Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Traditional Corn Bread
- add review
- #971
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 1/2 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup milk
3 tablespoons vegetable oil, butter or margarine
directions
Preheat oven and pan to 400 degrees F
Generously grease 8 or 9-inch square pan and preheat. Stir together dry ingredients in 1 bowl. Mix wet ingredients in another bowl. Add wet to dry - until JUST combined. Pour batter into hot pan. Bake 20 - 30 minutes - clean toothpick test. Cool 5 minutes before serving.
cook's notes
This is a very, very good traditional cornbread recipe. You can add 1 can corn to it if you wish, but I never have. Purists probably wouldn't add the sugar, but I find it smoothes out the recipe and even my Texas friends who said "oh no - not sugar" loved the cornbread!
added by
wmesser
recipe tips
Do not overmix the batter to keep the cornbread tender.
Use a hot oven and preheated pan for a crispy crust.
Let the cornbread cool slightly before cutting to prevent crumbling.
Serve the cornbread warm with butter, honey, or your favorite spread.
Try adding a little more or less sugar to suit your taste.
Serve the cornbread as a side dish with chili, soups, or stews.
Try different mix-ins for variety.
Always preheat the oven for consistent baking results.
common recipe questions
Can I use a different type of milk?
Yes, you can use any type of milk, including non-dairy alternatives like almond or soy milk.
What can I substitute for vegetable oil?
You can use melted butter or margarine for a richer flavor.
Is it necessary to preheat the pan?
Preheating the pan helps to create a crispy crust on the bottom of the cornbread.
Can I add other ingredients to the cornbread?
Yes, you can add ingredients like diced jalapenos or green chiles, shredded cheese, or crumbled bacon.
How do I know when the cornbread is done baking?
The cornbread is done when it's golden brown and a toothpick inserted into the center comes out clean.
Is it necessary to add sugar?
The sugar is optional and can be adjusted to taste. It helps balance the flavors.
Can I bake this in a cast-iron skillet?
Yes, a cast-iron skillet is great for baking cornbread and enhances the crust. Use a 9-inch round cast iron skillet.
How should I store leftover cornbread?
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Can I freeze this cornbread?
Yes, wrap it well and freeze for up to 3 months. Thaw and reheat before serving.
nutrition data
218 calories, 8 grams fat, 31 grams carbohydrates, 6 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
March 2, 2015
I have used a few cornbread recipes but never a more traditional one like this. Let me make clear that I am from Puerto Rico (from the Caribbean) so Southern Cornbread is not my expertise. We do make cornbread in Puerto Rico but we use more sugar than usual so this was very new for me. I must say that this cornbread is EXCEPTIONALLY tasty. I did add 2 more tablespoons of sugar (sorry, I like it more on the sweet side) and used the butter alternative. Had no milk but had half & half and just used it. This is a wonderful, tasty and easy to do recipe and I find it so easy that I will be baking it on a daily basis. It's great with my morning coffee with some butter.
July 19, 2013
I agree that the sugar works in this recipe and it still tastes like good southern cornbread.