Serves 10
40 min
Southern Cornbread
Recipe GLPRf5f9d9308e7176
A golden, moist cornbread with a tender crumb and subtle sweetness. This Southern classic combines flour and cornmeal for the perfect balance of texture, making it an ideal side dish for any meal.
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Ingredients
2⅓ cups all-purpose flour
1⅔ cups yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1½ teaspoons salt
2 eggs
1¾ cups milk
½ cup canola oil
Directions
Preheat your oven to 400°F (204°C). Lightly grease a 9-inch round cast iron skillet or 9x13-inch baking pan with oil or cooking spray.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In another bowl, crack the eggs and beat them lightly, then mix in the milk and canola oil until blended.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until a thick batter forms. Do not overmix; a few small lumps are okay.
Transfer the batter to the prepared skillet or baking pan, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 5-10 minutes before serving warm.
