Cornbread

Recipe by Susan Reid
235 Reviews 4.3 out of 5 stars

This cornbread is a rare compromise between Southern and Northern cornbread: It's "just right," as far as the amount of sugar. It's tender and moist, with pleasing corn flavor. Check out the tips below for flavor inspiration if you're looking to dress up your cornbread. Try corn and scallion, bacon, cheddar, and chive, or a slightly sweet cranberry-walnut variation.

Prep
15 mins
Bake
20 to 25 mins
Total
35 mins
Yield
one 9" square or round pan, or 12 muffins
Cornbread sliced and arranged on a plate - select to zoom
Cornbread sliced and arranged on a plate - select to zoom
Cornbread - select to zoom
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Instructions

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  1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast iron skillet will work fine, too), a shallow 1 1/2 quart casserole dish, or a standard muffin pan.

  2. Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

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

  4. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

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

  6. Bake the cornbread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a toothpick or thin knife inserted into the center comes out clean. If making muffins, bake for 14 to 16 minutes. 

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

  8. Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.

Tips from our Bakers

  • 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.

  • Want to make mini loaves? Use three 3 1/4" x 5 3/4" x 2 1/4" mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 28 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

  • Cornbread isn't just an accompaniment to chili anymore. It can be dressed up to go with almost any dish. Add any of the following ingredients, or experiment with some of your own. Stir “extras” into the batter just before pouring it into the pan, and add 3 to 5 minutes to the suggested baking time.

    Corn and scallion
    1/2 cup (57g) fresh/cooked or frozen/thawed corn kernels
    1/2 cup (about 43g) chopped scallions (3 or 4 scallions, white and green part)

    Bacon, cheddar, and chive
    1/2 cup (57g) cooked, crumbled bacon
    3/4 cup (85g) grated cheddar cheese
    2 tablespoons snipped fresh chives

    Cranberry-walnut
    1/2 cup (71g) dried cranberries
    1/2 cup (57g) chopped walnuts

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