classic cornbread
I love cornbread, but find most to be too dry and crumbly...and many times, tasteless. So after much trial and error, I finally got it right. Whenever I take it to a potluck, I always just bring printed copies of the recipe because it's a given that everyone will want the recipe.
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yield
16 or 32 pieces (depending on pan size)
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For classic cornbread
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1 1/2 ccornmeal (fine, stone ground)
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2 1/2 call purpose flour
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1 1/2 csugar
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2 Tbspbaking powder
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1 tspsalt
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2/3 cvegetable oil
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1/2 cmelted butter
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2 Tbsphoney
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4 lgeggs, lightly beaten
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2 1/2 cwhole milk
How To Make classic cornbread
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1Preheat oven to 350 degrees F and spray a 9x13 baking pan with cooking spray. You can also cut the ingredients in half and bake in an 8x8 pan.
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2Melt butter. Stir honey into butter. Set aside to cool.
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3In large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs and milk. Whisk in the butter/honey mixture. Don't worry if butter starts to harden. Just be sure to scrape it all into the milk mixture.
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4Pour liquids into flour mixture, gently stirring just until all the dry ingredients are incorporated. Do not overstir! The batter may look lumpy and this is how it should be.
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5Pour into prepared pan and bake for 40-45 minutes (35 min. approx. for 8x8 pan) or just until knife inserted in center comes out clean. Be careful not to overbake. Serve warm or at room temperature.
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6Muffings: For regular sized muffins, spray a 12 cup muffin tin with cooking spray. Fill each cup 2/3 full. DO NOT use paper liners. Bake for 15-20 minutes or until knife inserted in center comes out clean. For jumbo muffins, bake 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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