Anyone that knows me, knows that cornbread is one of my favorite foods. Like I could eat cornbread all day everyday. Although some people like the more savory versions, I am all about the sweet stuff. I made this cornbread to pair with my favorite chili recipe that I’ll share soon but besides chili, it also pairs great with any soup on a cold day. Keep it on the counter for a few days or freeze for up to 3 months. I try to keep some cornbread and chili in the freezer for a week when I’m too busy to meal prep.
- 3 Tbsp. butter, melted
- 1 cup cornmeal
- 1 cup all purpose flour*
- 1/2 cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 large eggs, lightly beaten,
- 1 ½ cups milk
- 1 ½ Tbsp vinegar (white or apple cider)
- Preheat oven to 400° F. Spray a 9×9 pan with cooking spray. Set aside.
- In a bowl combine milk and vinegar. Set aside for 5-10 minutes. NOTE – Instead of using buttermilk I sour 2% milk instead because it’s more practical. This ingredient will help leaven the cornbread by introducing acid to the baking soda and keep it moist.
- Combine cornmeal, flour, brown sugar, baking powder, baking soda and salt.
- Combine milk, eggs and melted butter.
- Pour the wet ingredients from step 4 into the dry ingredients. Mix until just combined (don’t over mix)
- Pour batter into greased pan
- Bake for 20 minutes or until the top is browned and the center is cooked through (use a toothpick or knife to check this). If not done at 20 minutes, cook for another 3-5 minutes and check again.
- Cool for 1 hour and then slice into 9 pieces.
- To freeze, take individual pieces and wrap in plastic wrap first then aluminum foil. Freeze for up to 3 months
*For a gluten-free version you can sub 1:1 a gluten free flour blend