Classic Cornbread Recipe

Cornbread is a classic side dish that's perfect with hearty meals like chili, BBQ, or stews. It's known for its slightly sweet, crumbly texture. Here’s a straightforward recipe for making delicious, moist cornbread:

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole milk or 2% is best)
• 1/4 cup unsalted butter, melted
• 2 large eggs

Optional Add-ins:

• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped jalapeños or green chilies (for a bit of spice)
• 1/2 cup cooked, crumbled bacon

Instructions:

1. Preheat Oven:

• Heat Oven: Preheat your oven to 400°F (200°C).
• Prepare Pan: Grease a 9-inch square baking pan, a 10-inch cast-iron skillet, or a similar-sized oven-safe dish. Alternatively, you can line it with parchment paper for easy removal.

2. Mix Dry Ingredients:

• Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

3. Mix Wet Ingredients:

• Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, and eggs until well blended.

4. Combine Ingredients:

• Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be lumpy.

5. Optional Add-ins:

• Stir in Add-ins: If you’re using any optional add-ins like corn kernels, cheese, jalapeños, or bacon, fold them into the batter.

6. Bake:

• Pour Batter: Pour the batter into the prepared baking pan or skillet.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve:

• Cool Slightly: Allow the cornbread to cool in the pan for about 10 minutes before slicing. This helps it set and makes it easier to cut.
• Serve: Cut into squares or wedges and serve warm. It’s great with butter, honey, or jam.

Tips:

• Texture: For a more tender crumb, use buttermilk instead of regular milk. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• Crispier Crust: For a crispier crust, heat the skillet in the oven before adding the batter. Grease the hot skillet with a bit of butter or oil, then pour in the batter.
• Storage: Cornbread is best enjoyed fresh but can be stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week or freeze it for up to 3 months.

Enjoy your homemade cornbread! It’s perfect as a side for any meal or as a delicious snack on its own.