Classic Cornbread

Classic Cornbread

Pairs with Theopolis Vineyards 2023 California Symphony

Photo Courtesy @_drazzari

Servings: 8-10
Cook Time: 20-25 minutes
Prep Time: 10 minutes

Ingredients

  • 1 cup cornmeal (yellow or white)

  • 1 cup all-purpose flour

  • 1/4 cup granulated sugar (optional, for a slightly sweet cornbread)

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 cup buttermilk (or regular milk if you don’t have buttermilk)

  • 1/4 cup unsalted butter, melted

  • 2 large eggs

  • 1/4 cup vegetable oil (or melted butter for extra richness)

  • 1/4 cup creamed corn (optional, for extra moisture and flavor)

Instructions

Prepare the Oven:

  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C) and grease or butter an 8-inch square baking dish, cast-iron skillet, or 9-inch round pan.

Mix Dry Ingredients:

  1. Combine Dry Ingredients:

    • In a large mixing bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.

Mix Wet Ingredients:

  1. Combine Wet Ingredients:

    • In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vegetable oil (or melted butter). If using creamed corn, add it to the wet mixture.

Combine Wet and Dry Ingredients:

  1. Stir Together:

    • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in dense cornbread.

Bake the Cornbread:

  1. Bake:

    • Pour the batter into the prepared pan or skillet and spread it evenly.

    • Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Serve:

  1. Cool and Serve:

    • Allow the cornbread to cool for a few minutes in the pan, then cut it into squares or wedges and serve warm.

main courses & sidesSharie Lawless