Cornbread
A delicious and easy cornbread recipe featuring a perfect blend of white wheat flour, cornmeal, and a touch of sweetness. Made with 1% milk and olive oil for a healthier twist, this cornbread is moist and flavorful, making it an ideal side dish for any meal. Bake up this comforting classic in no time with simple pantry ingredients!
- 06 May 2024
- Cook time 25 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.25g | 3% |
| Sugar 3.11g | 3% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.49g | 5% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 30mg | 5% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 0.10ug | 0% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 110mg | 3% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 460mg | 31% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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