Cornbread can be made many different ways and the final product can be anything from dry, gritty, and unsweetened to really moist, sweet, and even cake-like. Typically, “northern style” cornbread is sweeter and lighter than “southern style” cornbread, which in my opinion can be really bland and dry.
I much prefer northern style cornbread, and my recipe sort of takes it to an extreme with fine white cornmeal and a texture that’s really cakey and light. It’s really good with chili or soup, but my favorite way to enjoy cornbread is hot out of the oven with a little butter and maple syrup or honey on top. YUM.
The recipe is really easy with just two steps. First, mix together cornmeal, flour, sugar, baking powder, and salt
And then mix in the wet ingredients (melted butter, eggs, and milk).
Then pour the batter into greased pans and bake it. This recipe works really well for both corn muffins and cornbread in a pan. I made a tiny round cornbread in a mini ramekin, too :)
It’s best eaten fresh out of the oven and completes any southern/country/soul food meal as a side dish, though honestly it’s great to eat just as a snack by itself!
The recipe makes 10-12 muffins or a pan of cornbread. Bacon and green onion cornbread is also really good, and you can make it by preparing the recipe as usual except with half a stick instead of a whole stick of butter. Cook diced bacon (6-8 strips) in a pan and measure out ¼ cup of the bacon grease to add along with the wet ingredients. Then drain the rest of the bacon and stir the bacon pieces into the batter along with a handful of diced green onions.
1 stick of butter
1 cup fine cornmeal
1 cup flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
Preheat the oven to 350 degrees Fahrenheit and grease a casserole dish or muffin tins with a small piece of butter or with nonstick spray.
Melt the stick of butter in the microwave or on the stovetop, and set aside to cool.
In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt using a fork.
Mix in the melted butter, eggs, and milk.
Pour into muffin tins or a baking dish (fill about 2/3 of the way up, because the bread will rise) and bake until it is firm when you press down slightly on the middle. For muffins, bake about half an hour, and a little longer for a pan of cornbread.