Description
This Easy Homemade Cornbread comes together quickly in one bowl, and is the perfect side for soups and chilis. Don’t forget the butter and honey!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2/3 cups granulated sugar
- 1/2 cup corn meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk (or buttermilk*)
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees and spray an 8 by 8 (or 9 by 9) inch pan with nonstick spray.
- Combine flour, sugar, corn meal, baking powder and salt in a large bowl. Whisk together, and then add milk, eggs, oil, and butter. Whisk together until the batter is mostly smooth but be careful not to over mix.
- Pour the batter into the pan, and smooth it out to the edges. Bake at 350 degrees for 30-35 minutes, or until the top springs back when pressed gently, and a toothpick inserted into the center comes out clean.
- Cut into bars and serve warm with butter and honey.
Notes
*This recipe will work with both milk and buttermilk. I think the buttermilk makes it a little more dense and rich. You can also add 1 tablespoon of white vinegar to the milk, stir, and let sit for 10 minutes to make a buttermilk substitute.
Nutrition
- Serving Size: 1 Square Serving
- Calories: 293
- Sugar: 17g
- Sodium: 394mg
- Fat: 14g
- Saturated Fat: 3.6g
- Unsaturated Fat: 9.2g
- Trans Fat: 0.4g
- Carbohydrates: 38g
- Fiber: 1.1g
- Protein: 5.3g
- Cholesterol: 53mg
