Cornbread

5 from 1 vote

Cornbread is a staple to add to just about any meal. This recipe comes out light and fluffy with a crunchy crust and delicious buttery flavor. If you are looking for an easy homemade cornbread recipe this is it and it's ready to eat in under 25 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Breads

Cuisine: American

Keyword: best cornbread, buttery cornbread, homemade cornbread

Servings: Servings

Calories: 240kcal

Author: Milisa

Ingredients

1 tablespoon shortening
1 cup cornmeal
1 cup all purpose flour
1/2 cup sugar optional
1 tablespoon + 1 teaspoon baking powder
1 teaspoon kosher salt
1 cup whole milk
1 large egg
1/3 cup melted butter

Instructions

Add shortening to a 9 x 9 square baking pan or 10 inch cast iron skillet. Place in the oven and preheat to 425°.
In a mixing bowl, add cornmeal, flour, sugar, baking powder, salt, milk, egg and melted butter.
Whisk together just until combined, do not over mix.
When oven is preheated, shortening will be melted and hot, use oven mitts to remove the pan from the oven. Pour batter into the pan and smooth evenly. Use oven mitts to return pan to the oven.
Bake for 17 - 20 minutes or until a toothpick inserted comes out clean. Cornbread should be golden brown on top and around the edges.
Remove from oven, slice and serve immedieately.

Notes

STORAGE: Store cornbread covered with plastic wrap or foil at room temperature up to 2 days or refrigerated up to 5 days.

REHEAT: Cornbread can be served at room temperature or warmed in a toaster oven or oven for about 5 - 8 minutes at 325°.

BEST CORNMEAL: Use yellow cornmeal for this recipe, fine or medium ground will work.

GLUTEN-FREE CORNBREAD: Make this recipe gluten free by using a gluten free 1:1 baking mix in place of the all purpose flour.

DRY CRUMBLY CORNBREAD: If your cornbread turns out dry and crumbly it could be that you over cooked it. Oven temperatures vary, so start checking the cornbread at about 15 minutes.

Nutrition