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Old-Fashioned Cornbread

Mouthwatering Old-Fashioned Cornbread for Cozy Nights

Enjoy the comforting taste of Old-Fashioned Cornbread, a delightful side perfect for pairing with chili or slathering with butter and honey.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cornmeal Use stone-ground for a rustic bite.
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon baking powder Check for freshness.
  • 1 teaspoon salt Opt for kosher or sea salt.
  • 1-2 tablespoons sugar Reduce for less sweet or swap in honey.
  • 1 cup milk Use non-dairy milk for lactose-free version.
  • 2 large eggs Use applesauce or flax egg as vegan alternative.
  • 1/4 cup butter Substitute with vegetable oil for dairy-free option.

Equipment

  • 9-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (204°C) and grease a 9-inch baking pan or cast-iron skillet.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir until well blended.
  3. In a separate bowl, whisk together the milk, eggs, and melted butter until fully combined.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined, leaving a few lumps.
  5. Transfer the batter into the prepared pan and smooth the top. Add mix-ins if desired.
  6. Bake in the preheated oven for 20-25 minutes until golden and a toothpick comes out clean.
  7. Cool in the pan for about 5-10 minutes before slicing and serving warm with butter or honey.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 80mgIron: 1.2mg

Notes

For a crispier crust, preheat the pan with butter before adding the batter. Store leftover cornbread in an airtight container at room temperature for up to 3 days.

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