Hearty, cozy, and dangerously snackable—let’s bake 🌽
Classic Cornbread
Ingredients
- 1 cup (150 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) sugar (optional—Southern folks, don’t fight me)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) milk or buttermilk
- 2 large eggs
- ¼ cup (60 ml) melted butter or oil
- Extra butter for the pan (highly encouraged)
Instructions
- Heat things up
- Preheat oven to 200°C / 400°F.
- Butter an 8-inch pan or skillet and stick it in the oven to get hot.
- Mix dry
- Bowl: cornmeal, flour, sugar, baking powder, salt.
- Mix wet
- Whisk milk, eggs, and melted butter.
- Combine
- Pour wet into dry. Stir just until combined (lumps = good).
- Bake
- Carefully pour into hot pan.
- Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Serve
- Rest 5 minutes. Slice. Add butter. Smile.
Variations (very worth it)
- Buttermilk cornbread: swap milk for buttermilk
- Jalapeño cheddar: add chopped jalapeño + shredded cheese
- Honey cornbread: replace sugar with honey
- Skillet cornbread: bake in cast iron for crispy edges
Pro Tips
- Don’t overmix or it gets tough.
- Hot pan = crispy crust.
- Cornbread loves butter more than logic.
Sweet or savory—what team are you on?
