This traditional cornbread recipe is a timeless classic that brings a taste of comforting Southern charm to your table. It's perfect for a cozy family dinner or a delightful addition to your holiday spread. Simple yet satisfying, this cornbread is sure to become a household favorite.
Cornmeal is the star here, giving the bread its distinctive texture and hearty flavor. We balance it with some all-purpose flour to achieve the right crumb and structure. A touch of granulated sugar adds a hint of sweetness, but not too much — it’s still unmistakably savory. The baking powder ensures your cornbread rises nicely, creating a light and fluffy texture. A pinch of salt enhances all the flavors, rounding out the taste.
For the wet ingredients, we use eggs to bind everything together and add richness. Milk provides moisture, and finally, melted butter brings a buttery flavor that makes each bite utterly irresistible.
This cornbread is a versatile side that pairs wonderfully with chili, soups, or a classic Southern barbecue. For a special treat, serve it warm with a pat of butter and a drizzle of honey on top. It’s also a fantastic companion to a hearty stew or a vibrant salad.
First, preheat your oven to 400°F (200°C), ensuring it's nice and hot when you're ready to bake. Grab a 9-inch square baking pan and give it a good greasing; this will help prevent sticking.
Now, let’s mix up the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure they’re well combined — you want every bite to be perfectly seasoned.
In another bowl, beat the eggs until they’re well blended. Add the milk and melted butter, whisking until everything’s smooth and homogeneous.
Time to bring it all together. Pour the wet ingredients into the dry, stirring just until everything’s moistened. Be careful not to overmix — a few lumps are perfectly fine and ensure a tender crumb.
Pour the batter into your prepared baking pan, smoothing out the top with a spatula for an even bake. Pop it in the oven and let it bake for 20-25 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, let the cornbread cool for a few minutes — just enough so you can handle it without burning yourself. Then slice and serve while it’s still warm.
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