Grandma’s Classic Cornbread: A Cozy Taste of Home
As the autumn leaves begin to swirl around my porch, I’m transported back to my grandmother’s warm kitchen. The aroma of freshly baked cornbread fills the air as family gathers for our traditional Sunday supper. I can still hear her humming an old tune while she whisked the batter, her hands dancing gracefully around the mixing bowl. Cornbread was always a staple in our home, serving as the perfect companion to hearty chili or a warm bowl of soup on crisp fall evenings.
This classic cornbread recipe is special not just for its taste but for the memories it evokes—sharing bites with loved ones, laughter echoing through the home. It’s simple, unpretentious, and downright delicious—a true representation of American comfort food that never goes out of style. Join me in creating this staple that’s perfect for any gathering, especially as we cozy up during the sweater season ahead.
Why You’ll Love This Cornbread
- Gluten-free option: Easily swap in gluten-free flour to cater to dietary needs.
- One-bowl: Minimal clean-up with a straightforward mixing process.
- Kid-approved: A sweet, buttery flavor that delights both young and old.
- Versatile: Perfect with chili, soups, or even as a breakfast treat with jam.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
Step-by-Step Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch square baking dish or a cast iron skillet.
Mix the Dry Ingredients
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Whisk the ingredients until they’re well blended.
Combine the Wet Ingredients
- In a separate bowl, whisk together milk, oil (or melted butter), and eggs.
- Pour the wet mixture into the dry ingredients.
Stir and Pour
- Gently stir the batter until just combined—don’t overmix; a few lumps are okay.
- Pour the batter into the prepared baking dish or skillet.
Bake to Perfection
- Bake for about 20-25 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before slicing.
Tips & Variations
- Add-ins: For a kick, consider including jalapeños or shredded cheese.
- Sweeten the Deal: Want it sweeter? Increase the sugar to 1/3 cup.
- Dairy-Free: Substitute almond or oat milk and use a plant-based oil.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in the microwave or in a 350°F (175°C) oven until heated through.
Nutritional Information
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Calories per serving: approximately 180
- Servings: 9
Frequently Asked Questions
-
Can I use dairy-free milk in this recipe?
- Yes! Almond or coconut milk works great in place of regular milk.
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How do I make it sweeter?
- Increase the sugar to 1/3 cup or add honey for a natural sweetness.
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Can I make this cornbread ahead of time?
- Absolutely! It keeps well in the fridge for a few days or can be frozen for later.
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What should I serve with cornbread?
- It pairs beautifully with chili, pea soup, or even topped with honey butter.
Serving Suggestions or Pairings
Pair this comforting cornbread with:
- A hot bowl of chili.
- A refreshing side salad.
- Sweet honey or butter for spreading.
Final Thoughts
There’s something so heartwarming about baking cornbread, a staple that brings families together and fills homes with joy. I invite you to give this recipe a try—take it, make it your own, and share your experiences or variations with me in the comments below. Happy baking!