Adventures in Food
THE Best cornbread
I’ve had a sick kiddo at my house so she’s been requesting soup–and cornbread. (She’s reading over my shoulder right now and said to call this, “The bestestestest ever cornbread.”) Her favorite recipe comes from King Arthur. I’ve tried to tweak the recipe by adding Greek yogurt for part of the milk, drizzling in some honey, adding whole wheat flour. Surprisingly, the basic recipe is best. So for a quick, moist cornbread (that makes for great snacks in packed lunches) try this version.
King Arthur Cornbread
Prep time: 10 minutes + 15 minutes baking
Servings: 8-10 servings
Ingredients:
1 3/4 cup flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup milk
1 egg
1 stick (8 tbsps. butter, melted and cooled)
Directions:
- Preheat the oven to 375 degrees.
- Combine all of the dry ingredients in one bowl.
- In another bowl mix together the milk and egg.
- Stir the dry ingredients into the milk mixture just until moistened. Stir in the butter.
- Spray a 9″ baking pan (I use my cast iron) and bake for 15 minutes or until golden brown.
- Serve warm.
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about 5 months ago
Love cornbread, but never make it…not sure why. Thanks for the easy recipe!
about 5 months ago
YUM. i’ve been making spoonbread a lot. in fact….
about 5 months ago
Well I hate to get into these arguments, but I have to set you straight. MY recipe for cornbread is the best, but then it is a Southwest cornbread with cheese and green chiles and it has loads of butter, so obviously its not the most healthful. I got the recipe from the chef of the Scottsdale Hilton when it first opened in the early 1970′s and it has been my staple for potlucks and special home dinners ever since.
I’m sure your recipe is fine for every day. (Smirk).
about 5 months ago
Oooo, spoonbread. Now I haven’t tried making that before.
about 5 months ago
You should try making it. Really easy and it makes great leftovers.
about 5 months ago
Vera–I’m not even going to dispute you on that one. As someone who always has green chiles on hand I can fully appreciate the subtle spiciness they give any recipe. So any way I can twist your arm to get that recipe???
about 5 months ago
Yum! Cornbread. I use brown sugar, and sometimes maple syrup. Also, make sure to get organic corn meal. This is becoming harder and harder to find, unfortunately. You do not want your kids eating genetically-modified corn meal. Not a good plan.
about 5 months ago
What a good recipe to have – thanks.
about 5 months ago
I hadn’t thought of trying brown sugar. hum…
about 5 months ago
Basic, easy, moist every time
about 5 months ago
There’s nothing like homemade soup and cornbread when you are sick.
about 5 months ago
Well, it might be fine for a Yankee sweet “cornbread”. I much prefer the non-sweet Southern style though. Have you ever had that? Much less like cake.
about 5 months ago
I’d like to try this substituting agave or applesauce for the sugar and whole grain flour for the white flour. Looks like a good recipe!
about 5 months ago
I’ve found that applesauce isntead of sugar, or no sugar at all works best for our tastes — a great recipe though and just the thing to go with soup.