Cornbread from Dinner Solved

Cornbread is one the most immediate gratification quick bread recipes in the world….and how much do we all love immediate gratification?

If you have made cornbread from a mix, then you can make it from scratch with about 120 seconds more time.  And then you have “homemade” bragging rights.

Cast Iron Pan Cornbread

You do not need any special equipment for this; you can bake it in any ovenproof skillet, or an 8-inch baking pan, square or round. But, if you need one single reason to buy a cast-iron pan, or to take the one you have out of retirement, this would be it. What a beautiful crust you’ll get; you’ll see.

This easy cornbread is slightly sweet, making it a perfect accompaniment to pretty much anything you can think of. Chili and cornbread. Fried chicken and cornbread. Soup and cornbread. You know you’d be thrilled if someone plunked down a piece next to whatever you were eating.

Easy Cornbread: This takes all of 10 minutes to get into the oven, and it makes any meal just that much better.

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Substituting for Buttermilk

Buttermilk gives this cornbread a nice tenderness and a little more zing than plain milk.  If you don’t have buttermilk, you can make a homemade verison in a flash.

Blend 1 ¼ cups room temperature milk (if you need to microwave it for a little bit to get it to room temp, that’s fine), and blend in 1 tablespoon white vinegar or fresh lemon juice. Let it sit for 10 minutes or so.  That’s it!

How to Make Homemade Cornbread

Preheat the oven to 375°F. Put the butter in a medium-size ovenproof skillet (preferably cast-iron) or an 8-inch-square or round baking pan and place it in the oven to heat until the pan is hot and the butter is melted, about 4 minutes.

Meanwhile, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl.

In a smaller bowl, mix the egg and milk together.

Pour the melted butter from the pan into the egg and milk mixture and whisk to combine (but don’t wipe out the excess melted butter in the pan).

Stir the milk mixture into the dry ingredients, stirring just until they are barely combined.

Scrape the batter into the pan that you used to melt the butter, and spread it evenly.

Bake the cornbread until the top is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes.

Place the skillet on a wire rack to cool for at least 10 minutes. Serve the cornbread hot, warm, or at room temperature.

Storing Cornbread

The cornbread can be made ahead and kept, well wrapped, at room temperature for up to 2 days.  After that it will dry out a bit BUT it will be perfect for Cornbread and Mushroom Stuffing or Dressing, so don’t even think about tossing it (even if it’s not Thanksgiving).

You can also wrap it very well in plastic wrap, slide it into a freezer proof zipper top bag and freeze it. If you are planning to freeze it, do that as soon as it has cooled completely. Thaw on the counter, still well wrapped.

Other Quick Bread Recipes:

Easy Cornbread

This takes all of 10 minutes to get into the oven, and it makes any meal just that much better.
Yield: 8 People
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 1 ¼ cups cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or coarse salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 ¼ cups milk, buttermilk (see recipe intro), or plain yogurt

Directions

  • Preheat the oven to 375°F.
  • Put the butter in a medium-size ovenproof skillet (preferably cast-iron) or an 8-inch-square or round baking pan and place it in the oven to heat until the pan is hot and the butter is melted, about 4 minutes.
  • Meanwhile, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the egg and milk together. Pour the melted butter from the pan into the egg and milk mixture and whisk to combine (but don’t wipe out the excess melted butter in the pan).
  • Stir the milk mixture into the dry ingredients, stirring just until they are barely combined. Scrape the batter into the pan that you used to melt the butter, and spread it evenly.
  • Bake the cornbread until the top is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the cornbread hot, warm, or at room temperature.

Notes

 

Nutrition Information

Calories: 232kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 318mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 266IU | Calcium: 94mg | Iron: 1mg

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