why make this recipe

Easy Cornbread is a delightful and simple side dish that adds warmth and flavor to any meal. This cornbread recipe is quick to make, requiring just a few common ingredients. It is perfect for gatherings, barbecues, or as a comforting addition to soup or chili. Plus, it’s a great way to use cornmeal, a staple ingredient that many people love.

how to make Easy Cornbread

Ingredients:

175 g cornmeal (or yellow polenta)
125 g plain flour (all-purpose flour)
45 g caster sugar (superfine sugar)
3 g fine salt
1 tablespoon baking powder
250 ml milk
1 egg
50 g unsalted butter (melted and cooled)
Unsalted butter (or non-stick baking spray, to grease the pan)

Directions:

Preheat the oven to 200°C/390°F (without fan).
Grease a cast-iron skillet (26 cm/10.5 inch) with butter or non-stick baking spray. (See Kitchen Notes below for using other pans.)
In a large bowl, mix together the cornmeal (or polenta), flour, sugar, salt, and baking powder.
In a measuring jug, whisk together the milk and egg.
Pour the milk mixture into the bowl of dry ingredients.
Lightly mix until everything is just combined.
Last, mix through the melted butter.
Pour the mixture into the prepared skillet (or cake pan).
Bake for 20 to 25 minutes, or until the top of the cornbread is lightly golden.
Serve warm, but allow the cornbread to rest for about 5-10 minutes before serving (not crucial, but the cornbread will be very soft if served straight from the oven).

how to serve Easy Cornbread

Serve Easy Cornbread warm, ideally with some butter spread on top. It pairs nicely with chili, soups, or just as a simple snack on its own. You can also enjoy it with a drizzle of honey or a sprinkle of cheese.

how to store Easy Cornbread

To store leftovers, let the cornbread cool completely before wrapping it in plastic wrap or placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can last up to 3 months in the freezer. Just thaw before serving.

tips to make Easy Cornbread

Make sure to not overmix the batter; gently combine the ingredients for a light and fluffy texture.
If you prefer a sweeter cornbread, you can add a little more sugar.
For added flavor, try incorporating ingredients like jalapeños, cheese, or herbs into the batter.

variation

You can make variations of Easy Cornbread by adding in different flavors or ingredients. For example, cheddar cheese can give it a savory kick, while blueberries can make for a delightful treat. You can also experiment with different types of flour for unique textures.

FAQs

Can I use whole cornmeal instead of fine cornmeal?
Yes, using whole cornmeal will give your cornbread a more textured feel, which some people enjoy.

Can I make this cornbread gluten-free?
Certainly! You can substitute the plain flour with a gluten-free all-purpose flour blend.

How can I tell when the cornbread is done baking?
The cornbread is ready when the top is lightly golden, and a toothpick inserted into the center comes out clean.

Easy Cornbread

Easy Cornbread is a delightful and simple side dish that adds warmth and flavor to any meal, making it a perfect addition to gatherings, barbecues, or comforting soups and chili.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 8 servings

Calories 180 kcal

Ingredients

Dry Ingredients

175 g cornmeal (or yellow polenta)
125 g plain flour (all-purpose flour)
45 g caster sugar (superfine sugar)
3 g fine salt
1 tablespoon baking powder

Wet Ingredients

250 ml milk
1 large egg
50 g unsalted butter (melted and cooled)
Unsalted butter (or non-stick baking spray, to grease the pan)

Instructions

Preparation

Preheat the oven to 200°C/390°F (without fan).
Grease a cast-iron skillet (26 cm/10.5 inch) with butter or non-stick baking spray.
In a large bowl, mix together the cornmeal (or polenta), flour, sugar, salt, and baking powder.
In a measuring jug, whisk together the milk and egg.
Pour the milk mixture into the bowl of dry ingredients and lightly mix until everything is just combined.
Mix through the melted butter.
Pour the mixture into the prepared skillet (or cake pan).

Baking

Bake for 20 to 25 minutes, or until the top of the cornbread is lightly golden.
Allow the cornbread to rest for about 5-10 minutes before serving.

Notes

Make sure not to overmix the batter for a light and fluffy texture. If you prefer a sweeter cornbread, you can add a little more sugar. For added flavor, try incorporating ingredients like jalapeños, cheese, or herbs into the batter. To store leftovers, let the cornbread cool completely before wrapping it in plastic wrap or placing it in an airtight container. It can keep in the refrigerator for up to 3 days and be frozen for up to 3 months.

Keyword Baking, Comfort Food, Cornbread, Easy Cornbread, Simple Recipes