Cornbread

Name: Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: cornmeal 150 g; cake flour 100 g; sugar 40 g; baking powder 2 tsp; salt 0.5 tsp; milk 220 ml; egg 1 ea; butter 50 g

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

With more cornmeal than flour, this American quick bread has a coarse, grainy crumb and just a little sweetness from the sugar.

Baking powder does all the rising, with no proof, and the batter heads straight into the oven once mixed. That loose crumb breaks apart when hot, which is why it cools in the pan until the steam inside settles before slicing.

Ingredients

servings

IngredientAmount

egg1 ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Preheat the oven fully to 200 degrees Celsius.

Melt the 50 g butter, then use a thin coating inside the pan so the bread releases cleanly without tearing after baking.
2

In a large bowl, whisk together 150 g cornmeal, 100 g cake flour, 40 g sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt.

Break up visible lumps so the rise is even.
3

In another bowl, beat 220 ml milk with 1 egg until smooth.

Add the melted butter only when it is warm, not hot, so it does not cook the egg.
4

Pour the wet mixture into the dry mixture all at once, then fold with a spatula while scraping the bottom.

Stop when only a few dry streaks remain to avoid a tough crumb.
5

Pour the batter into the pan and lightly level the surface.

Bake in the preheated oven for 22-25 minutes, until the edges brown and the top looks set rather than wet.
6

When a skewer comes out mostly clean, remove the pan and let the bread cool.

Slice after the internal steam settles so the pieces hold together.