An Easy Golden Cornbread recipe with a touch of sweetness and buttery, crunchy edges that will have you going back for more!
I’m sharing with you an easy and simple way to make quick cornbread all from scratch!
There’s nothing like the fresh smell of hot cornbread coming out of the oven!
Every time I make this cornbread, it is devoured right away. No leftovers of this ever lingering.
In fact, this recipe is my little East’s favorite to whip up. It’s that simple to make!
The texture of the cornbread is very tasty with the right amount of cornmeal. Then, just a little bit of sugar added to balance the savoriness of the quick bread.
It’s perfect to serve with Pulled Pork Chili…or just by itself. (It’s my guys’ most requested after school snack!)
The full recipe of this scrumptious cornbread is down below. But first, I wanted give you an idea of just how easy this is to put together and bake!
Once you’ve whisked all the dry ingredients together, add the milk and egg mixture with the melted butter. Pour the amazing cornbread batter into a 9-inch greased cast iron skillet (or pie pan) and bake!
This decadent piece of cornbread is best shared with a big bowl of homemade chili…
(Chunky Beef Chili… tender cuts of beef simmered in a thick, savory sauce!)
OR how about a with a creamy bowl of deliciousness…
(Creamy Clam Chowder… simple to make and ready to devour in less than 30 minutes!)
As promised, down below is this Easy Golden Cornbread recipe. Have a piece right of the oven with a pat of butter…and you’ll be in cornbread heaven!
- 1 1/4 cup all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/4 cup milk (I use whole milk.)
- 1 large egg
- 1/4 cup of unsalted butter, melted
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, sugar and salt. Set aside. Combine milk and egg in a separate bowl. (Or simply add the egg to the measured milk and whisk together.) Melt butter.
- Add the milk and egg mixture and the melted butter to the flour mixture. Stir with a spoon until all combined. Pour into a greased 9-inch cast iron skillet (pie pan or baking dish) and bake for 25 minutes or until lightly golden brown on top. Serve immediately. Store in a closed container for the next day for any leftover pieces.