Cornbread
A quick, moist cornbread with a golden crust, perfect for breakfast or a snack. Serve warm with butter.
- Total time
- 30 min
- Servings
- 8
- Calories
- 160
- Protein
- 4g
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
Instructions
- 1
Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or oil.
- 2
In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, and 1/2 tsp salt.
- 3
In a separate bowl, beat 1 egg, then stir in 1 cup milk. Pour the wet mixture into the dry ingredients and stir just until combined—batter should be lumpy.
- 4
Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes.
- 5
Let cool for 5 minutes, then cut into squares and serve warm with butter.
Tools you’ll need
- 8-inch square baking pan
- mixing bowls
- whisk
- measuring cups and spoons
- toothpick
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