I’ve made a lot of cornbread. I’m a fan. But when a random Google search landed me on this recipe from Bless This Mess Please, there was no need to keep recipe testing; to keep trying to up my cornbread game. I found my perfect version. And as close to 150 thousand people have "hearted" her recipe, clearly, I'm not alone.Print
This cornbread is so wonderfully tender, it's best smeared with softened butter.
- 1 cup yellow cornmeal (156 g)
- 1 cup all-purpose flour (120 g)
- ⅔ cup granulated sugar (133 g)
- 3 ½ tsp baking powder
- 1 tsp fine-grain salt (like table or sea salt)
- 1 cup whole milk, room temperature
- 1 large egg, room temperature
- ⅓ cup unsalted butter, melted (76 g)
- Preheat oven to 400 degrees.
- Butter a 9-inch round cake pan (see Notes).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the milk, egg, and melted butter. Quickly stir everything together until just a few lumps remain.
- Pour the batter into the prepared pan and bake for about 20 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean.
- This recipe can be made in a 9-inch round cake pan, 9-inch square baking dish, or a 9-inch cast iron skillet.
- No gourmet, textured cornmeal needed for this recipe. I'm talking the fine-grain, Quaker-brand cornmeal works best here.
- Technically, the milk doesn't have to be whole milk (i.e. you could use 2%), but the additional fat creates a cornbread with a richer taste and softer crumb.
- If you prefer buttermilk in your cornbread, the general rule is to use 2 teaspoons less baking powder and ½ teaspoon more baking soda. So for this recipe, you'd use 1 ½ teaspoons baking powder and ½ teaspoon baking soda with 1 cup buttermilk.
- It's always fun to play with a cornbread recipe you love. Some of my favorite add-ins are: 1 seeded & minced jalapeño, 1 cup freshly-grated cheese (sharp cheddar or pepper jack are fun), 1 cup (frozen) corn kernels. What do you love to add to your cornbread???
- Recipe just barely adapted from Melissa Griffiths' blog, Bless This Mess Please.
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