Quick Cornbread
Get ready to whip up the ultimate comfort food with this Quick Cornbread recipe, perfect for busy weeknights or last-minute gatherings! In just 30 minutes, you can enjoy a golden, slightly sweet cornbread that's fluffy on the inside with a delicately crisp edge. Made with pantry staples like all-purpose flour, yellow cornmeal, and a touch of sugar, this recipe strikes the perfect balance between sweet and savory. The addition of melted butter and milk ensures a moist crumb that pairs beautifully with everything from hearty chili to barbecue ribs. Serve it warm with butter, honey, or your favorite toppings for a crowd-pleasing side that comes together in no time. Whether you're a cornbread veteran or a first-timer, this easy, foolproof recipe will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1 large Egg
- 0.25 cup Unsalted butter (melted)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or skillet with vegetable oil or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
In a separate medium bowl, whisk together the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Pour the batter into the prepared baking pan, spreading it out evenly with the spatula.
Bake in the preheated oven for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool slightly in the pan for 5-10 minutes before slicing into squares or wedges.
Serve warm with butter, honey, or your favorite toppings!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 63.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
