Classic Golden Cornbread
A perfect balance of sweet and savory, this moist cornbread features a tender crumb and a beautifully golden, slightly crisp crust.
Ingredients
- •1 cup yellow cornmeal (160g)
- •1 cup all-purpose flour (125g)
- •1/4 cup granulated sugar (50g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 cup whole milk (240ml)
- •1 large egg, lightly beaten
- •1/4 cup unsalted butter, melted (55g)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- 3
In a separate small bowl, whisk together the milk, egg, and melted butter.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour streaks disappear; do not overmix.
- 5
Pour the batter into the prepared baking pan and spread it evenly to the corners.
- 6
Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7
Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving warm.
💡 Chef tips
- For an extra crispy crust, place your greased baking pan in the oven while it preheats, then pour the batter into the hot pan.
- To make this recipe pareve, substitute the milk with unsweetened soy or almond milk and the butter with an equal amount of neutral vegetable oil or melted margarine.
- Store leftovers in an airtight container at room temperature for up to two days, or freeze wrapped tightly for up to one month.
✅ How it should turn out
The finished cornbread should have a deep golden-brown top, a moist and slightly crumbly interior, and a sweet, buttery aroma that pairs perfectly with chili or honey.