Description
This classic cornbread recipe yields a moist and tender bread with a slight sweetness, perfect as a side for soups, stews, or barbecues. Made with a combination of all-purpose flour and cornmeal, it offers a pleasant texture and rich flavor, baked to golden perfection in under 40 minutes.
Ingredients
Wet Ingredients
- 2/3 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1-2/3 cups 2% milk
Dry Ingredients
- 2-1/3 cups all-purpose flour
- 1 cup cornmeal
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Make the batter: In a large bowl, cream the softened butter and sugar together for five to seven minutes until the mixture is light and fluffy. In a separate bowl, whisk together the eggs and 2% milk. In a third bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Alternately add the dry ingredients and the egg mixture into the creamed butter and sugar bowl. Gently fold everything together until the batter is smooth and no dry clumps remain.
- Preheat the oven: Set your oven to 400°F (204°C) and allow it to fully preheat before baking the cornbread.
- Bake the bread: Lightly grease a 13×9-inch metal baking pan. Pour the cornbread batter evenly into the pan. Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Serve warm: Remove the cornbread from the oven and let it cool slightly. Cut the bread into 15 squares and serve warm for best flavor and texture.
Notes
- Use room temperature eggs to ensure proper mixing and batter consistency.
- Make sure the butter is softened, not melted, for the best creaming results.
- Greasing the metal pan prevents sticking and helps achieve a golden crust.
- Check the cornbread with a toothpick near the end of baking time to avoid over-baking and drying out.
- This recipe is perfect for serving alongside chili, barbecue, or hearty soups.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
