The best cornbread recipe +video
Soft butter cornbread with a hint of sweetness that melts in your mouth! This preferred recipe is suitable for any chili or soup recipe and will be repeated throughout the fall!
This delicious cornbread is the perfect match for your favorite soup and chili. Our favorite pairing with this includes: white chicken chili, chicken enchilada soup and our beef chili recipe.
Our favorite autumn side!
Who likes cornbread here? ! This is another recipe that I really didn’t like when I was a kid, but I absolutely love it now!
In fact, I can’t even imagine cornbread without any peppers. This is a must, and it’s delicious. Over the years, we have tried some recipes, and today’s recipe is what I like and I think you will make it. It’s simple, buttery and sweet, which means you can’t go wrong. Our other favorite cornbread recipe is this one. We got it from a student of my husband and it was creamier and sweeter than this one.
Today’s recipe is just a classic cornbread recipe, which goes perfectly with the soup season, and finally arrived (thank goodness!!) It’s so delicious that it melts in your mouth when you just take it out of the oven (my favorite kind of bread) !)
How to make cornbread
This is very simple and does not require a lot of time. This is what you have to do.
Prepare. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray or lightly grease an 8×10 inch pan.
soak. Pour the milk into a large bowl, add corn flour, and soak for 10 minutes.
Make the batter. Add flour, sugar, salt and baking powder. Add eggs and vegetable oil and stir well. Pour the batter into the prepared pan.
bake. Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Recipe tips + tricks
Make them into muffins: Another way to bake this kind of bread is to use a muffin pan. Pour the batter evenly into the muffin pan, fill each pan with about ⅔, and bake for 15-20 minutes.
Crispy: If you want crispy crust, try baking in a preheated cast iron skillet. Put the frying pan in the oven for 10 minutes, then spray oil, pour the batter and bake. After 15 minutes, insert a toothpick into the center to check the bread. If it comes out clean, the bread is ready.
Another very delicious way to change this cornbread is to add some extra ingredients before baking, such as:
- Add chopped cooked bacon, cheddar cheese and chives on top to make delicious bread
- For the sweetness change, add dried cranberries and chopped walnuts
How to store, freeze + reheat
Store: Wrap the cooled cornbread in tin foil or a sealed bag for storage. You can store it at room temperature for 1-2 days or in the refrigerator for up to 4 days.
freezing: Let the bread cool, and then wrap it in whole or in sections with plastic wrap. Wrap it in aluminum foil again or put it in a frozen Ziploc bag. Label and freeze for 1-2 months.
Reheat: Defrost, if applicable, wrap cornbread in tin foil. Bake at 350°F until hot.
For more bread, please check:
Bread, side dish
Preparation time 5 minutes
20 minutes cooking time
Rest for 10 minutes
Calories 205 kcal
Author Little Luna
- 1c milk
- 1 c yellow cornmeal
- 1 c all-purpose flour
- 1/3 c white sugar
- 1/3 c brown sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1/3 c vegetable oil