Fluffy & Moist Homemade Cornbread

I love cornbread, but it is not a common food in the U.K. I recently had a craving (hello, pregnancy!) and got cooking! This American cornbread recipe is super moist and a little sweet, with a light and fluffy texture. The edges are just a little bit crispy-crunchy, which is a result of using a skillet. And it is more tradtional that way too. It is great to accompany chili and would be lovely as well with minestrone soup. Or have it for breakfast with a bit of honey and butter or jam. We warm ours first and it is a treat.

Enjoy this easy recipe for homemade cornbread from scratch. And, if you don’t have a skillet, you can use a square pan, or as muffins or mini-muffins. Different sized pans may require different bake times, so keep an eye on things and when it looks fluffy and a little golden around the edges, give it the toothpick test.

Ingredients :

  • 1 1/3 cup all-purpose flour
  • 2/3 cup cornmeal (outside of the US, cornmeal isn’t easy to find, so I used dried Polenta Bramata from a box, and it works the same)
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted organic butter, melted (plus 1 tablespoon extra for the pan if making skillet cornbread, leave that in that pan to coat it)
  • 1 1/4 cup milk
  • 1/4 cup oil
  • 2 large eggs

Instructions : 

  1. Preheat the oven to 350 degrees F or 175 degrees C. For skillet cornbread, place about 1 1/2 tablespoons of butter for the recipe +1 tablespoon for coating the pan into the pan and allow it to preheat in the oven until the butter melts.
  2. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
  3. Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
  4. Pour the liquid ingredients into the dry and stir together until combined.
  5. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges. (A toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
  6. Cool for about 20 minutes, then cut into slices and serve.

Keep this tightly covered and it should stay fresh for a few days at room temperature.

Or, keep it in the fridge for about a week.


Lara. x


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