This cornbread recipe is a delightful blend of cornmeal and all-purpose flour, creating a moist and slightly sweet bread that's perfect for any meal. With a golden crust and tender crumb, it's sure to become a family favorite.
Most of the ingredients in this recipe are common pantry staples, but you might need to pick up cornmeal if you don't already have it. Cornmeal is a coarse flour made from dried corn, and it's essential for giving the cornbread its characteristic texture and flavor. Make sure to get a medium or fine grind for the best results.
Ingredients For My Favorite Cornbread Recipe
Cornmeal: Provides the essential texture and flavor for the cornbread.
All-purpose flour: Adds structure and helps the bread rise.
Sugar: Adds a touch of sweetness to balance the flavors.
Baking powder: Leavens the bread, making it light and fluffy.
Salt: Enhances the overall flavor of the cornbread.
Milk: Adds moisture and richness to the batter.
Eggs: Bind the ingredients together and add richness.
Vegetable oil: Adds moisture and helps create a tender crumb.
Technique Tip for This Cornbread
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Stir just until the ingredients are combined and no large lumps remain. This will help ensure a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can be used in a pinch, though it may alter the texture slightly.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the cornbread denser.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to reduce the milk slightly to compensate for the extra liquid.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the cornbread more tender and moist.
beaten eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit for a few minutes to thicken. This is a good vegan alternative.
vegetable oil - Substitute with melted butter: Melted butter adds a richer flavor and can be used in the same quantity as vegetable oil.
Other Alternative Recipes Similar to This Cornbread
How To Store / Freeze This Cornbread
- Allow the cornbread to cool completely before storing. This prevents condensation from forming, which can make the cornbread soggy.
- Wrap the cornbread tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
- Store the wrapped or containerized cornbread at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
- For freezing, cut the cornbread into individual portions. This makes it easier to thaw only what you need.
- Wrap each portion in plastic wrap, then place the wrapped pieces in a resealable freezer bag. Squeeze out as much air as possible before sealing.
- Label the freezer bag with the date to keep track of its freshness. Cornbread can be frozen for up to 3 months.
- To thaw, remove the desired number of portions from the freezer and let them sit at room temperature for a few hours or overnight in the refrigerator.
- Reheat the cornbread in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual portions for about 20-30 seconds.
- For an extra touch, brush the reheated cornbread with a bit of butter or honey before serving to enhance its flavor and moisture.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the leftover cornbread in aluminum foil to prevent it from drying out.
- Place the wrapped cornbread on a baking sheet.
- Heat for about 10-15 minutes, or until it's warmed through.
- Remove from the oven and let it cool slightly before serving.
Microwave Method:
- Place a slice of cornbread on a microwave-safe plate.
- Cover it with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check if it's heated through; if not, continue in 10-second intervals.
- Let it sit for a minute before enjoying.
Skillet Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or oil to the skillet.
- Place the cornbread slices in the skillet.
- Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.
- Serve immediately for a delightful texture.
Steamer Method:
- Set up your steamer according to the manufacturer's instructions.
- Place the cornbread in a heatproof dish or wrap it in parchment paper.
- Steam for about 5-7 minutes, or until heated through.
- Carefully remove from the steamer and let it cool slightly before serving.
Best Tools for This Recipe
Oven: Used to bake the cornbread at the specified temperature of 400°F (200°C).
Mixing bowl: Needed to combine the dry ingredients like cornmeal, flour, sugar, baking powder, and salt.
Mixing bowl: Another one is required to whisk together the wet ingredients such as milk, eggs, and vegetable oil.
Whisk: Used to thoroughly mix the wet ingredients until they are well combined.
Spatula: Handy for stirring the wet and dry ingredients together until just combined.
Baking pan: The container where you pour the batter before placing it in the oven to bake.
Measuring cups: Essential for accurately measuring out the cornmeal, flour, sugar, and milk.
Measuring spoons: Used to measure the baking powder, salt, and vegetable oil.
Toothpick: Useful for checking if the cornbread is done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the cornbread to cool slightly before serving, ensuring it doesn't become soggy from steam.
How to Save Time on Making This Cornbread
Pre-measure ingredients: Measure out all cornmeal, flour, sugar, baking powder, and salt before starting. This saves time during mixing.
Use a large mixing bowl: A larger bowl helps to mix dry ingredients and wet ingredients more efficiently, reducing mess and time.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it reaches the desired temperature by the time you're ready to bake.
Grease the pan ahead: Grease your baking pan before mixing the batter to streamline the process.
My Favorite Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- ½ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- 2 Eggs beaten
- ¼ cup Vegetable oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving. Enjoy!
Nutritional Value
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