Never Fail Cornbread
With winter now officially here, we’re eating a lot of soups and chili. My husband made a batch of our Turkey Chili last weekend, so I made some cornbread to go with it. I realized I haven’t shared my cornbread recipe with you guys yet!
This cornbread recipe is easy and delicious. I know there’s a big cornbread debate about sweet vs. savory. Many southerners argue that “real” cornbread is savory with no sugar. To each their own, but I like my cornbread sweet. This cornbread is also moist and has some texture since I add canned corn to it. It turns out wonderfully each and every time! I actually started using the recipe on the side of the cornmeal box awhile ago and have just tweaked it over the years.
This recipes makes a large casserole dish of thick cornbread so it will feed a crowd! You can easily cut it in half and use a square pan or make a thinner cornbread using the casserole dish if you’d prefer. I can’t get enough of the stuff, so I was happy to have leftovers on hand! 🙂
Ok, let’s get to it!
Start by preheating your oven and coating your 9″x13″ casserole dish with cooking spray. If you want a crustier cornbread you can preheat a large cast iron skillet in the oven then melt 2 tablespoons of butter in it right before pouring in the batter.
To make the batter, start by mixing together your dry ingredients. In a large bowl put the flour, cornmeal, sugar, baking powder and salt and stir it all together.
Then you’ll combine your liquid ingredients. I like to measure my milk first in a quart-size liquid measuring cup and then I add the oil and eggs and whisk it all together. You have to get out a measuring cup anyway for the milk, so I like combining all of the liquid ingredients in it to save dirtying a dish. You can certainly mix it all together in a bowl though if you’d prefer.
Add the butter to the large bowl with the dry ingredients. Now pour all of the liquids into the dry and stir with a large spoon until almost combined (it’s ok if there are a few clumps).
The final step is adding the corn. I like the sweet pop of texture and flavor the corn kernels add to the mix. Drain the corn and mix it in the batter. I recommend using canned corn, rather than frozen because I feel like its texture just holds up better.
Now you’ll pour the batter in your prepared casserole dish and bake 45-50 minutes, or until a toothpick comes out clean.
Let it cool slightly and serve. Sometimes I’ll even put a little butter or honey on mine. So tasty!
I’d love to hear where you all fall in the great cornbread debate- sweet or savory? What else do you eat it with?
- 3 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large eggs
- 2/3 cup vegetable oil
- 4 tablespoons unsalted butter, melted
- 1 15-ounce can corn
- Preheat the oven to 350 degrees and coat a 9"x13" casserole dish with cooking spray.
- Stir together the flour, cornmeal, sugar, baking soda and salt In a large bowl. Add the melted butter to the bowl.
- Combine the remaining liquid ingredients and pour into the bowl. Stir with a large spoon until almost combined (it's ok if there are a few clumps).
- Drain the corn and mix it in the batter.
- Pour the batter into the prepared casserole dish and bake 45-50 minutes, or until a toothpick comes out clean. Let it cool slightly and serve with butter and/or honey if desired.