry ingredients all at once.
About 1 min
5
Stir with a spatula just until the batter is combined. Do not overmix; a few small lumps are perfectly fine.
About 1 min
Cook’s note: Overmixing develops gluten and can make the cornbread tough instead of tender.
6
Pour the batter into the prepared baking pan and spread it evenly.
7
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
About 25 min
8
Let the cornbread cool in the pan for at least 5 minutes before slicing into squares and serving warm.
About 5 min
Cook’s note: Serve with a pat of butter or a drizzle of honey.

Per serving

Nutrition

58%Score

Calories: 311kcal
Protein: 6.5g
Carbs: 44.8g
Fat: 12.3g
Fibre: 2.3g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer.

Reheating

Reheat individual slices in a toaster oven or microwave until warmed through.