Cornbread
This simple cornbread recipe delivers a delicious, moist, and slightly sweet bread perfect as a side dish or for breakfast. It comes together quickly with basic pantry ingredients and bakes in under 20 minutes.
Equipment
- 8x8 inch baking pan
- Mixing bowls (large and medium)
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease an 8x8 inch baking pan. This ensures the cornbread bakes evenly and doesn't stick.
Combine Dry Ingredients
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. This step ensures all dry ingredients are evenly distributed for a consistent texture.
Combine Wet Ingredients
- In a separate medium bowl, whisk together the milk, egg, and vegetable oil until smooth. This creates a homogeneous mixture of the wet components for easy incorporation.
Mix Wet and Dry
- Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to a tough cornbread.
Bake
- Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before slicing and serving.
Notes
For a richer flavor, you can melt 2 tablespoons of butter and add it to the wet ingredients. You can also add 1/2 cup of shredded cheddar cheese or a can of drained corn for variations. Serve warm with butter or honey.