Cornbread
A crumbly, golden quick bread made with cornmeal and flour, baked in a pan without yeast in 30 minutes.
- Time
- 40 min
- Serving
- 451 kcal
- Ingredients
- ≈ $0.38
- Protein
- 11 g
Ingredients
- 1 Cornmealpack 700 g ≈ $2.40 45 g
- 2 Wheat flour 35 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Butterpack 180 g ≈ $1.58 12 g
- 6 Sugar 8 g
- 7 Baking powder 1 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Grease a 8x8-inch (20x20 cm) pan and let it warm up.
In a bowl, mix together: cornmeal1, flour, sugar, baking powder, and salt.
In another bowl, whisk warm milk3, eggs4, and melted butter5 until smooth.
Combine wet and dry ingredients just until mixed—don’t overwork. Pour into the hot pan for a crisp crust.
Bake 20–25 minutes until golden and a toothpick comes out clean. Cut into squares and serve warm with butter5.
Tips
- Why it works
- Use warm milk to help the cornmeal absorb liquid evenly and avoid a dense crumb. Overmixing makes the bread tough.
- Substitutions
- Replace cornmeal with 45g polenta (cooked and cooled) for a denser texture. Use 70g yogurt instead of milk for tanginess.
- Common mistakes
- If the top browns too fast but the center stays doughy, the oven runs hot. Check at 18 minutes with a toothpick.
- Storing and reheating
- Stays fresh 3 days; reheat in a toaster or oven at 300°F (150°C) for 5 minutes. Freezes well for 3 months.
- Serve with
- Pair with scrambled eggs and crispy bacon for a weekend brunch. Cut into triangles for a festive side.
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