Aug 19, 2011

Recipe for: Cornbread

TOTAL TIME: 10 minutes to prepare, 30 minutes to bake
9 squares from an 8×8 pan

Growing up in a traditional Filipino household, cornbread was sadly not anywhere on the dinner table. I probably had my first taste of cornbread during college where my boyfriend, now husband, at the time took me to his hometown of Roanoke, Virginia. Since then, I was hooked. I fell hard for this sweet and savory piece of bread. I love eating it fresh out of the oven with a heavy dollop of butter. Oh, it is heavenly. I have made cornbread several times before using the Jiffy box mixture. It’s not bad, but the problem about using Jiffy is after the cornbread is baked, you have about exactly 5 minutes to eat them or else they’re hard as rocks. With this NYTimes recipe, you can eat it hot, warm or the day after microwaved for a few seconds. It’s just as good as it first came out of the oven.

4 tablespoons butter
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2 eggs
1 1/4 cups milk

1. Combine dry ingredients. In a medium-size bowl, combine the cornmeal, flour, sugar, salt and baking powder.

2. Combine wet ingredients into dry. In a measuring cup or bowl, whisk together the milk and the eggs. Once combined, add the wet ingredients into the dry mixture combining with a few strokes.

3. Bake the cornbread. In a preheated oven at 375°, place the 8×8 pan with the butter into the oven. Once the butter is melted and the pan is hot, pour the batter into the pan. Place back into the oven and bake for 25-30 minutes. Toothpick should be clean, top should be golden brown and edges should pull away from sides. Enjoy hot or warm with butter!

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  • I loooooooooooooooooooove cornbread! Thanks for posting this!

    • Isabel

      Oh man, me too!! I hope this recipe is to your standards!! Let me know how you like it. Thanks, Brandy!

  • […] night. We easily just heated it up on the stove for less than 10 minutes and toasted some crusty bread spread with butter and olive oil. It was just what I needed to help with this cold weather and […]

  • […] 3. Add shredded chicken and simmer. Meanwhile, remove all the meat from the rotisserie chicken and shred the meat by hand. Add the shredded chicken to the stock mixture and continue to cook for an additional 30 minutes. At the last 10 minutes before serving, add the corn and cilantro. Serve hot with your mix of toppings such as avocado, cheese, onion, crackers and serve with homemade cornbread. […]

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