Are you craving a taste of simpler times? Nothing evokes the warmth and comfort of home quite like a slice of freshly baked, old-fashioned cornbread. This recipe delivers that authentic, slightly crumbly texture and subtly sweet flavor that makes cornbread so irresistible. Forget those dry, dense loaves – this easy recipe guarantees a moist, delicious cornbread perfect alongside your favorite chili, soup, or simply enjoyed on its own with a pat of butter. Get ready to experience the magic of homemade cooking with this classic recipe!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal (fine or medium grind)
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
Instructions:
Get Started: Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan. This step is crucial for preventing sticking and ensuring easy removal of your delicious cornbread.
Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are thoroughly combined to avoid pockets of baking powder or soda.
Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, and egg until light and frothy. Don't overmix – a few quick whisks are all you need.
Combine: Gently pour the wet ingredients into the dry ingredients and stir just until the batter is moistened. Resist the urge to overmix! Overmixing develops gluten, leading to a tough cornbread. A few lumps are perfectly acceptable.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve: Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm, straight from the oven!
Tips for the Best Cornbread:
- Buttermilk Magic: Buttermilk adds incredible moisture and tang to the cornbread. If you don't have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't Overmix: This is the golden rule of cornbread baking. Overmixing leads to a tough and dense texture. Mix just until the ingredients are moistened.
- Fresh Baking Powder: Ensure your baking powder is fresh. Old baking powder can lead to a flat cornbread.
- Pan Choice: Cast iron skillets create wonderfully crispy cornbread, but an 8x8 inch baking pan works perfectly well.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a kick.
- Cheesy Cornbread: Stir in ½ to 1 cup of shredded cheddar cheese for a cheesy twist.
- Jalapeño Cornbread: Dice some jalapeños and add them to the batter for a southwestern flair.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 200-250
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fiber: 2-3g
This old-fashioned cornbread recipe is a simple yet satisfying addition to any meal. Its ease of preparation makes it a perfect choice for busy weeknights, while its delicious flavor makes it a welcome guest at any gathering. Enjoy the comforting taste of home!