Sweet, Buttery Cornbread
Make this Cornbread in a variety of pans to suit all of your meals. Double the recipe to ensure you have leftovers for breakfast. See optional add-ins in the Notes section. Freezer-friendly!
- 1 cup (135 grams) all-purpose flour
- 3/4 cups (125 grams) yellow cornmeal medium ground
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (11 grams) baking powder
- 1 teaspoon (6 grams) kosher salt
- 1 cup (240 milliliters) whole milk at room temperature
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (113 grams) unsalted butter melted, separated
Preheat your oven to 350°F (177°C). With a pastry brush, brush a thin layer of the melted butter (about 1 tablespoon) into your baking dish* or line muffin tins with baking liners (you may want to spray non-stick muffin tins with baking spray as well).Set the greased dish aside while you prepare the batter.
Make the Cornbread Batter
In a mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt together using a whisk. Set the dry ingredients aside. In a separate bowl, use a whisk to combine the whole milk, egg, vanilla extract, and 1/3 cup of the melted butter. Save the rest of the melted butter for brushing on the baked cornbread later. Pour the wet ingredients mixture into the bowl containing the dry mixture. Use a rubber spatula to fold the two mixtures together, just until the flour and cornmeal are no longer loose. Don't over-mix the batter, instead fold gently and only until the batter comes together.
Bake the Cornbread
Scrape the cornbread batter into the pan you prepped earlier and use the spatula to smooth it out. If you're making muffins, use a #30 portion scoop to scoop the dough into the prepared muffin pan. Give the pan a couple of gentle raps against the countertop to expel any air bubbles and bake the cornbread for 20-24 minutes, or until the top is a golden yellow color. A toothpick inserted into the center of the bread should come out clean. If not, close the oven and bake the bread for 5 minutes more. Once the bread is fully baked, remove it from the oven. Allow it to cool for 1 minute on the countertop.Use a pastry brush to brush the remaining melted butter onto the surface of the bread. If the butter solidified while the bread was baking, just heat it in the microwave for 15 seconds to melt it again. Allow the bread to cool slightly (or completely) before slicing and serving. If you're making muffins, allow the bread to cool for 5 minutes, then remove them from the muffin pan and leave them to cool on a cooling rack. You can continue baking the rest of the muffin batter while these finish cooling.
Types of pans to use:
- 8x8x2-inch pan: bake 20-24 minutes
- 12" cast iron skillet: bake 20-24 minutes
- 12 muffins: bake 18-20 minutes
Stir in the add-ins once the batter has been mixed. Bake as instructed.
- 1/4 cup chopped jalapeños
- 1/2 cup cooked, crumbled bacon
- 1/2 diced cooked ham OR
- 1/2 cup cheddar cheese
Room Temperature Storage Instructions:
- Pack leftovers into a freezer storage bag or a food container.
- Store the bread on the countertop for 3 days. While you can keep the bread in the fridge, I don't recommend it because the butter will cause the bread to grow hard and stale faster.
- Warm leftover bread slices in the microwave for 10-15 seconds for a freshly-baked taste.
Freezer Storage Instructions:
- Cool the cornbread completely.
- Transfer the bread to a freezer-safe storage bag and press out any air.
- Freeze the cornbread for 4 months.
- Thaw the bread at room temperature on the countertop.
- Reheat the slices in the microwave for a fresher flavor.
Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 306mg | Potassium: 100mg | Fiber: 2g | Sugar: 6g | Vitamin A: 301IU | Calcium: 103mg | Iron: 2mg