Grandma’s Classic Cornbread
Growing up in my grandmother’s kitchen was like stepping into a world where the humble cornmeal transformed into something magical. The smell of warm cornbread fresh out of the oven still brings back memories of cozy Sunday family gatherings in autumn, where the golden crust and fluffy interior provided comfort to everyone around. My grandmother would always say that a good cornbread is the heart of any Southern meal, and her recipe has been a cherished family secret handed down through generations.
As the leaves turn and the air crisps, there’s something particularly wonderful about serving a slice of warm cornbread next to a hearty bowl of chili or a plate of smoked ribs. This dish is unapologetically simple yet undeniably delicious, with its lightly sweet flavor accentuating an array of meals. Whether you’re a seasoned cook or just starting your culinary journey, I promise that this cornbread recipe will become a staple in your home!
Why You’ll Love This Cornbread
- Simple Ingredients: Just a few pantry staples needed!
- One-Bowl Wonder: Easy prep means less cleanup.
- Kid-Approved: A family favorite that’s fun to make.
- Versatile: Perfect for breakfast, lunch, dinner, or snack time.
- Gluten-Free Option Available: Can be adapted for dietary restrictions.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
Step-by-Step Instructions
Preheat Your Oven
- Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
Mix Dry Ingredients
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Whisk until well mixed, and set aside.
Combine Wet Ingredients
- In a separate bowl, whisk together the milk, eggs, and vegetable oil (or melted butter).
- Pour the wet ingredients into the dry mixture and stir until just combined. You want a few lumps, so don’t overmix!
Bake
- Pour the batter into the preheated skillet.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cornbread cool for a few minutes before cutting into squares. Serve warm with butter or your favorite spreads.
Tips & Variations
- Add-ins: Try mixing in cheese, jalapeños, or corn for extra flavor!
- Swap Ingredients: Substitute honey or maple syrup for sugar for a different sweetness profile.
- Dairy-Free: Use almond milk and a plant-based oil for a dairy-free option.
Storage Instructions
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- You can freeze it for longer storage; wrap tightly and it will last up to 3 months.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: 205
- Servings: 9
Frequently Asked Questions
1. Can I make cornbread without eggs?
Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
2. Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk will add a wonderful tanginess to your cornbread.
3. How do I make this recipe vegan?
Substitute the eggs with flaxseed meal and the milk with a non-dairy alternative.
4. Why did my cornbread turn out dense?
Overmixing the batter can lead to a dense texture. Remember, a few lumps are okay!
Serving Suggestions or Pairings
- Enjoy your cornbread with a creamy bowl of chili or a comforting chicken stew.
- Pair with honey butter or serve alongside fried chicken!
- It’s also fantastic as a breakfast item topped with jam or honey.
Final Thoughts
This cornbread recipe embodies the essence of home cooking, a tradition passed down with love. I hope it brings the same warmth and joy to your family as it has to mine! I’d love to hear from you—give this recipe a try and share your thoughts or any creative variations in the comments below! Happy cooking!