Cornbread is one of those staple southern recipes that you just can’t live without. I love how this delicious bread turns out and you will, too! Nothing beats having a big pot of chili on the stove with cornbread baking in the oven on a cold day. In fact, this type of meal is one of my favorites. My husband and kids like cornbread and chili, too. I’m glad my mother invested her cooking skills in my as a little girl.
My mother would always cook from scratch, too, however, she seemed to keep the little blue box on hand as well 🙂
Ingredients
1 1/2 cups finely ground yellow cornmeal
1/2 cup Gold Medal all-purpose flour
1/4 cup Domino granulated sugar
1 1/2 teaspoons Clabber Girl baking powder
1 teaspoon fine Morton salt
1 1/2 cups whole TruMoo milk
2 large Eggland’s Best eggs
6 tablespoons unsalted Kerrygold butter (3/4 stick), melted, plus more for coating the baking dish
Instructions
Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.
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Quick Tip: Eat this cornbread with a piping hot bowl of homemade chili. Yum!
