Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup flour, all-purpose
- 3 tbsp cane sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk, whole or 2%
- 2 eggs
- ¼ cup avocado oil
Method:
Start Cooking- Preheat the oven to 425°F. Lightly grease an 8×8-inch baking pan with avocado oil.
- In a large bowl, whisk together the cornmeal, flour, cane sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and avocado oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18–22 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool for about 10 minutes before slicing. Bon Appétit!
Notes:
- For the best texture, mix the batter just until combined. Overmixing can make the cornbread dense instead of light and tender.
- Letting the batter rest for 5 minutes gives the cornmeal time to absorb some of the milk, helping create a softer, less gritty texture. It’s optional, but a nice little step if you have the time.
- A hot, well-greased pan can create crisp, golden edges.
- Cornbread can be baked in a square pan, round pan, muffin tin, or cast-iron skillet.
- For a richer flavor, replace 2 tablespoons of the avocado oil with 2 tablespoons melted butter.
- Add a handful of shredded cheddar, chopped jalapeños, or corn kernels for a savory variation.
- For a sweeter cornbread, add an extra tablespoon of cane sugar.
Nutrition:
FROM THE PANTRY
Cornbread
WHY WE LOVE IT
Simple enough for everyday cooking, but comforting enough to feel special. It is incredibly versatile, quick to make, and goes with just about everything on the dinner table. Because it is a quick bread made without yeast, there is no kneading or waiting for dough to rise. In under 30 minutes, you get that perfect contrast of golden edges and a soft, tender center.
A LITTLE STORY
Cornbread is a shared American legacy born from the fusion of three distinct cultures over hundreds of years. It began with Native Americans, who ground native maize into nutritious flatcakes. Later, European settlers adopted the grain out of necessity when their own crops failed, and enslaved African cooks ultimately transformed it into a culinary art form. By using creative techniques and their meager rations, they turned a basic survival food into a cornerstone of Southern soul food.
DID YOU KNOW?
One of cornbread’s most famous debates is whether sugar belongs in the batter, with many Southern versions leaning savory while Northern styles are often sweeter and more cake-like. Corn itself was domesticated in what is now Mexico thousands of years ago, long before cornbread became an American staple. Today, cornbread can range from rustic skillet versions with crisp edges to softer, sweeter breads baked in a pan.
Leave a note