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, jalapeno 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.

Directions

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.

1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5. Spread the batter into the prepared pan, or scoop into the muffin tin.

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.

7. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

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Recipe summary

Hands-on time:
15 mins.
Baking time:
16 mins. to 20 mins.
Total time:
31 mins. to 35 mins.
Yield:
one 9" square or round pan, or 12 muffins

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.