I’m a Cali girl. Born and raised here, it’s who I am. I’ve never really been to the East Coast, much less the South.

But once in a while, I get an itch for Southern things like cornbread. A nice cornbread should be just light enough and sweet enough to balance the cornmeal and heaviness of a quickbread. This one is good for snacking as well as with a bowl of hot chili during these nippy California evenings.

 

Light & Fluffy Cornbread
courtesy Nate and Kylie

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

 



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Christi

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7 Responses and Counting...

  • […] ni… cornbread ni nak kata roti rasa macam kek tp nama dia bread lah. Resipi kite dapat kat SINI. Mekacihh tuan […]

  • […] adapted from HoneyandButter […]

  • I’ve cooked this recipe several times and each time is was perfect! My husband likes jiffy corn bread which I refuse to prepare, pointing out the unsafe fat and sugar content. I used only 1/2 cup of sugar which was quite sweet enough, canola oil, and eggbeaters. We eat this corn bread with a lot less guilt.

  • This was the best cornbread recipe that I’ve ever made! My girls are learning to make it now. Thanks for sharing!!!

  • Glad to hear you and your girls are loving this cornbread recipe, Shannon!
    Happy baking!

  • This cornbread is the BOMB.COM!!!! I have tried it with both reg milk and buttermilk And either way it’s sooo good! Thanks for sharing!!!!

  • Jen


    I cannot tell you how many times I’ve used this recipe. It comes out perfect every time! Thank you, thank you, thank you! It goes perfect with steamy bowl of stew or chili in the wintertime or a big plate of bbq brisket in the summer time.

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