Cornbread Recipe
This easy cornbread recipe makes subtly sweet, light, fluffy, crumbly cornbread every time. Smother a slice with some butter and serve it with chili for the perfect meal.
Servings: 12
Equipment
Ingredients
- ⅔ cup (151 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 3 eggs
- 1 ⅔ cup (394 ml) milk
- 2 ⅓ cup (292 g) all purpose flour
- 1 cup (159 g) cornmeal
- 4 ½ teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 400 °F (204 °C) and grease a 9x13 inch pan with cooking spray. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.2/3 cup unsalted butter, 1 cup granulated sugar
- Add the eggs and milk and beat until incorporated.3 eggs, 1 2/3 cup milk
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Gently pour into wet ingredients and mix until just incorporated.2 1/3 cup all purpose flour, 1 cup cornmeal, 4 ½ teaspoon baking powder, 1 teaspoon salt
- Pour batter into prepared baking pan and bake for 25 minutes, or until the top is golden brown.
- Let cool for 30 minutes before slicing and serving.
- Keep in airtight container for up to 3 days.
Notes
Source: Taste of Home
Nutrition
Serving: 1 slice (103 grams) | Calories: 331 kcal | Carbohydrates: 47 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 72 mg | Sodium: 384 mg | Potassium: 138 mg | Fiber: 2 g | Sugar: 19 g
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