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Golden Cornbread
Crispy on the edges with a tender, slightly sweet crumb, this classic cornbread is exactly what your chili or stew needs. You won't need a mixer to pull this simple batter together, just a couple of bowls and a whisk. It bakes up tall and fluffy, ready to soak up every drop of soup on your plate. Slather a warm square with salted butter and you'll understand why it's a timeless favorite.
Equipment
- Oven
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ⅔ cup milk
- 4 tablespoons butter or margarine, melted
- 1 large egg
Instructions
- 1Heat the oven to 425°F and grease an 8-inch square baking pan.
- 2Whisk the all-purpose flour, cornmeal, sugar, baking powder, and salt together in a medium bowl. In a separate small bowl, beat the milk, melted butter, and egg until fully combined.
- 3Pour the wet mixture into the dry ingredients. Stir just until the flour is moistened. Don't overmix here, or the bread will turn out tough. It's perfectly fine if the batter looks slightly lumpy.
- 4Pour the batter into the prepared pan and spread it into an even layer. Bake for 20 to 25 minutes, until the top turns golden and a toothpick inserted into the center comes out clean. Let it cool slightly before slicing into nine squares.
Notes
- Serving: Serve warm directly from the pan, ideally with a generous pat of salted butter.
- Storage: Keep leftover squares in an airtight container at room temperature for up to 3 days.
- Reheat: Warm individual slices in the microwave for 10 to 15 seconds to restore their soft texture.
Recipe Details
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