Cornbread
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cornbread is a Southern American quick bread made from cornmeal, flour, sugar, baking powder, milk, egg, and melted butter, baked until golden.
Read more
Mixing the wet and dry ingredients separately and combining them with minimal stirring prevents overdeveloping gluten, which keeps the crumb tender and moist rather than tough. Baking at 200 degrees Celsius for twenty-two to twenty-five minutes produces a crisp exterior with a lightly sweet, nutty interior characteristic of cornmeal. The bread pairs well with stews, chili, and soups; its coarse grain absorbs broth and sauce effectively, making every bite more flavorful the longer it sits in the bowl.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Heat
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.
- 4Prep
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.
- 5Heat
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.
- 6Prep
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Keeping wet and dry ingredients separate and stirring minimally prevents gluten overdevelopment in the cornmeal batter.
- Finish cue
- When a skewer comes out mostly clean, remove the pan and let the bread cool.
- Avoid this
- Do not overmix; it keeps the crumb tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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