This is such a WONDERFUL cornbread recipe! I've made several versions over the years like these:
These are all great recipes that we've enjoyed over the years - but now, I think I have a new favorite!
This cornbread gives you that wonderful crispy crackly outside, tender and moist inside, and just a lovely touch of sweetness. It holds up well enough to serve alongside your favorite bowl of stew or chili, or crumble it up and use it in stuffing for the Holidays!
I am not usually a huge fan of cornbread by itself, but I totally snacked on a ton of little bites off this pan!
1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
- Preheat oven to 375 degrees. Grease an 8x8 baking dish.
- Place softened butter and white sugar in the bowl of a stand mixer and blend together until creamy and lightened in color. One at a time, blend in the eggs, scraping down the sides and bottom as needed.
- In a small bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Add about half of the dry ingredients into the butter mixture, followed by half of the milk, blending on low speed. Add remaining dry ingredients and milk, and blend again on low, just until combined, scraping down the sides and bottom as needed.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, until golden around the edges and pulling away from the pan, and a toothpick inserted into the center comes out dry (a few crumbs are ok, but it should not be "wet").
- Allow to cool in pan about 10-15 minutes before slicing and serving.
Recipe adapted from KarenS on AllRecipes