CORN BREAD

Corn bread is a golden, slightly sweet classic with a tender crumb and crisp edges. This easy recipe brings Southern comfort to your table, perfect as a side for stews, BBQ, or enjoyed warm with butter.

INGREDIENTS
Cornmeal (fine or medium grind): 200 g / 1½ cups
All-purpose flour: 150 g / 1¼ cups
Baking powder: 10 g / 2 tsp
Salt: 5 g / 1 tsp
Sugar: 50 g / ¼ cup
Milk: 240 ml / 1 cup
Eggs: 2 large
Butter (melted): 60 g / ¼ cup

PREP TIME
15 minutes
COOKING TIME
20–25 minutes

STEP-BY-STEP COOKING INSTRUCTIONS
1.  Preheat oven – Set oven to 200°C / 400°F. Grease or line a baking pan.
2.  Mix dry ingredients – In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
3.  Whisk wet ingredients – In another bowl, whisk milk, eggs, and melted butter until smooth.
4.  Combine mixtures – Pour wet ingredients into dry ingredients. Stir gently until just combined (do not overmix).
5.  Pour batter – Transfer batter into prepared pan, spreading evenly.
6.  Bake – Bake for 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
7.  Cool slightly – Let bread cool for 10 minutes before slicing and serving warm.

HELPFUL COOKING TIPS
1.  Don’t overmix – Overmixing makes cornbread dense; stir until just combined.
2.  Use cast iron skillet – For crisp edges and authentic flavor, bake in a preheated cast iron pan.
3.  Add mix-ins – Try cheese, jalapeños, or corn kernels for extra flavor.
4.  Check doneness early – Cornbread can dry out quickly; test with a toothpick at 20 minutes.
5.  Serve warm – Cornbread tastes best fresh from the oven with butter or honey.

NUTRITIONAL INFORMATION (PER SLICE, ~60 G)
Calories: ~190 kcal
Carbohydrates: ~28 g
Protein: ~4 g
Fat: ~7 g
Fiber: ~2 g

DIETARY TAGS
Vegetarian
Nut-free

ALLERGEN INFORMATION
Contains gluten (from flour)
Contains eggs
Contains dairy (milk and butter)