Easy Cornbread
Bake these Easy Cornbread to perfection! Enjoy this down-home freshly baked, tender and fluffy cornbread. They are soft, moist, and easy to make. Pair them with chili con carne or with any Southwesterstyle dish. The mild sweetness of the cornbread and spicy flavor of the these dishes are winning combos!
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Servings: 6
Ingredients
- 120 gms Unsalted Butter melted
- 1 cup Cornmeal
- 3/4 cup All-Purpose Flour sifted
- 2 1/2 tbsp Granulated White Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 large Eggs
- 1 1/2 cups Fresh Milk
- 1 tbsp Lemon Juice
Instructions
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Lightly grease a medium baking loaf pan.
- Combine milk and lemon juice together and let it stand for five minutes. (This is an alternative to buttermilk.)
- Using a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate large mixing bowl, mix together the eggs, milk and lemon juice mixture (buttermilk), and melted butter.
- Pour the liquid mixture into the dry mixture and fold together until well combined and the texture is still lumpy.
- Pour the batter into the prepared baking loaf pan.
- Bake for 20-25 minutes or until the top is set and golden brown or when a toothpick inserted into the middle of the cornbread comes out clean.
- Remove the cornbread from the oven and let it cool for 5 minutes.
- Lift up the cornbread from the loaf pan and place on a cooling rack before serving.
Notes
- This recipe is good for one medium baking loaf pan, about 350 grams of the batter.
- If you have leftovers, keep them in the fridge and warm in the toaster. Best served when warm.