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Golden Cornbread
Crispy around the edges with an impossibly tender crumb, this classic cornbread brings instant comfort to any table. It strikes the right balance of savory corn flavor and a subtle touch of sweetness. You'll mix the simple batter in minutes using basic pantry staples like cornmeal, flour, and melted butter. Serve these golden squares alongside a hearty bowl of chili, roasted meats, or a holiday feast. It's also a wonderful companion for a pat of soft butter and a drizzle of honey.
Equipment
- Oven
Ingredients
- 1 cup all-purpose flour
- cup cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- teaspoon salt
- cup milk
- 4 tablespoons butter or margarine, melted
- 1 large egg
Instructions
- 1Heat the oven to 425°F and lightly 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 with a fork until fully combined.
- 3Pour the wet egg mixture into the dry flour mixture. Stir gently just until the dry ingredients are moistened, leaving the batter slightly lumpy. Don't overmix, or the cornbread will turn out tough.
- 4Pour the batter into the prepared baking 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 in the pan before slicing into nine squares.
Notes
- Variation: Bake the batter in a greased muffin tin or corn stick pan, checking for doneness a few minutes earlier.
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 3 days.
- Reheat: Warm individual squares in the microwave for 10 to 15 seconds, or toast them in a skillet with a little butter.
Recipe Details
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