Cornbread Recipe

Staff Writer
Cornbread Recipe
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.

8
Servings
292
Calories Per Serving
Deliver Ingredients

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
  • 2 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.

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.

Nutritional Facts

Total Fat
11g
17%
Sugar
14g
N/A
Saturated Fat
6g
32%
Cholesterol
72mg
24%
Protein
6g
11%
Carbs
42g
14%
Vitamin A
109µg
12%
Vitamin B12
0.3µg
4.4%
Vitamin D
0.8µg
0.2%
Vitamin E
0.5mg
2.3%
Vitamin K
0.9µg
1.2%
Calcium
216mg
22%
Fiber
1g
5%
Folate (food)
18µg
N/A
Folate equivalent (total)
119µg
30%
Folic acid
59µg
N/A
Iron
2mg
12%
Magnesium
15mg
4%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
10%
Phosphorus
317mg
45%
Polyunsaturated
0.8g
N/A
Potassium
105mg
3%
Riboflavin (B2)
0.3mg
15.7%
Sodium
241mg
10%
Sugars, added
12g
N/A
Thiamin (B1)
0.3mg
16.7%
Trans
0.4g
N/A
Zinc
0.5mg
3.5%