Nani's Easy Buttery Cornbread
This simple, buttery cornbread is so much better than anything from a box and comes together in no time.
recipesbynani.comThere is nothing quite like the smell of fresh cornbread baking in the oven. My family loves how moist and rich this recipe turns out every single time, making it the perfect partner for a bowl of chili or just a warm slice with butter.
You do not need any fancy equipment to get great results. My best tip is to make sure your milk and eggs are at room temperature before you start, which helps the batter come together beautifully and ensures an even bake.
🧺 Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/3 cup butter, melted
- 1 large egg
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and lightly grease an 8 inch square baking pan.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- 3
In a separate small bowl, whisk the milk, melted butter, and egg until combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as that can make the bread tough.
- 5
Pour the batter into your prepared pan and spread it evenly.
- 6
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let it cool for a few minutes before slicing and serving warm.
💡 Tips
This bread is delicious served warm with a generous smear of salted butter or a drizzle of honey. If you have leftovers, keep them in an airtight container at room temperature for two days or wrap them tightly to freeze for up to a month.
Made this recipe? Let us know how it went.
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