Description
This Cornbread without Buttermilk are delicious and a must have when serving Chili. They have the perfect touch of sweet and savory, and are made in just one bowl. You've got to get your hand on one (or three) of these!
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup white sugar
- 1 large egg
- 1 cup whole milk
- 1/3 cup salted butter, melted and cooled
Instructions
- Preheat the oven to 400 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
- Pour in melted butter, egg, and whole milk. Stir with a wooden spoon until combined.
- Line an 8x8 pan with parchment paper or cooking spray. Pour the batter into the pan and use a frosting spatula or knife to spread the top into an even layer.
- Bake for 18-20 minutes until the inside is fully cooked. Do not over bake or the cornbread will dry out. Allow to cool for 10-15 minutes.
- Cut into slices and enjoy!
Notes
- Do not over bake this cornbread or it will dry out.
- Use a wooden spoon for mixing the ingredients once you add in the wet ingredients. It gets stuck in the inside of the whisk.
- I highly recommend spraying the pan with vegetable spray, then lining it with parchment paper for really easy removal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: baked
- Cuisine: southern