A Cornbread Memory—and Why I Always Come Back to This Recipe
Alright, let me set the scene. It’s raining outside (because these stories always seem to be set during some dramatic weather, right?), and I’ve got a craving for something warm, golden, and just a little bit crumbly. Enter: homemade cornbread. I swear, this recipe is the culinary equivalent of a cozy old sweater. My grandma used to make it in her ancient cast iron skillet—honestly, I think that thing could survive the apocalypse—and we’d eat it piping hot, sometimes with way too much butter. Or maybe that’s just me. Anyway, I still make this whenever I want the house to smell like comfort food. And, on occasion, I try to get fancy, but, well, you’ll see how that goes later.
Why You’ll Want to Make This One (Trust Me!)
I make this when I’m feeling a bit nostalgic, or just want something that makes a bowl of chili really shine—which by the way, my family goes absolutely nuts for. Sometimes I toss in a handful of grated cheese (because, cheese). Other times, I keep it plain, especially if I’ve got honey butter on stand-by. And honestly, I’ve stopped stressing about getting perfectly even squares—crumbs are part of the charm, in my opinion! There was a time when I tried making those super-fancy tall soufflé cornbreads? Yeah, that’s a story for another day… it did not end well for my oven.
What You’ll Need (and What You Can Swap)
- 1 cup cornmeal (I use yellow stone-ground when I have it, but really, anything from the store works. My grandma swore by Albers, but honestly, it’s all good)
- 1 cup all-purpose flour (Or use half whole wheat if you’re feeling virtuous. I did that once, regretted it a little—texture was a bit too hearty for me.)
- 1/4 cup sugar (or honey if you’re feeling fancy, though it makes it a tad sticky)
- 1 tbsp baking powder (I always double-check the date—once used some ancient stuff and, yeah, flat cornbread is a bummer)
- 1/2 tsp salt (I eyeball it these days, but that’s risky if you’re not into surprises)
- 1 cup milk (buttermilk is amazing if you’ve got it—makes it tangy. Or, I’ve used oat milk in a pinch and nobody complained)
- 2 eggs (large, but if you only have medium, add a splash more milk)
- 1/4 cup melted butter (or oil, but the butter flavor, in my opinion, is everything)
- Optional: 1/2 cup corn kernels, 1 chopped jalapeño, or a handful of shredded cheddar. I’m not the boss of you.
How I Actually Make It (With a Few Sidetracks)
- Preheat your oven to 400°F (about 200°C). I always forget this step and end up waiting around, so now I do it before I even grab the bowls.
- Grease an 8-inch square pan (or, my personal favorite, a cast iron skillet—adds a nice crispy edge, though honestly, a basic baking dish is just fine).
- In a big bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. I sometimes use a whisk, but a fork works if you’re too lazy to wash more dishes (guilty).
- In another bowl (or, if you’re like me and already running out of clean bowls, just push the dry stuff to the side), whisk the milk, eggs, and melted butter together. This is where I usually sneak a taste—though, disclaimer, raw eggs and all that, so maybe don’t do as I do.
- Pour the wet into the dry and gently stir. Don’t over-mix! It’ll look a bit lumpy—don’t panic, that’s normal. If you’ve got extras like cheese or corn, fold them in now. (On second thought, add the jalapeño last so you don’t forget and touch your eyes. Ask me how I know.)
- Spoon it into your greased pan or skillet. I try to spread it out evenly, though it never looks like the pictures online, and that’s okay.
- Bake for 20-25 minutes, or until the top is golden and a toothpick (or, honestly, a butter knife) comes out clean from the center. If the edges start to look a bit too brown, cover with foil. But usually, it’s just right at 22 minutes in my oven. Every oven’s a bit quirky though.
- Let it cool for at least 5 minutes before slicing. This is the hardest part—no shame if you sneak a corner early.
Notes from My (Not Always Successful) Kitchen
- If you substitute honey for sugar, drop the milk by a tablespoon or so. Actually, I find it works better that way—keeps it from getting too soft.
- Once, I forgot to preheat the oven and the cornbread came out weirdly dense—lesson learned: hot oven = fluffy bread.
- I think this tastes even better the next day. But, honestly, it never survives that long around here.
Some Variations—And My Failed Experiments
- Cheddar and jalapeño: I love this combo, but once tried blue cheese and… would not recommend, unless you really, really like blue cheese.
- Bacon bits: Yes, yes, a thousand times yes. But only if you actually have cooked bacon handy—raw doesn’t cook right in the batter. (Ask me how I know, again.)
- Sweet version: a handful of dried cranberries and a touch more sugar. My daughter claims this is ‘breakfast cornbread.’ Who am I to argue?
What You Need to Make It—But with Shortcuts
- Mixing bowls (but, honestly, a big soup pot works if you’re desperate)
- Whisk or fork (my favorite fork is slightly bent, still does the job)
- Measuring cups and spoons (unless you’re a ‘dash of this, pinch of that’ kind of cook)
- 8-inch baking pan or cast iron skillet (if you don’t have either, muffin tins are fun—just watch the bake time, about 12-15 minutes)
- Oven (or, I’ve heard of folks making this on the grill, but that’s a little too wild west for me)
How to Store It (Or Why That Doesn’t Really Matter)
Technically, you should store leftover cornbread in an airtight container at room temp for up to 2 days, or in the fridge if you want it to last a bit longer. But in my house, it never lasts more than a day! If you do have leftovers, I love slicing it and toasting it the next morning—maybe with a dab of jam (try this strawberry spread). Or, freeze individual pieces—just wrap well, or they dry out faster than you can say “where’d my cornbread go?”
How I Serve It (And a Family Quirk)
My favorite way is with a big bowl of soup or chili—especially something smoky, like this Texas chili. But sometimes, on chilly mornings, we’ll have it with just butter and a drizzle of honey. My uncle, on the other hand, dunks his in buttermilk. I’ve tried it. Not for me, but hey—no judgment here.
Oh, the Things I’ve Learned (Pro Tips—Mostly the Hard Way)
- Don’t rush the cooling. I once tried slicing it right out of the oven, and it just crumbled to bits. Let it rest—it’s worth it.
- Check your baking powder’s age. Seriously. Flat cornbread is no fun. (And yes, mine once expired in 2018. Oops.)
- Don’t overmix the batter. It gets tough faster than you can say “rubbery mistake.” Just stir until it’s all moistened—lumps are your friend!
Some Actual Reader Questions (And My Honest Answers)
- Can I make this without eggs?
- Yep! Try using a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let it sit for a bit). Texture’s a little different, but it works in a pinch.
- Does it have to be baked in cast iron?
- Nope, though I love the crispy edge. Any oven-safe pan will do. Actually, I’ve even used a pie plate when everything else was dirty.
- Can I double the recipe?
- Sure, but give it a few extra minutes in the oven (maybe 5-10). And use a bigger pan—or live on the edge and risk a lava flow in your oven. Your call!
- Is it supposed to be sweet?
- That’s a hot debate! I like it lightly sweet, but if you’re from the South, you might say absolutely not. Do what tastes good to you. (Just please don’t tell my grandma I put sugar in mine sometimes.)
If you’re curious about cornmeal types or want to geek out on the history of cornbread, Southern Living has a great explainer. And if you accidentally drop some on the floor, well, as my granddad used to say, “A little dirt never hurt.” (But maybe let’s not make a habit of it.)
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
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1Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper.
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2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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3In a separate bowl, whisk the milk, eggs, and melted butter until well combined.
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4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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5Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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6Let the cornbread cool slightly before slicing and serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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