Golden Cornbread
Moist, slightly sweet cornbread with a tender crumb.
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.
Instructions
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1
Heat the oven to 200°C / 400°F and grease a 20 cm square tin or oven-safe skillet.
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2
Whisk the cornmeal, flour, sugar, baking powder and salt.
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3
In another bowl whisk the milk, melted butter and eggs.
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4
Pour the wet into the dry and stir just until combined. A few lumps are fine.
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5
Pour into the tin and bake for 22 to 27 minutes until golden and a skewer comes out clean.
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6
Cool for 10 minutes, then cut into squares. Lovely warm with butter and honey.
Tools for foolproof bakes
Weighing beats scooping every time. These inexpensive tools make every recipe more reliable.
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💡 Baker's tips
- For crisp edges, preheat a buttered cast-iron skillet in the oven and pour the batter into it hot.
- Do not 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.
