This Classic Cornbread is great with soup on a cold, winter day. We like it best with butter and plenty of syrup!
On a pretty routine basis, my husband Cody has a lunch date with Lynn. They alternate whose home they go to and the host prepares the meal.
This week was Cody’s turn and he requested that I bake up some cornbread to make a nice accompaniment to soup.
I brought cornbread with me when we got married. My new husband had never had it.
Some foods just go together: fried chicken and mashed potatoes with gravy, grilled cheese and tomato soup, corned beef and cabbage, fried fish and creamed potatoes and peas…
Well, when I was growing up it was standard practice that when we had chili or ham and bean soup, we had it with cornbread. Traditions!
Cornbread batter is mixed by the classic “muffin method”.
The dry ingredients are mixed together separately (to ensure that the baking powder is evenly dispersed) and then a well is formed in the center.
The combined wet ingredients are then poured into the dry ingredient well and the two are mixed together until the dry ingredients are just moistened.
Over-mixing will cause more gluten to form. This will toughen the cornbread.
Cornbread can be baked, fried and even steamed (steamed is a bit mushy, though).
I like a crispy crust and tender crumb, so I came up with the idea of pouring the batter into a hot baking dish.
I generously grease the dish with solid vegetable shortening and then preheat the oven with the dish in it.
When I pour the batter into the hot dish, it sort of bubbles and “deep fries” around the edges.
…and in case you were concerned about Cody’s luncheons with another woman, Lynn is one of Cody’s three older sisters 🙂
- 1¼ cups all-purpose flour
- ¾ cup enriched corn meal
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- ¼ cup vegetable oil
- 1 egg
- Generously grease 8 or 9-inch baking dish with solid shortening.
- Put baking dish in cold oven and preheat oven to 400 degrees F.
- In a medium bowl, mix together the flour, corn meal, sugar, baking powder and salt.
- Whisk together the milk, oil and egg and then add to the dry ingredients.
- Mix just until the dry ingredients are moistened.
- Pour batter into hot baking dish.
- Bake 20 to 25 minutes, or until lightly browned and toothpick inserted in the center comes out clean.
- Serve warm.
- Note: for muffins, pour batter into 12 greased or paper-lined muffin cups. Bake 15-20 minutes.
(Recipe adapted from Quaker’s Easy Corn Bread)
This recipe can also be used to make cornbread muffins!
Just pour the batter into 12 regular-size greased or paper-lined muffin cups and bake for 15-20 minutes, or until golden brown.