Cornbread Recipe

Corn Meal
Veer/Natalia Mylova

Ingredients

  • 6 tablespoons  unsalted butter
  • 1 cup  all-purpose flour
  • 1 cup  white or yellow cornmeal
  • 1/2 cup  sugar
  • 4 teaspoons  baking powder
  • 1 teaspoon  kosher salt
  • large eggs
  • 1 cup  milk

More Recipes

by Jennifer Reese

Jiffy mix makes a fair cornbread. It’s not quite as lofty as homemade, you can’t tailor the sweetness, and it does contain partially hydrogenated lard. But the bread tastes fine and it’s marginally cheaper and quicker than homemade.

With that said, I’ve been baking my husband’s grandmother’s cornbread recipe for 15 years, and I think of her every time I do it. She was lovely, with a cloud of white hair and the gift of making everyone feel appreciated, from the smallest child to the most shy and awkward adult. She called recipes “rules” and she wrote out this rule for “Aunt Sally’s cornbread” for me in her own hand.

Whoever Aunt Sally was, she was definitely a Yankee. This cornbread is sweet.

Make it or buy it? Make it.

Directions

Preheat the oven to 375 degrees.

Put the butter in a 10-inch pie plate and place it in the oven to melt. Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a smaller bowl, whisk together the eggs and milk. When the butter has melted, take the pie plate out of the oven and swirl the butter around to coat the pan. Let it cool for 1 or 2 minutes, then pour the butter into the milk-egg mixture. Whisk to combine.

Whisk the liquid into the dry mixture — not too strenuously. (A few lumps are ok.) Pour into the pie plate and bake for 25 minutes. When it is done, the bread will be slightly puffed and a toothpick inserted in the middle will come out clean.

Serve immediately. Leftovers keep for a few days, covered, at room temperature.

Nutrition

Calories per serving:

292 calories

Dietary restrictions:

Low Potassium, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

15%

Servings:

8
  • Fat 11g 17%
  • Carbs 42g 14%
  • Saturated 6g 32%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 14g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 6g 11%
  • Cholesterol 72mg 24%
  • Sodium 506mg 21%
  • Calcium 217mg 22%
  • Magnesium 15mg 4%
  • Potassium 105mg 3%
  • Iron 2mg 12%
  • Zinc 1mg 4%
  • Phosphorus 317mg 45%
  • Vitamin A 109µg 12%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 77µg 19%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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