Traditional Cornbread

Get ready to indulge in a classic favorite with this mouth-watering Traditional Cornbread recipe! Made with simple ingredients, it is the perfect side dish for any meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg

Instructions:

• Preheat oven to 400°F and grease a 9-inch round cake pan.
• In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together milk, vegetable oil, and egg.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
• Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Popular questions:

• Why is my cornbread dry?

If your cornbread is dry, try reducing the baking time slightly or adding a bit more milk to the batter for moisture.

• Can I use corn flour instead of cornmeal?

Yes, you can substitute corn flour for cornmeal in this recipe, but the texture may be slightly different.

• Can I use butter instead of vegetable oil?

Yes, you can replace the vegetable oil with melted butter for a richer flavor.

• How can I make this cornbread gluten-free?

You can use a gluten-free all-purpose flour blend in place of regular flour to make this cornbread gluten-free.

• Can I add corn kernels to the batter?

Yes, you can add drained canned corn or fresh corn kernels to the batter for extra texture and flavor.

• How can I make this cornbread savory?

You can reduce the amount of sugar in the recipe or add ingredients like cheese, jalapenos, or herbs for a savory twist.

• Can I make this cornbread ahead of time?

Yes, you can bake the cornbread ahead of time and reheat it in the oven before serving.

• What can I serve with cornbread?

Cornbread pairs well with chili, soups, barbecue, or as a side with roasted meats.

• How can I store leftover cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

• Can I make this cornbread dairy-free?

You can use a dairy-free milk alternative and substitute a plant-based egg replacer to make this cornbread dairy-free.

Helpful tips:

• For a sweeter cornbread, increase the sugar to 1/2 cup.
• Add a handful of chopped jalapenos for a spicy kick.
• Try substituting buttermilk for regular milk for a tangier flavor.
• Serve warm with a drizzle of honey for a delicious treat.
• Top with melted butter or whipped honey butter for added richness.
• Sprinkle cornbread with shredded cheese before baking for a cheesy crust.
• Experiment with adding herbs like rosemary or thyme for extra flavor.
• Cut into small cubes and toast for croutons to top salads or soups.
• Use leftover cornbread to make a tasty bread pudding with caramel sauce.
• Get creative with different mix-ins like cooked bacon, sun-dried tomatoes, or caramelized onions.

Expert Secrets:

• Preheating the oven ensures that your cornbread bakes evenly and rises properly.
• Avoid overmixing the batter to prevent a tough texture in the finished cornbread.
• Allow the cornbread to cool slightly before slicing to prevent it from crumbling too much.
• Make sure your baking powder is fresh for the best rise in the cornbread.
• Brushing the top of the cornbread with melted butter before serving adds extra flavor and moisture.
• Use a cast iron skillet for a crispy crust on the bottom of the cornbread.
• Try adding a spoonful of sour cream to the batter for added richness and moisture.
• Experiment with different types of cornmeal for varied texture and flavor in your cornbread.
• Cut the cornbread into squares or wedges for easy serving at gatherings or potlucks.
• Enjoy leftover cornbread toasted for breakfast with jam or honey for a sweet treat.