Are you craving the comforting taste of cornbread but don't have buttermilk on hand? Don't worry! This recipe proves you can achieve that same melt-in-your-mouth texture and delightful crumbly goodness without it. This easy cornbread recipe is perfect for weeknight dinners, potlucks, or simply satisfying that sudden craving for something warm and delicious. It's a quick dinner idea that's both healthy and satisfying. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal (fine or medium grind)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon sugar (optional, for extra sweetness)
- 1 large egg
- 1 cup milk (whole milk recommended)
- ¼ cup vegetable oil
- 1 tablespoon apple cider vinegar (this replaces the buttermilk)
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet for that authentic cornbread experience. This simple step ensures your cornbread doesn't stick.
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Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar (if using). Thoroughly combining the dry ingredients is key to an even texture.
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Wet Ingredients: In a separate bowl, whisk together the egg, milk, oil, and apple cider vinegar. Let the mixture sit for a minute or two; you'll see it slightly thicken as the vinegar reacts with the milk – this is perfectly normal and helps create a tender crumb.
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Combine: Gently pour the wet ingredients into the dry ingredients. Stir until just combined; don't overmix. A few lumps are okay – overmixing can lead to a tough cornbread.
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Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm, perhaps with a pat of butter or your favorite chili!
Tips for the Best Cornbread:
- Don't overmix: Overmixing develops gluten, resulting in a tough cornbread. Mix just until the wet and dry ingredients are combined.
- Use fresh baking powder: Baking powder is crucial for leavening. Old baking powder might not work as effectively.
- Adjust sweetness: Feel free to adjust the sugar to your liking. Some prefer a sweeter cornbread, while others like it more savory.
- Add-ins: Get creative! Consider adding in ½ cup of shredded cheddar cheese, jalapeños, or even some crumbled bacon for extra flavor and texture.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a spicy kick.
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese, Monterey Jack, or a Mexican blend.
- Jalapeño Cornbread: Add ½ cup of finely chopped jalapeños for a little heat.
Nutritional Information (per serving, approximate):
- Calories: Around 150-200 (depending on ingredients and serving size)
- Protein: Around 4-5 grams
- Fat: Around 8-10 grams
- Carbohydrates: Around 20-25 grams
This simple cornbread recipe offers a delicious and easy way to enjoy this classic side dish, even without buttermilk. It's a perfect example of how simple, healthy meals can be both quick and incredibly satisfying. Enjoy!