Classic Cornbread

A pot of chili is not finished at my house until there is cornbread to go with it. I make this one so often I could do it in my sleep, just a quick stir of two bowls and it is in the oven before the chili even cools enough to eat.

It comes out golden with a tender, lightly sweet crumb and crisp edges if I use my grandmother’s cast iron skillet. Warm from the pan with a little butter and honey, it disappears fast.

It comes together in one bowl and about ten minutes, which makes it the easiest thing on the table and often the first to go.

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Why You’ll Love This Cornbread

• Golden and tender with a lightly sweet crumb.
• One bowl and about ten minutes of work.
• A natural partner for chili, soup, or stew.
• Crisp edges when you bake it in a hot skillet.

Ingredients for Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/3 cup butter, melted

How to Make Cornbread

1. Heat your oven to 400°F. Grease an 8×8 inch pan or a 9 inch cast iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, egg, and melted butter until blended.
4. Pour the wet into the dry and stir just until combined, with a few lumps remaining. Overmixing makes the cornbread tough.
5. Pour the batter into the prepared pan.
6. Bake for 20 to 25 minutes, until the top is golden brown and a toothpick in the center comes out clean.
7. Let it cool for a few minutes before cutting into squares or wedges.

Tips

• For crisp, Southern-style edges, heat a cast iron skillet with a little butter in the oven first, then pour the batter into the hot pan.
• Like it sweeter? Bump the sugar up to 1/3 cup.
• To use buttermilk, swap it for the milk, cut the baking powder to 1 teaspoon, and add 1/2 teaspoon baking soda.
• Serve warm with butter and a drizzle of honey.

Frequently Asked Questions

How do I keep it from being crumbly? Do not overbake it, and let it cool a few minutes so it sets before you cut.

Can I make muffins instead? Divide the batter into a muffin pan and bake for about 15 minutes.

More Recipes You’ll Like

• Classic Creamy Coleslaw
• Classic Apple Pie
• Classic Beef Chili
• Classic Beef Stew
• Classic Chocolate Cake
• Classic Ground Beef Tacos
• Easy Banana Muffins
• Classic Apple Pie (with a Flaky Golden Crust)