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.
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Classic Cornbread
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 8-10 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
This cornbread is so wonderfully tender, it's best smeared with softened butter.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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.
Sue pagac
Hi Ms. Sarah!
I hope you are doing great! How is your sweet lil’ munchkin doing?
I was just talking with my husband, Tim. And he brought up your peanut butter cookies and said he wish he could have one of those to eat. He believes those are the best peanut butter cookies he ever had!!! And so I had to look you up online and found your website which is awesome by the way, I started looking for the recipe but did not see it sadly. Is there any way we could get the recipe or if I could order some of the peanut butter cookies from you?
Thanks Sarah’
Sue Pagac
Sarah Marx Feldner
Hi Sue! It is *so* great to hear from you!! And I *love* that Tim still remembers my peanut butter cookies fondly. You're right, I don't have the recipe on the site. Huh. Definitely something I need to share...soon! Thank you for the reminder. xoxoxo
Ian Aames
2 years now, still no peanut butter cookie recipe?
Ariel
This is a great basic recipe - light and tasty and so easy! I'm excited to try it next time with some add-ins, but this was a crowd pleaser in it's written form.
Sarah Marx Feldner
Yay! I'm so glad you enjoyed it, as well. It is such a great classic. And I'm excited to hear how you play with it next. I love a recipe that can easily stand on its own - and also welcomes your own tweaks. xo!