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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This classic cornbread recipe is easy to stir together and adapts well by adding different condiments like pickled jalepeno peppers, fresh herbs, cheese or whole kernel corn. Also, it can be baked in a skillet, loaf pan or muffin tins.
- 1 cup corn meal
- 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.