We’ve tried many cornbread recipes - plain, sweet, spicy, muffins, loafs, squares… you name it!. Some turned out too dry and grainy, some too tough. This recipe always performs, in a variety of ovens and baking dishes. It produces slightly sweet squares with cake-like texture. It’s not the best choice for a mold that makes corn cob shaped sticks due the cake-like rise.
Makes approximately 18 squares.
- ¾ cup yellow cornmeal
- 2¼ cup all purpose flour
- ¾ cup sugar (if you prefer your cornbread less sweet, reduce sugar to ⅓ cup)
- 3 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup (1 stick) butter, melted
- 3 eggs, beaten
Preheat oven to 400°F/204°C. Sift together all of the dry ingredients. Whisk milk, butter, and eggs together. Stir into dry ingredients, incorporating thoroughly but not excessively, which could make the bread tough. Pour into a 9x11-inch baking dish or muffin tins. If using a glass baking dish, you won’t need to grease it, however, greasing a metal pan or lining muffin tins with paper cups is recommended. Bake 15 - 20 mins until a toothpick comes out clean. Allow to cool slightly before cutting into squares and serve plain, or with Chipotle Honey-Butter.
I’ve tried many ways to make a spicy cornbread, but the grainy texture seems to engulf spicy ingredients. As well, many of us live in households with varying tastes - some like it spicy, some like it mild. This quick and easy butter fills the bill for us chileheads and is tasty on warm cornbread!
- ¼ cup honey
- 2 Tbsp butter, melted
- ½ tsp Chipotle powder
Whip the ingredients together and allow to cool to room temperature. You can make it ahead and keep covered in the fridge for a week, but allow to come to room temperature before serving for optimum spreadability.