Cornbread
Fluffy American cornbread with a golden crust and a tender, slightly sweet crumb — perfect alongside soup, chili, or barbecue.
Ingredients
- corn flour220 g
- wheat flour120 g
- milk250 ml
- egg2 pcs
- butter70 g
- baking powder2 tsp
- salt1 to taste
- sugar1 tsp
Instructions
Preheat the oven to 200°C. Grease a baking pan about 20×20 cm (or a round pan 22–24 cm in diameter) with butter.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, whisk the eggs, then add the milk and melted butter, and mix until smooth.
Pour the wet mixture into the dry ingredients and stir with a spatula just until the flour is moistened — a few lumps in the batter are fine, as overmixing will make the bread dense and rubbery.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out dry.
Remove the pan from the oven and let the cornbread cool on a wire rack for 8–10 minutes before cutting into pieces. Serve warm — on its own or with butter or honey.
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