Here’s a classic recipe for baked cornbread—moist, slightly sweet, and perfect as a side for chili, soups, or barbecue.
Ingredients (8×8-inch pan)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional, adjust for sweetness)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
Instructions
1. Preheat & Prepare Pan
- Preheat oven to 400°F (200°C).
- Grease an 8×8-inch baking pan or line with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients
- In another bowl, whisk together milk, eggs, and melted butter.
4. Combine & Pour
- Pour wet ingredients into dry ingredients and stir until just combined.
- Do not overmix; a few lumps are fine.
- Pour batter into prepared pan and smooth the top.
5. Bake
- Bake 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing.
Tips
- Extra moist: Replace 1/4 cup of milk with sour cream or yogurt.
- Cheesy cornbread: Fold in 1/2 cup shredded cheddar.
- Add-ins: Corn kernels, jalapeños, or herbs for extra flavor.
- Crispy top: Bake in a preheated cast-iron skillet for a crunchy crust.
If you want, I can also give a quick 1-bowl skillet cornbread recipe that comes out golden and fluffy in under 30 minutes.
Do you want me to provide that version?
