Cornbread
This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right"., as regards the amount of sugar. It's tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeƱo peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup. This recipe works equally well with whole-grain cornmeal, or with the degermed cornmeal found on supermarket shelves.
Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
Directions
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Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups. |
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2) Stir in any desired herbs, cheese, corn kernels, or other flavorings. |
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6. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean. |
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7. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm. |
Recipe summary
- Hands-on time:
- 15 mins.
- Baking time:
- 16 mins. to 20 mins.
- Total time:
- 31 mins. to 35 mins.
- Yield:
- 1 9" square or round pan, or 12 muffins
- Recipe comments (17) »
Tips from our bakers
- Add-ins will increase the baking time by 5 minutes.
- You can substitute corn oil for butter in this recipe.
- Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
- If you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.
- If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.
| Nutrition Facts | |
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| Serving Size 1 muffin (70g)
Servings Per Batch 12 |
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| Amount Per Serving | |
| Calories 200 | Calories from Fat 80 |
| Daily Value* | |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Trans Fat | 0g |
| Cholesterol | 40mg |
| Sodium | 220mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 1g |
| Sugars | 6g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
06/28/2009
This corn bread was so delicious! I made it as a side dish for our dinner and it turned out to be the star. I used buttermilk instead of regular milk and increased the sugar slightly since I like my corn bread on the sweeter side. It was so moist and delicious, I will be adding this to my list of staples. Thanks KAF.
06/19/2009
Taste is great, texture is best I've had. I added creamed corn and bits of cheese. Used muffin tin. Recipe directions are very good. Will try with whole wheat flour next time.
05/20/2009
This is very good. I made it with 1/2 canola oil and 1/2 butter in a muffin pan--it worked great, had a wonderful texture and flavor. Mine took about 22 minutes to bake up. This will definitely be my go-to cornbread (however, I prefer a more Southern, higher cornmeal to flour ratio type of recipe for the basis of cornbread stuffing).
04/26/2009
I am in love with this Corn Bread!!!! I was an exchange student to the USA when was a teenager...a long time ago...and had never tasted anything like the original ones I had during that period of time... As soon as I read this recipe I knew I had to try it and would love the taste! I baked it in muffin tins, and they were very soft and moist in the inside and crispy outside...wonderfully good! Everything I already tried from KAF come out very good, thanks for sharing these perls with us. Hugs from Brazil!
03/14/2009
'This is the best cornbread recipe......a definite keeper, moist, not too sweet, beautiful color !!!!
03/09/2009
I have been searching for YEARS for the best cornbread recipe, and here it is! I guess if you throw a stick of butter at something, it's bound to taste great!
01/19/2009
This recipe produced moist and delicious cornbread. Thanks for another great recipe King Arthur flour!
01/09/2009
12/22/2008
Wow! This recipe is amazing! This is the best cornbread I have ever had. I can get rid of all my other recipes!
12/14/2008
This recipe is great. If anyone want to make a lower calories version, I have substituted 3 Tablespoon of applesauce of 1/4 cup of butter, I have baked in a iron skillet, it turned out very moist and taste wonderful.
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