World’s Best Cornbread Recipe
I have spent a good amount of my professional career traveling between the north and the south of this great country and there is one truism about northern and southern cornbreads. This truth has to deal with the level of sugar in the particular cornbread recipe.
Now, in the South, southerners will swear up and down that ‘Sugar has no business in cornbread’. Now, I think there is a compromise. I think cornbread has to be tender and moist, that needs to have balanced corn flavor. This recipe is perfect in my book as it also allows you, the cook, to personalize the cornbread by adding cheese, corn kernels, green onions, cooked sausage or jalapeño peppers, or any combination of the above. Just a note that if you do add any additives, you should limit it to a maximum of 1 cup.
- 1 3/4 cups unbleached all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 3/4 teaspoon kosher salt, to taste
- 1 1/4 cups milk
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- Preheat your oven to 375°F.
- Grease a 9" square or a round pan (cast iron will also work well)
- In a medium mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
- Add any desired flavorings (herbs, cheese, corn kernels etc.
- In a separate bowl whisk the milk, melted butter, and egg.
- Pour the liquid together with the flour mixture; stir quickly and just combine the flour into the liquids.
- Spread the batter into your prepared pan.
- Bake for 20 to 25 minutes, or until the edges just start to begin to pull away from the pan and a toothpick or paring knife can be inserted in the center and comes out clean.
- Remove from the oven and cool on a rack for at least 5 minutes before you cut; serve warm.