Who would’ve thought that a simple blend of cornmeal and a few pantry staples could evoke such a sense of nostalgia? Each bite of this cornbread is like revisiting a warm family gathering—where the air is filled with laughter and the faint aroma of freshly baked goods. It’s a delightful contradiction: both crumbly and moist, like a rainy day in the middle of summer.
Steps
- In a large bowl, combine the dry ingredients: all-purpose flour, yellow cornmeal, white sugar, baking powder, and salt. Mix them together thoroughly.
- Add the wet ingredients to the dry mixture. Pour in your choice of whole milk, 2% milk, or an alternative milk, along with a neutral oil like vegetable oil, and one egg. Whisk everything together until the batter is smooth and well-combined.
- Prepare a cake pan by greasing it lightly. Pour the cornbread batter into the pan, spreading it evenly.
- Preheat your oven and bake the cornbread until a toothpick inserted into the center comes out clean. This will ensure the cornbread is nicely cooked through.
Ingredients
- 1 cup all-purpose flour
- ? cup yellow cornmeal
- ? cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk, 2% milk, or alternative milk
- ? cup vegetable oil or other neutral oil
- 1 large egg
FAQ
- What ingredients are needed for homemade cornbread?
- To make homemade cornbread, you’ll need all-purpose flour, yellow cornmeal, sugar, baking powder, salt, milk, a neutral oil like vegetable oil, and an egg.
- How should cornbread be stored after baking?
- After cooling, wrap the cornbread in storage wrap or place it in an airtight container. It can be stored at room temperature for up to two days or refrigerated for up to a week.
- Can cornbread be frozen for later use?
- Yes, cornbread can be frozen for up to three months. Once cooled, place it in a zip-top freezer bag or freezer-safe container, removing excess air, and wrap in foil for extra protection. Thaw in the fridge overnight before use.
- What is the best method to reheat cornbread?
- Reheat cornbread in the oven by preheating it to 350 degrees F. Place the cornbread on a baking sheet, cover with aluminum foil, and bake for about 10 minutes. Adding butter can help restore moisture if it seems dry.
- What are some recommended dishes to serve with cornbread?
- Cornbread pairs well with hearty dishes such as soups, stews, and chilis. It’s a versatile side that complements a variety of comfort foods.
Tips
- Choose Yellow Cornmeal: For a sweeter taste, select yellow cornmeal over white cornmeal when preparing your cornbread.
- Store Properly for Freshness: To keep your cornbread moist and fresh, wrap it in storage wrap or use a shallow, airtight container. It can be stored at room temperature for up to two days or in the refrigerator for up to a week.
- Freezing Instructions: If you plan to freeze cornbread, ensure it has cooled completely before placing it in a zip-top freezer bag, removing excess air, or using a freezer-safe container. For added protection, wrap it in foil and freeze for up to three months.
- Enhance Moisture When Reheating: When reheating cornbread in the oven, if it appears dry, consider adding a bit of butter on top to improve moisture and flavor.
Equipment
- Whisk
- Large mixing bowl
- Cake pan or baking dish
- Measuring cups and spoons
- Toothpick (for testing doneness)
