Description
Soft, golden, and irresistibly cozy—this moist cornbread is quick to make and perfect with chili, soups, or a drizzle of honey.
Ingredients
– 1 cup (120g) cornmeal
– 1 cup (120g) all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 tablespoons granulated sugar
– 1 cup (240ml) milk
– 1/3 cup (80ml) vegetable oil
– 2 large eggs, beaten
Instructions
1. Preheat oven to 400°F (200°C) and grease an 8×8-inch baking pan or cast-iron skillet.
2. Whisk cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. Make a well, then add milk, oil, and beaten eggs.
4. Stir just until combined—don’t overmix (a few lumps are fine).
5. Spread batter evenly in the prepared pan.
6. Bake 22–25 minutes until golden and a toothpick comes out clean.
7. Cool 10 minutes before slicing and serving.
Notes
– For crispier edges, preheat a cast-iron skillet before adding batter.
– Replace 1/4 cup milk with yogurt or sour cream for extra tenderness.
– Mix-ins: cheddar, corn kernels, jalapeños, or honey.
Nutrition
- Serving Size: 1 piece (about 1/9 of recipe)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 340 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg