Before you start
This cornbread strikes the balance between cakey and crumbly: moist, a little sweet and golden. It comes together in one bowl and bakes in half an hour, perfect alongside chilli or soup.
Everything you need
- 1 cup (138 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 1 cup milk
- ⅓ cup (75 g) unsalted butter, melted
- 2 large eggs
- 1 tbsp baking powder
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 200°C / 400°F and grease a 20 cm square tin or oven-safe skillet.
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Whisk the cornmeal, flour, sugar, baking powder and salt.
For this step
- 1 cup (138 g) cornmeal
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
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In another bowl whisk the milk, melted butter and eggs.
For this step
- 1 cup milk
- ⅓ cup (75 g) unsalted butter
- 2 large eggs
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Pour the wet into the dry and stir just until combined. A few lumps are fine.
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Pour into the tin and bake for 22 to 27 minutes until golden and a skewer comes out clean.
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Cool for 10 minutes, then cut into squares. Lovely warm with butter and honey.
For this step
- ⅓ cup (75 g) unsalted butter
Baker's tips
- For crisp edges, preheat a buttered cast-iron skillet in the oven and pour the batter into it hot.
- Don't overmix, or the cornbread toughens. Stir just to combine.
Make it your own
- Fold in ¾ cup (120 g) sweetcorn, diced jalapeno or grated cheese.
- Reduce the sugar for a more savoury, Southern-style bread.
Storing & freezing
Airtight at room temperature for 2 days, or the fridge for 4. Warm before serving. It freezes for 1 month.
Frequently asked
How many grams is a cup of cornmeal?
About 138 g per US cup. It varies with grind, so weighing with the cornmeal converter gives the most consistent crumb.
Can I make it dairy-free?
Yes. Use a plant milk and swap the butter for the same amount of oil. The texture stays moist.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.