How to Make Classic Cornbread from Scratch

Why Cornbread is a Must-Have Side Dish

Cornbread is a classic Southern staple that has been enjoyed for generations. With its crispy edges and fluffy center, it’s the perfect complement to any meal. Whether you’re serving up a savory bowl of chili or a summer barbecue feast, cornbread is a must-have side dish that will have everyone asking for seconds.

Not only is cornbread delicious, but it’s also incredibly easy to make from scratch. With just a few simple ingredients, you can whip up a batch in no time. In this post, we’ll be sharing our favorite recipe for classic cornbread that is sure to become a family favorite.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs and then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cornbread from the oven and let it cool for 5 minutes before slicing and serving.

Variations

Cornbread is a versatile dish that can be easily customized to suit your tastes. Here are a few variations to try:

• Jalapeño Cornbread: Add 1-2 diced jalapeños to the batter for a spicy kick.
• Cheddar Cornbread: Fold in 1 cup of shredded cheddar cheese to the batter for a cheesy twist.
• Honey Cornbread: Replace the sugar with honey for a sweeter, more indulgent cornbread.
• Buttermilk Cornbread: Use buttermilk instead of regular milk for a tangier, more flavorful cornbread.

Tips for Making Perfect Cornbread

While cornbread is a fairly straightforward dish, there are a few tips and tricks that can help ensure your cornbread turns out perfectly every time.

• Use a cast-iron skillet or baking dish for the best results. This will help create a crispy, golden-brown crust.
• Don’t overmix the batter. Mix it until the dry ingredients are just incorporated into the wet ingredients. Overmixing can lead to tough, dense cornbread.
• Let the cornbread cool for a few minutes before slicing it. This will allow it to set and will make it easier to slice.
• Serve with a pat of butter and a drizzle of honey, if desired.

Conclusion

Now that you know how to make classic cornbread from scratch, it’s time to get baking! With its crispy edges and fluffy center, this Southern staple is the perfect addition to any meal. Whether you’re serving it up with a savory meat dish or enjoying it on its own, cornbread is sure to be a hit with everyone at the table.

FAQ

Can I use cornmeal instead of corn flour?

Cornmeal and corn flour are not the same. Cornmeal is a grainy and coarser texture than corn flour. You can use cornmeal in this recipe, but you will need to adjust the amount of liquid accordingly.

What is the best type of cornmeal to use for cornbread?

The best type of cornmeal to use for cornbread is medium-grind yellow cornmeal. It will give you the perfect texture and flavor.

Can I make cornbread without eggs?

Yes, you can make cornbread without eggs. You can use a flax or chia egg as a substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken.

How do I keep my cornbread from being dry?

To keep your cornbread from being dry, you can add some sour cream or Greek yogurt to the batter. You can also add some grated cheese or diced jalapenos for extra flavor and moisture.

Can I make cornbread ahead of time?

Yes, you can make cornbread ahead of time. You can bake it the day before and store it in an airtight container at room temperature. To reheat, wrap it in foil and warm it in the oven at 350°F for 10-15 minutes.

Can I freeze cornbread?

Yes, you can freeze cornbread. Wrap it in foil or plastic wrap and place it in a freezer-safe container. It will last for up to 3 months in the freezer. To reheat, thaw it overnight in the fridge and warm it in the oven at 350°F for 10-15 minutes.

Can I use a cast iron skillet to make cornbread?

Yes, you can use a cast iron skillet to make cornbread. Preheat the skillet in the oven for 10 minutes before adding the batter. The skillet will give the cornbread a crispy crust and even cooking.

Can I add sugar to my cornbread?

Yes, you can add sugar to your cornbread. However, traditional Southern cornbread does not contain sugar. If you do add sugar, keep in mind that it will make the cornbread sweeter and more cake-like.

Can I make a vegan version of cornbread?

Yes, you can make a vegan version of cornbread. Use almond milk or soy milk instead of regular milk and use a flax or chia egg as a substitute for the eggs.

How long does cornbread last?

Cornbread will last for up to 3 days at room temperature in an airtight container. You can also store it in the fridge for up to a week.