Golden Cornbread
Looking for a quick and easy fix for dinner rolls or bread? Then you have to try this recipe for golden cornbread! It goes so well with any soup, stew, baked beans, chili or any meal. And the really amazing part is it’s so simple to make with no mixers, kneading of dough or proofing involved. Even if you’re not a skilled baker, you can make this in very little time and please all the bellies in your life. In fact, they’re likely going to ask you to make it over and over again!
What Type of Cornmeal Should I Use?
The type of cornmeal you use depends on what kind of texture you like in your cornbread. Many grocery stores sell different grades ranging from very coarse to ultra fine, from yellow to blue to white. Using a coarse cornmeal will yield a bread with a little more bite and texture. Use a finer milled cornmeal and your bread will turn out more soft and fluffy. It all depends on your own taste.
In many cornbread recipes from the southern states, people most commonly use white cornmeal as it tends to have a more refined texture.
Is Cornmeal the Same as Corn Flour?
Cornmeal is not the same as corn flour. Cornmeal is much more coarse, even the white refined variety. If you were to use corn flour in your cornbread, it would be much too soft and it would lack the authentic cornbread flavor you don’t want to miss. So if you plan to try this recipe, go for actual cornmeal.
Can I Make This Golden Cornbread Into Muffins?
You definitely can, however it will affect the baking time and temperature. For regular sized muffins (in other words for one dozen), bake at 375F/190C and check them at around the 15 minute mark. A cake tester inserted into one of the center muffins should come out clean and the top should spring back when lightly pressed.
Or if you’d like, you can just try my Best Cornmeal Muffins recipe already on this website!
You’re going to absolutely love this recipe for golden cornbread. You can enjoy it any time of day and once you make it, it will probably become your go to whenever you crave cornbread. If you do try it, please rate the recipe and as always, leave me a comment about how it turned out for you!
Golden Cornbread
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar 4 tablespoons for sweeter cornbread
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 2 tablespoons butter
- 2 tablespoons oil
- 1 egg
Instructions
- Preheat oven to 350℉/177℃. Grease and flour an 8 inch square cake pan. You can also line it with parchment paper, if desired. Set aside.
- In a large bowl mix together the cornmeal, all purpose flour, sugar, baking powder and salt. Set aside.
- In a small saucepan combine milk and butter. Heat over medium, stirring occasionally, just until the butter melts. Remove from heat and allow to cool for several minutes. (It does not have to be completely cooled.) You can also do this step in the microwave.
- Make a well in the center of the dry ingredients. Pour milk mixture into the well. Add oil and egg and mix together well so everything gets evenly combined. Do not over mix. Pour into prepared pan and smooth top. Allow to stand for 30 minutes before baking to hydrate the cornmeal. (You can skip this step if you don't have time, but it is highly recommended.)
- Bake for 20-25 minutes or until a cake tester inserted comes out clean. Transfer onto rack and cool in pan for 5-10 minutes before serving.