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Homemade Cornbread

A warm, golden, and fluffy cornbread that's a perfect accompaniment to soups and chili.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Side Dish, Snack
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal (coarse or fine)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (or a plant-based alternative) Use unsweetened for best results.
  • 2 large eggs
  • 1/4 cup unsalted butter (melted) Use a Halal-friendly substitute if needed.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, beat the eggs before adding the milk and melted butter. Mix until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; a few lumps are okay. Avoid overmixing.
  5. Pour the batter into a greased 8-inch square baking dish or a cast-iron skillet.
Baking
  1. Bake in the preheated oven for about 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow it to cool for a few minutes before slicing.
Serving
  1. Serve warm with butter or your favorite toppings.

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Wrap tightly and freeze for up to a month. Reheat in the oven or microwave to retain texture.