Description
Deliciously moist and fluffy cornbread that pairs perfectly with chili, soups, or just on its own. This cornbread is easy to make and is sure to be a crowd-pleaser at any gathering.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt together until well combined.
- In another bowl, whisk together the milk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before cutting into squares and serving.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- You can add corn kernels or jalapeños for extra flavor.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 6
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: cornbread recipe, easy cornbread, homemade cornbread, fluffy cornbread, cornbread with corn, sweet cornbread