Amazing Cornbread Recipe
About this recipe
This Amazing Cornbread Recipe is a quick and easy way to enjoy a fluffy, slightly sweet cornbread with a delightful crisp crust. Perfect for any meal, this cornbread is made from scratch, ensuring fresher ingredients and a taste that beats boxed mixes.
In just about 30 minutes, you can whip up this delicious dish that features a tender crumb and a beautiful golden color. Whether you're serving it as a side or enjoying it on its own, this cornbread is sure to impress.
Ingredient notes
- You can substitute the granulated sugar with honey or brown sugar if you prefer.
- For the oil, use a high heat oil as specified in the recipe.
Tips from Preppy Kitchen’s video
- Preheating your oven to 425°F (220°C) is crucial for achieving that signature crisp crust on the cornbread.
- Make sure to use warm or room temperature milk to prevent the melted butter from curdling when mixed together.
- Do not overmix the batter; just combine until the lumps are gone to ensure a fluffy texture.
Good to know
- What type of pan can I use for this cornbread?
- You can use a 9-inch cast iron skillet or a 9-inch cake pan.
- How long do I bake the cornbread?
- Bake the cornbread for 20 to 25 minutes, or until the center is set and a skewer comes out clean.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 425°F (220°C).
- 2
In a large bowl, whisk together the dry ingredients: yellow cornmeal, all-purpose flour, granulated sugar, salt, and baking powder until combined.
- 3
In a separate bowl, combine the warm whole milk, melted unsalted butter, and room temperature egg. Whisk until well mixed.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
- 5
Place a 9-inch cast iron skillet or cake pan in the oven with 1 tablespoon of high heat oil for about 5 minutes until hot.
- 6
Carefully remove the hot pan from the oven and pour the batter into it, smoothing the top if necessary.
- 7
Return the pan to the oven and bake for 20 to 25 minutes, or until the center is set and a skewer comes out clean.
- 8
Once baked, remove the cornbread from the oven and let it cool slightly before slicing.
Heads up — we had to guess a little:
- The sugar quantity was inferred as 30g from the range of 25-30g given.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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