As a child, I would spend countless afternoons in my grandmother’s kitchen, surrounded by the aroma of spices and the sizzling of pans. One of my fondest memories is of her making her famous cornbread. Each bite was a delightful balance of sweetness and texture, and it always brought our family together around the dining table, especially during the harvest season. The way she carefully measured the ingredients, humming old folk songs as she mixed, made cooking feel like a cherished ritual rather than a chore.
Traditionally served as a side dish at Thanksgiving, this cornbread recipe holds a special place in my heart. It’s the perfect complement to a hearty stew or a spicy chili, but don’t underestimate its standalone comfort. Each piece is golden brown, with a tender crumb that melts in your mouth, evoking warm memories and creating new ones at the same time.
Let’s dive into this beloved recipe, celebrating the beauty of American cuisine with a personal touch.
Why You’ll Love This Cornbread
- Versatile: Enjoy it warm as a side or with coffee for breakfast.
- One-Bowl Wonder: Minimal cleanup with just one mixing bowl required.
- Gluten-Free Option: Easily adapt this recipe using gluten-free cornmeal.
- Kid-Approved: The slightly sweet flavor and soft texture appeals to all ages.
- Quick and Easy: Ready in about 30 minutes from start to first bite!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter (or vegetable oil)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C).
2. Prepare the Pan
- Grease an 8-inch square baking pan with butter or line it with parchment paper for easy removal.
3. Mix Dry Ingredients
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until combined.
4. Combine Wet Ingredients
- In another bowl, whisk the milk, eggs, and melted butter together.
5. Combine the Mixtures
- Pour the wet mixture into the dry ingredients and stir just until moistened. Avoid overmixing to keep the cornbread light.
6. Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve
- Allow the cornbread to cool in the pan for 5 minutes before transferring it to a wire rack. Slice and enjoy warm!
Tips & Variations
- Add-ins: Mix in jalapeños for a spicy kick or shredded cheese for richness.
- Sweet or Savory: Substitute honey for sugar for a sweeter cornbread.
- Dairy-Free: Replace milk with almond or oat milk and use coconut oil instead of butter.
Storage Instructions
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze slices wrapped in plastic wrap for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Microwave individual slices for 20-30 seconds or warm in the oven.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Calories per Serving: ~180
- Servings: 9
Frequently Asked Questions
1. Can I use buttermilk instead of regular milk?
Yes! Buttermilk will add a delicious tanginess and enhance the flavor.
2. How can I make this cornbread spicier?
Add diced jalapeños or cayenne pepper for an extra kick.
3. Is there a way to make cornbread healthier?
You can reduce the sugar content or use whole grain flour for more fiber.
4. Can I make this cornbread ahead of time?
Absolutely! It can be made a day in advance and stored in the fridge. Just warm it up before serving.
Serving Suggestions or Pairings
Pair this cornbread with chili, BBQ ribs, or a hearty soup for a complete meal. For drinks, consider a refreshing iced tea or a robust craft beer that complements the dish’s sweetness.
Final Thoughts
I hope this cornbread recipe brings as much joy to your kitchen as it has in mine. I encourage you to add your twists and share your experiences in the comments below. Let’s keep the love for cooking and family traditions alive, one recipe at a time!
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Grandmother’s Famous Cornbread
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful cornbread recipe that balances sweetness and texture, perfect as a side dish or for breakfast.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter (or vegetable oil)
Instructions
- Preheat your oven to 400°F (200°C).
- Grease an 8-inch square baking pan with butter or line it with parchment paper.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, eggs, and melted butter together.
- Pour the wet mixture into the dry ingredients and stir just until moistened.
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes or until golden brown.
- Allow the cornbread to cool in the pan for 5 minutes before transferring to a wire rack. Slice and enjoy warm!
Notes
For added flavor, mix in jalapeños for heat or shredded cheese for richness. To make it dairy-free, replace milk with almond or oat milk and use coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg