Cornbread
This cornbread recipe features a moist texture and a slightly sweet flavor, making it a perfect side dish for stews or chili. With simple ingredients and easy steps, it's quick to prepare and bake.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup all-purpose white wheat flour1 tbsp baking powder
1 tsp salt
1 cup cornmeal
2 tsp sugar
1 cup milk (1% fat)
1/4 cup olive oil
1 egg
Cornbread is a classic and versatile side dish that is perfect for any meal. Whether you're serving it with a hearty stew, a bowl of chili, or just enjoying it on its own, this cornbread recipe is easy to follow and delivers a delicious result. Made with simple ingredients like cornmeal, flour, and olive oil, this cornbread has a moist texture with a slightly sweet flavor that will leave you and your guests wanting more.
Instructions:
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a similar size ovenproof dish and set it aside.
- In a medium-sized mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 1 cup of cornmeal, and 2 teaspoons of sugar. Whisk the dry ingredients together until they are evenly mixed.
- In a separate mixing bowl, beat the egg until well blended. Add 1 cup of milk and 1/4 cup of olive oil to the beaten egg. Whisk everything together until the mixture is uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture just until combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the greased baking pan. Use a spatula to spread the batter evenly in the pan.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Remove the pan from the oven and let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.
Making cornbread from scratch is straightforward and rewarding. By following these steps and tips, you'll have a delicious homemade cornbread that pairs wonderfully with a variety of dishes. Enjoy your warm, golden cornbread fresh out of the oven, and don't be afraid to experiment with additional flavors and ingredients to make it your own. Happy baking!
Cornbread FAQ:
Bake the cornbread in a preheated oven at 400°F (200°C) for 20-25 minutes. It's done when the top is golden brown and a toothpick inserted in the center comes out clean.
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Yes, you can substitute almond milk or any plant-based milk for the 1% milk. The texture and flavor may vary slightly, but it should still work well.
Use an 8-inch square baking pan or a similar size ovenproof dish for best results. This size allows for even baking and a good rise.
Check for doneness by inserting a toothpick into the center; it should come out clean. The cornbread should also have a golden brown top.
Cooking Tips:
- Preheat your oven to 400°F (200°C) before starting to ensure it's hot enough when you're ready to bake.
- Use a cast iron skillet if you have one, as it can give your cornbread a wonderful crusty edge.
- Mix the dry ingredients and wet ingredients separately before combining them to avoid overmixing, which can make the cornbread denser.
- If you prefer a sweeter cornbread, you can increase the amount of sugar to 1/4 cup (50g).
- Let the cornbread cool in the skillet for a few minutes before slicing to make it easier to handle.
- Feel free to add in extras like chopped jalapeños, shredded cheese, or corn kernels to give your cornbread a unique twist.
Nutrition Facts
8 ServingsCalories 160kcal
Protein 5g
Carbohydrates 30g
Fiber 1.25g
Sugar 3.11g
Fat 9g
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