Cornbread Recipe

Cornbread Recipe
Staff Writer
Corn Meal

Veer/Natalia Mylova

Corn Meal

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.

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

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.

Nutritional Facts

Total Fat
13g
19%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
43g
33%
Protein
7g
15%
Vitamin A, RAE
16µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
199mg
20%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
29µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
70mg
22%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
232mg
33%
Selenium, Se
4µg
7%
Sodium, Na
459mg
31%
Water
36g
1%
Zinc, Zn
2mg
25%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.