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Cornbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Cornbread Recipe Cornbread Recipe

This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as 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, jalapeño peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

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At a glance

Prep
Bake
Total
Yield
one 9" square or round pan, or 12 muffins
Nutrition information

Ingredients

Choose your measure:

  • 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 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups milk
  • 1/2 cup unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Stir in any desired herbs, cheese, corn kernels, or other flavorings.
  4. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you're using it), and egg.
  5. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
  6. Spread the batter into the prepared pan, or scoop into the muffin tin.
  7. 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.
  8. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Nutrition Information

  • Serving Size 1 muffin (70g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 200
  • Calories from Fat 80
  • 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 this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.