Craving warm, golden cornbread with irresistibly crispy edges? This isn't your grandma's complicated recipe; get ready for a ridiculously easy, unbelievably delicious shortcut. Prepare to unlock the secret to cornbread perfection with just a few simple steps!
Ingredients
Let's gather our ingredients! We need ¾ cup of yellow cornmeal – medium grind is the way to go. You might even find it labeled "polenta" in some stores, especially if you're in Australia. Don't grab instant polenta!
Next, you'll want 1 ½ cups of plain or all-purpose flour, 1 tablespoon of baking powder, ½ cup of white sugar for just a hint of sweetness, and ¼ teaspoon of salt. A little baking powder ensures they rise nicely.
Now for the wet stuff! Grab 1 cup of canned creamed corn; ½ cup, or 125g, of melted unsalted butter; 2 lightly whisked eggs; and ¾ cup of milk. Oh, and don't forget a little extra melted butter—about 1 to 2 tablespoons—for greasing the skillet. That's it.
Getting Started
I know you're keen, so let's get this show on the road! Preheat your oven to 220C — that's 425F, folks. Got a cast iron skillet? Great! A 26cm/10" one, please. Pop that skillet in the oven while it preheats; it'll get super hot.
Next, I'm going to ask you to get two bowls ready. We're going to use one for the dry stuff and another for the wet stuff. Let's keep things organized, eh? I always find that helps – less mess=more fun!
Now, before we move into the dry ingredients, quickly melt 1/2 cup of butter. You can use the microwave if you're in a hurry, or the stovetop if you're feeling fancy. Just don't burn it – burnt butter is a sad state of affairs. To get that perfect flavor, consider using cheddar cheese as a topping for that extra-delicious crust. Okay, enough preamble, get to it!
Baking Instructions
Now that we've taken care of the prep, it's time to heat up the skillet! Pop your 26cm/10" cast-iron skillet into the oven and preheat everything to 220°C/425°F – it's like giving your skillet a spa day before the real work begins.
Once your batter is ready and the oven's hot, carefully take the skillet out. Drop in 1 tablespoon of butter, swirling it to coat the base and sides! That's non-stick insurance right there.
Pour the batter into the hot skillet and smooth the top—voila! Now, turn the oven down to 190°C/375°F. Bake for 25–30 minutes. You want a light golden brown top, and a skewer should come out clean. If it springs back when you poke it – hooray!
Let it cool in the skillet for 15 minutes. Serve it warm – you can even use butter and honey for extra fun!
Tips for the Best Cornbread
To really nail this cornbread, I've got a couple of tricks up my sleeve that I think you'll find super handy! Seriously, with these tips, you will create something unexpectedly delicious. Here's the scoop:
- First, don't overmix! I can not stress this enough! Aim for just combined. A few lumps are okay.
- Second, hot skillet is key! That preheated cast iron gives you a beautifully crisp edge and crust. Trust me on this!
- Third, don't peek–resist the urge to open the oven too early. That's critical!
Play around with butter. A little extra melted butter brushed on top before baking gives it a gorgeous golden sheen. I promise I won't tell anyone! You may thank me later when you try these.
Serving Suggestions
You've got to try serving this cornbread warm—it's a total game-changer! Seriously, the warmth brings out all the flavors. I love serving it straight from the skillet; it looks impressive, doesn't it? You can, absolutely, turn it out onto a platter if you're feeling fancy.
Now, listen: a pat of butter is a must! And a drizzle of honey—oh my goodness! It takes it to another level. Think about serving it with chili. The slight sweetness of the cornbread is the perfect counterpoint to the spiciness. Or, if you're having a BBQ, I think it's so good with pulled pork.
Don't be afraid to get creative! You can never go wrong with butter. Or honey. Okay, maybe I'm obsessed! Just give it a try!
Short Recipe Version
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Servings: 8
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
Instructions:
- Preheat oven to 400°F (200°C). Place a cast iron skillet in the oven while preheating.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Carefully remove the hot skillet from the oven. Pour batter into the hot skillet.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (per serving, estimated):
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbohydrates: 30g
- Sugar: 10g