Cornbread Recipe
This melt-in-your-mouth cornbread recipe has a hint of sweetness! It's especially perfect to serve with your favorite soup and chili recipes.
Prep Time5 minutes mins
Cook Time20 minutes mins
rest10 minutes mins
Total Time35 minutes mins
Course: Bread, Side Dish
Cuisine: American
Servings: 12 slices
Author: Lil' Luna
Preheat the oven to 375°F. Lightly grease an 8-x-10-inch (or 9-x-9-inch) baking dish. Set aside.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and pour in milk, eggs, and butter. Stir until just combined, then pour batter into the prepared pan.
Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
Make ahead of time. To freeze the cornbread, let cool, then wrap the whole block in plastic wrap, or cut into individual portions and wrap. Wrap again with aluminum foil, or place in a large resealable plastic freezer bag, and freeze for 1–2 months. To reheat, thaw at room temperature, remove the plastic wrap, then rewrap in tin foil. Bake at 350°F until warm.
BONUS RECIPE: CORNBREAD MUFFINS
To make Cornbread Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well about two-thirds full and bake at 350°F for 12–14 minutes. Makes 12 muffins.
Serving: 1slice | Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 215mg | Potassium: 232mg | Fiber: 2g | Sugar: 12g | Vitamin A: 309IU | Calcium: 92mg | Iron: 1mg