Description
Delightful golden sweet cornbread delivers pure Southern comfort straight from grandma’s kitchen. Buttery, warm slices melt in your mouth, inviting friends and family to savor each rich, golden crumb with pure culinary joy.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon (tbsp) baking powder
- ½ teaspoon (tsp) salt
Sweeteners:
- ⅔ cup granulated sugar
- 3 tablespoons (tbsp) honey (optional, for added sweetness)
Wet Ingredients:
- 1 cup milk
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
Instructions
- Prepare the oven environment by heating to 400°F (200°C) and positioning a rack in the center. Thoroughly coat an 8×8-inch baking vessel with cooking spray or butter, ensuring complete coverage to prevent sticking.
- Create a dry ingredient foundation by combining cornmeal, flour, granulated sugar, baking powder, and salt in a spacious mixing bowl. Whisk thoroughly to eliminate any potential lumps and ensure uniform distribution.
- Introduce liquid components by gently folding milk, eggs, vegetable oil, and honey into the dry mixture. Use a soft, deliberate stirring motion, carefully blending until ingredients are just incorporated. Avoid excessive mixing to maintain the cornbread’s tender texture.
- Transfer the silky batter into the prepared baking pan, spreading evenly with a spatula to create a smooth surface. Gently tap the pan on the counter to release any trapped air bubbles.
- Place the pan in the preheated oven and bake for approximately 20-25 minutes. Monitor the cornbread’s surface, looking for a golden-brown complexion and a firm, slightly springy center. Verify doneness by inserting a clean toothpick into the middle – it should emerge without any wet batter clinging to it.
- Once baked, remove from the oven and allow the cornbread to rest in the pan for 10 minutes. This brief cooling period helps the bread set and makes slicing easier. Serve warm for optimal flavor and texture.
Notes
- Achieve a tender crumb by mixing wet and dry ingredients minimally, stopping just when combined to prevent tough cornbread.
- Swap regular milk with buttermilk for extra tanginess and a softer texture that adds depth to the traditional recipe.
- Enhance nutritional value by incorporating whole wheat flour for part of the all-purpose flour, creating a more wholesome version without compromising taste.
- Create a gluten-free alternative by using a commercial gluten-free flour blend and ensuring all other ingredients are certified gluten-free for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg