Old fashioned Cornbread is a classic quick bread and an old-time comfort food. Serve a hot slice, fresh from the oven, all steamy and with butter melting over the top! Life is good!
This is a classic cornbread recipe that is easy to prepare and adapts well to variations by adding different condiments.
Cornbread….sweet or coarse?
Some people like a sweet cake-like cornbread but I am partial to the coarser type that is more consistent to a bread than a cake. I have tasted cornbread that is so sweet it may as well be called corncake.
Depending on what you are planning to serve the cornbread with, a basic cornbread recipe can be adapted in various ways. To give this batch a little zip I stirred some chopped pickled jalepeno peppers into the batter, poured it into my 8-inch cast iron skillet, smoothed out the top and popped it into the oven. Here are some other ideas for add-ins to jazz up this quick bread:
- Fresh chopped herbs
- Shredded cheddar cheese
- Chopped red and green peppers
- Corn kernels
This is an adapted recipe that I have been using for years and it comes direct from the back of the Albers® Corn Meal box. It is also the recipe that my mom always used.
Cornbread is comfort food at its finest:
This is one of my dad’s all-time favorite foods and it was served often at our house when I was growing up. I have good memories of how he liked it for a snack.
He would crumble up a piece of cold, left-over cornbread into a tall glass and pour cold milk over the top and eat it with a spoon. That was a big treat for him.
When I make this recipe I like it the best when it is hot and slathered with butter! It is really yummy with a nice bowl of chili beans with beef and maybe a tall glass of cold milk.
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- 1 cup cornmeal
- 1 cup AP flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup coconut or other vegetable oil
- 1 egg
- Preheat the oven to 400°F
- Grease an 8 x 8 inch baking pan. I used my 8-inch cast iron skillet.
- Add the corn meal, flour sugar, baking powder and salt in a medium size bowl and whisk to combine. In a separate dish, combine the milk, oil and egg, whisk to combine. Add the milk mixture to the corn meal mixture and stir just until it is well combined.
- Pour into the prepared baking pan/dish and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 325mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 3g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.