I love using Cornbread with so many things. Some people like my cornbread as much as any cake I can bake for them. We often use as dessert with butter and real maple syrup. Jalapeno Cheese cornbread is delicious for the spicy hearted as well.

All About Cornbread

Skillet Cornbread Cast Iron

What Makes this the Best Cornbread?

Well for starters, it tastes really good. It’s not over the top, soft but not cakey, and crumbly without being a plain mess.

Plus, there’s a lot of room to play with the recipe. Use melted butter OR oil, use fine OR medium ground cornmeal, use all-purpose flour OR a white whole wheat flour. Don’t like a sweet cornbread? Feel free to remove or reduce the sugar to as little as 1/4 cup. It’s perfect, the ingredients are simple.

What Makes this Great Cornbread?

Well for starters, it tastes so good. It’s sweet but not over the top, soft but not cakey, and crumbly without being a mess.

Make it your own. Use melted butter OR oil, use fine OR medium ground cornmeal, use all-purpose flour OR a white whole wheat flour. Don’t like a sweet cornbread? Feel free to use no sugar or reduce the sugar to as little as 1/4 cup. It’s perfect, the ingredients are simple.

Serving Suggestions

I like to serve cornbread with beans or chili, soups and stews. It goes well with lots of things. It’s a great side for any meal that needs a few extra carbs though.

What kind of baking dish should I use?

You can make it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch.

Muffins take around 15 minutes to bake.

Doubled recipe takes 35-40 minutes to bake.

What is the best kind of cornmeal to use for cornbread?

Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.

What is Cornmeal?

A lot of readers ask about cornmeal. What is cornmeal? What about polenta? It can be confusing. Cornmeal is dried and ground corn. It’s found in the baking aisle of grocery store. Cornmeal is just dried and then ground field corn and you can typically find it in a fine or medium grind. Both will work well for this recipes. Polenta and grits will also work in this recipe. Corn flour is more finely ground and can also be used.

What Can I Substitute for Vegetable Oil in Cornbread?

Another great thing about this particular cornbread recipe is you don’t need to use vegetable oil. You can use any mild oil you prefer, like canola oil, avocado oil, or even melted butter!(Butter is my Fav.)

Why is My Cornbread Crumbly?

If you’re experiencing just a little bit of crumble, that’s normal. It shouldn’t be true quick bread consistency, but it also shouldn’t be totally dry and feel like wet sand. Using too much cornmeal is one way to dry it out, so don’t skip out on the equal portion of flour.

What Should I Serve With Cornbread?

A lot of people love to pair cornbread with chili… I use it with broths stews, soups, soup beans, gumbo, bruinswick stew; be creative.

What is the ideal cornbread texture?

This recipe is so good because it makes a perfect texture: spongy, moist, and soft, and just crumbly enough to sprinkle crumbs over chili. It’s buttery and rich. I use this for a friend who lives jalapeno cornbread.

Recipe:

Description

Homemade cornbread! I’ve been making this easy cornbread recipe for decades. It has the crisp golden crust and moist, fluffy center you truly want.

Ingredients

1 Cup All-Purpose Flour

2 Cups Yellow Cornmeal

1 Teaspoon Salt

4 Teaspoons Baking Powder

½ Cup Neutral Oil Or Melted Butter

2 Large Eggs

1 Cup Half n’ Half

Instructions

Grease a 10-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.

In a medium mixing bowl, add the flour, cornmeal, salt, and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-30 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Serve hot.

you can make it it in a 10-inch round cake pan, square baking dish, or 10-inch cast iron skillet. You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.

Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must.

Note: Also, don’t try to sub any of the cornmeal used for making tamales – they are a different grind and the texture doesn’t come out the same. If you like it sweet add 2/3 cup granulated sugar to dry ingredients. To make this recipe gluten free simple sub the all-purpose flour for a gluten free 1:1 baking flour.