A tender and moist crumb with lots of flavor. Make it.
What kind of memories does cornbread conjure up for you? I didn’t grow up in the U.S. but there’s still something, somehow, sentimental about it. Cornbread is nostalgic. It evokes images of a rustic country kitchen, grandma ringing the dinner bell, and gathering around the family table to enjoy a comforting home-cooked meal. I like that about cornbread.
This is my go-to recipe for cornbread whenever that ol’ cornbread craving comes a-callin’. You can make it in muffin or sheet form, I make it both ways. I love the addition of coconut oil. Don’t worry, the outcome won’t be tropical tasting cornbread. Instead, it has that has that nice rustic, earthy flavor we all love and associate with cornbread with just the right tough of freshness.
As an alternative, if you’d like to try an even healthier version of cornbread, don’t forget to check out my Quinoa Cornbread that I developed a while ago per a reader’s request. You’ll be amazed!
But if you you’re just looking for a simple, darn good cornbread recipe, this is it.
Serve it with Darn Good Chili or your choice of entree.
- 1½ cups cornmeal
- 2½ cups milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ⅔ cup white sugar
- 2 eggs
- ½ cup coconut oil, melted or combination of coconut and olive oil
- Preheat oven to 400 degrees F. In a bowl, combine the cornmeal and milk and let it stand for a few minutes. Grease a 9×13 inch baking pan OR prepare a muffin pan.
- In a large bowl, combine the flour, baking powder, salt and sugar. Add the flour mixture to the cornmeal mixture. Add the eggs and oil and mix until smooth. Pour the batter into the greased pan or muffin tins.
- Bake for 30 to 35 minutes if using the 9×13 pan (or until a knife inserted into the center comes out clean), and for 13-15 minutes if making muffins.