Cornbread

Golden, tender, and just a little sweet, this easy cornbread has a soft crumb with lightly crisp edges.

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Everyday Cooking

American

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Preheat the oven to 425°F. Lightly grease an 8x8-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!

From the kitchen

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.

Make it yours

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.

At the table

Serve warm with butter or honey, alongside chili, soup, or barbecue, or enjoy a slice on its own like a simple snack cake.

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