Cornbread is one of those things that is super-duper easy to make. In fact, it’s so simple, I marvel that it is sold in bakeries and that there are boxed cornbread mixes.
Cornbread mixes are not terribly expensive, but they usually include only the dry ingredients and some sort of fat (usually in the form of shelf-stable shortening, which is not exactly the healthiest fat in the world). This means that you still have to provide the milk and the egg, and that makes the mix a lot less of a bargain.
Most cornbreads, this one included, are leavened with baking powder or baking soda, not yeast, which makes it easy to get them on the table in a hurry (I almost said “jiffy” but I think that’s the name of one of those boxed cornbread mixes!). It also means that you do NOT want to overmix the batter. If you do, your cornbread will be tough (remember our lesson on gluten?)
There are a bazillion cornbread recipes out there, some with cheese, some with hot peppers, some with bacon, some with corn kernels, some with sugar, and some without. This, though, is just a very basic cornbread recipe for those of you out there who are all, “But I can’t make cornbread from scratch!!!!”.
My cornbread usually takes all of about five minutes to mix up. Here’s what’s involved.
Heat the oven to 425 degrees. Mix flour, cornmeal, sugar (if using), baking powder, and salt together in a bowl. I like to mix this with a wire whisk.
Mix eggs, milk, and oil together in a bowl (I actually just use a 2 cup measuring cup for the mixing…saves on dishes!). A whisk works well for this too.
Add milk mixture to the dry ingredients, mix gently, and pour into a greased 8×8 inch baking pan.
Bake at 425 for 20-25 minutes or until lightly browned.
See? Wasn’t that easy? and fast? You should totally give it a try, even if the idea of baking scares the pants off of you.
Basic Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal (I use the whole grain kind)
2-4 tablespoons of sugar, depending on your preferences
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup cooking oil, or melted butter
1. Heat oven to 425 degrees.
2. In a mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl (or a 2 cup measuring cup), combine eggs, milk, and oil.
4. Add liquid ingredients to dry ingredients, mix gently, and pour into a greased 8×8 inch baking pan.
5. Bake for 20-25 minutes or until lightly browned.
To make corn muffins, spoon batter into 12 greased muffin cups, and bake for 12-15 minutes.
P.S. This goes very nicely with a bowl of Tortilla Soup.
Melody
Saturday 6th of March 2010
Thank you for changing the recipe.
Melody
Wednesday 24th of February 2010
I seen you on the 700 club. I was looking at your site and seen this reciepe. It looks like the kind my grandma made when I was a kid. I was always kicked out the kitchen because I would make a mess when she was cooking. I want to try to make this cornbread. I have a couple questions. Is it 1/4 cup or teaspoon of cooking oil/melted butter? What is cooking oil? I
Sharon Lea
Tuesday 23rd of February 2010
I found you today via the 700 club. I was raised by a God-fearing, Bible reading Nana who survived the depression. I have been cheerfully frugal all my life and praise the Lord am debt free from those habits taught by Nana. So this frugal business really works. I wanted to note that I use all stone ground corn meal to make cornbread. I use no wheat flour. It is heavier, but really delicious. Also important, I store the stone ground flour either in the frig or freezer for it will spoil if left at rom temperature too long. A small price for such excellence. It is also expensive, but utterly yummy.
April Jo
Monday 22nd of February 2010
I agree with the lady above. Cast iron skillets! I think cornbread was given birth in the skillet! lol I add just a touch of sugar to my batter. And it also MArtha White. I live where they have the National Cornbread Cookoff. WE KNOW OUR CORNBREADS!!! lol I still add the oil to my batter too. The hot skillet of oil is just to "fry" your crust . When I know I am about to make some cornbread I put some oil, usually crisco, in the skillet and put on the stove eye to melt it hot. If my stovetop is covered in supper cooking, I put it inthe oven to melt. No big deal. Then by the time the batter is done, I pour it in the skillet. The best skillets are Lodge Cast Iron-also made here where I live. They're sold world wide. Or if you can find a decent priced Grissom in good shape, they are good as well. The best skillet is a used one. A new one you have to season it. I hate doing that! I found you today by the 700 club story!!!!
Jenn C
Friday 5th of February 2010
Hi Kristen, Kinda a stupid question, but I plan to double this recipe for a Super Bowl Party. I was going to put the batter in a 9x13 pan. How does this affect cooking time? As w/ the ingredients, does the baking time double as well?