If you want to make a delicious cornbread, this blog is perfect for you. All you need is a few simple ingredients. And an oven. An oven is very important in the process of baking cornbread. This exact recipe can also be used in stuffing as well. This recipe takes about 20 to 25 minutes to prepare, and about 23 minutes to bake thoroughly. So overall, this takes about 50 minutes.
First step, you are going to want to preheat the oven to 400°. Spray a nine inch cooking pan or skillet, cast iron works best. Put the skillet in the oven while it is preheating. This step helps with the crust, or the bottom, of the cornbread.
Next, you are going to need milk, eggs, and half a stick of butter. You are going to want to melt the butter in a saucepan over low to medium heat. You need a cup of milk and an egg. Mix the cup of milk, crack the egg in a large mixing bowl. Take the butter off of the fire, by this time, it should be ready for the mix. You then pour the butter in the mix. Beat this mix with a whisk until it is a bright yellow.
Once you have completed this step, you can move on to the good part of the recipe. You will need cornmeal, flour, baking powder (Yes, powder, not soda), salt, and sugar. You will need 1¼ of a cup of cornmeal, 1 cup of flour, 1 tablespoon of baking powder, ½ of a teaspoon of salt, or just a dash, and ½ of a cup of sugar. Once you have prepared all of these ingredients, you can start to mix. Add all of these ingredients all at once. Mix will be a tad lumpy, but it shouldn’t be too lumpy. You should make sure that the flour is moistened, in other words, make sure that there is no flour, even on the sides of the bowl. The cornbread will not have an even amount of flour or cornmeal.
You then take the pan out of the oven. Pour about a cup of veggie oil or Canola oil into the pan. You should hear a light sizzle. Once you pour the cornbread batter into the skillet, the sizzle should be louder. Use a spatula to make sure that the bottom and the sides are all in the pan before you put it in the oven. Take the spatula and spread the batter evenly across the top. Put the pan back in the oven.
After about 23 minutes, you should check the bread. If it is light brown or golden, to check to make sure it’s done, take a toothpick and stick it in the very middle of the bread. If the e toothpick comes out clean, it is time to come out. If the batter sticks to the toothpick, it needs to go back in the oven for about another five to ten minutes.
James Laseter-Hall
De La Salle Institute – DMSF Class of 2026
Photo: By Lisa on Adobe Stock