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Cornbread recipe


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  • Bread without yeast
  • Cornbread

A simple recipe for cornbread. Cut into squares and serve cornbread with chilli con carne, a bowl of soup or chowder.

91 people made this

IngredientsMakes: 1 (20cm) square tin

  • 120g polenta (cornmeal)
  • 125ml milk
  • 100g butter or margarine
  • 100g caster sugar
  • 175g plain flour
  • 2 tablespoons cornflour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 250ml milk

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4. Grease a 20cm square tin thoroughly.
  2. Combine polenta and milk. Sieve flour, baking powder and salt. Stir together the egg and milk.
  3. Cream margarine and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in polenta mixture.
  4. Bake for 40 to 45 minutes.

Tip

You can cut down on the sugar to just a couple of tablespoons if you prefer your cornbread less sweet.

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Reviews & ratingsAverage global rating:(59)

Reviews in English (50)

Just used a few tablespoons of sugar. Mixed dry ingredients in one bowl, wet (plus melted butter) in another and combined slowly. Make sure not to overmix. It came out beautifully.-27 Nov 2012

The two separate quantities of milk seems a bit ambiguous.-11 Mar 2016

Made it with light brown sugar-30 Oct 2015


When it comes to cornbread, the crisp bottom is often the best part—that's why this cornbread should be inverted onto the plate. Serve sage leaves on top for a herbal punch.

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Cornbread

This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. It's tender and moist, with pleasing corn flavor.

Ingredients

  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (156g) cornmeal
  • 1/4 cup (50g) sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups (283g) lukewarm milk
  • 4 tablespoons (57g) unsalted butter, melted, cooled
  • 1/4 cup (50g) vegetable oil
  • 1 large egg

Instructions

Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

Weigh your flour and cornmeal or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.

Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

Take it a step further

Cornbread, reimagined

Spread the batter into the prepared pan, or scoop into the muffin tin.

Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

Remove the bread from the oven and cool it on a rack for 5 minutes before cutting serve warm.

Store any leftovers, well wrapped, at cool room temperature for a few days freeze for longer storage.

Tips from our Bakers

Want to make mini loaves? Use three 3 1/4" x 5 3/4" x 2 1/4" mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 28 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

Cornbread isn't just an accompaniment to chili anymore. It can be dressed up to go with almost any dish. Add any of the following ingredients, or experiment with some of your own. Stir “extras” into the batter just before pouring it into the pan, and add 3 to 5 minutes to the suggested baking time.

Corn and scallion
1/2 cup (57g) fresh/cooked or frozen/thawed corn kernels
1/2 cup (about 43g) chopped scallions (3 or 4 scallions, white and green part)

Bacon, cheddar, and chive
1/2 cup (57g) cooked, crumbled bacon
3/4 cup (85g) grated cheddar cheese
2 tablespoons snipped fresh chives

Cranberry-walnut
1/2 cup (71g) dried cranberries
1/2 cup (57g) chopped walnuts


How to Make Moist Cornbread

Like a lot of tasty dishes, this one starts with butter. Usually I&rsquoll make my cornbread in a cast iron skillet. This cornbread recipe I prefer baking in a square baking dish because it&rsquos so fluffy and tender.

The baking dish goes into the oven while it heats up to melt the butter. Keep check on it because you don&rsquot want your butter to burn. You should have plenty of time to make the traditional cornbread batter while the butter melts.


Gram Irene's Best Cornbread Recipe

The “secret ingredient” keeps this cornbread moist, never dry or gritty.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1 x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 cup flour – all-purpose or gluten free flour blend
  • 1 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Wet Ingredients

Instructions

Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.

Blend dry ingredients together in a large bowl.

Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.

If you are using heavy glass bakeware, it may take 5 – 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.

Notes

Enjoy warm or at room temperature with butter, baked beans, soup or meal of your choice.

Nutrition

Keywords: cornbread, corn bread, quick bread

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Buttermilk

Buttermilk serves two purposes in this recipe: to help flavor the bread, and to react with the baking soda to tenderize and make the bread rise. The tangy flavor the buttermilk brings to this cornbread is really quite nice and rounds out the flavors.

If you do not have buttermilk on hand, then you can easily create a substitute by mixing regular milk with a bit of lemon juice or white vinegar. You can also thin out sour cream or plain yogurt with a bit of water until it is the consistency of buttermilk. See the recipe notes for exact amounts for these buttermilk substitutes.


Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs

Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.


Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F.

Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using).

In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.

Whisk liquid ingredients into dry ingredients just until thoroughly mixed avoid over-mixing.

Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.

Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it's best to eat it while it's still fresh.)


How to Make Cornbread

  1. Preheat oven to 375 degrees. Spray a glass 9吉 dish or large cast-iron skillet with nonstick cooking spray and set aside.
  2. In a large bowl, whisk cornmeal, flour, salt, and leavenings together until well combined.
  3. Create a well in the center of the dry ingredients and measure and pour in the remaining wet ingredients. Slowly stir together until a uniform batter forms. Pour into prepared baking dish.
  4. Bake 20-25 minutes or until the edges and top have browned slightly. Remove from oven and cool at least 15 minutes before serving.

This recipe yields a very moist and tender cake-like cornbread. If you’d like a more traditional cornbread, be sure to bake this in a cast-iron skillet to get crispier edges.


Preheat the oven to 375 degrees F. Grease a 9x9 baking dish.

In a bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, and eggs.

Stir the flour mixture into the buttermilk mixture mixing only enough to combine the ingredients. Do not over mix the batter.

Pour the batter into the greased baking dish. Place in the oven and bake at 375 degrees F for about 30 minutes or until lightly browned and a toothpick inserted in the middle comes out clean

Remove the pan from the oven. Let the cornbread cool in the pan on a wire rack for 5-10 minutes then slice and serve. Store the cornbread in an airtight container.


Watch the video: Molly Makes Cornbread Muffins with Honey Butter. From the Test Kitchen. Bon Appétit (January 2022).