Go Back
–+ servings

Cornbread

Golden, tender, and just a little sweet, this easy cornbread has a soft crumb with lightly crisp edges.
Shared notes will appear here.
Everyday Cooking
American
Kitchen Pace : 🕒
Servings: 9
Recipe by NAVA Kitchen
Homemade cornbread baked in a square ceramic dish, cut into golden pieces with crisp edges and a soft, tender center.
Print Recipe
Share Recipe
Save to My Kitchen

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour, all-purpose
  • ¼ cup cane sugar, or 3 tbsp for a slightly less sweet cornbread
  • 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 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!

Kitchen Tools:

Notes:

From the kitchen
  • We like it best with 4 tablespoons of sugar for snacking, an easy breakfast, or whenever we want something a little sweet. For a less sweet cornbread, reduce the sugar to 3 tablespoons, or increase it to 5 tablespoons for a sweeter version.
  • 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 as an easy snack or breakfast cake.

My notes:

Click here to add your own private notes.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Calories: 224 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.003 g | Cholesterol: 40 mg | Sodium: 129 mg | Potassium: 128 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 97 IU | Vitamin C: 0.004 mg | Calcium: 94 mg | Iron: 1 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!