Classic Golden Cornbread
This moist, buttery cornbread features a perfect balance of sweet and savory flavors with a golden, slightly crusty exterior.
Ingredients
- •1 cup yellow cornmeal (150g)
- •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)
- •1/3 cup unsalted butter, melted (75g)
- •1 large egg, lightly beaten
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet with butter or non-stick spray.
- 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, melted butter, and the beaten egg.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; be careful not to overmix, as a few small lumps are perfectly fine.
- 5
Pour the batter into the prepared 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 a deeper flavor and crunchier crust, preheat your cast-iron skillet in the oven with a tablespoon of butter before pouring the batter in.
- If you prefer a spicy kick, fold in a small can of diced green chiles or a tablespoon of minced jalapeños into the batter.
- Store leftovers in an airtight container at room temperature for up to two days, or wrap tightly and freeze for up to one month.
✅ How it should turn out
The finished cornbread should have a beautiful golden-brown top, a tender and moist crumb, and a rich, buttery corn flavor that pairs perfectly with chili or honey.