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Easy Cornbread Recipe With Milk

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Quaker Yellow Cornmeal Cornbread Recipe Dandk Organizer
Quaker Yellow Cornmeal Cornbread Recipe Dandk Organizer from dandkmotorsports.com

Description

Cornbread is a classic American dish that is easy to make and delicious to eat. This easy cornbread recipe with milk is perfect for those who want a moist and tender cornbread that is not too sweet or dry. The addition of milk makes the cornbread extra moist and soft, while the cornmeal provides a slightly crunchy texture. This recipe is perfect for any occasion, from a family dinner to a potluck or barbecue.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 20-25 minutes.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, beaten

Equipment

  • 9-inch square baking pan
  • Mixing bowl
  • Whisk

Method

  1. Preheat the oven to 400°F. Grease a 9-inch square baking pan with cooking spray or butter.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk together the milk, melted butter, and beaten eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
  7. Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving.

Notes

For a sweeter cornbread, you can increase the amount of sugar to 1/2 cup. You can also add chopped jalapenos or shredded cheddar cheese to the batter for a spicy kick.

Nutrition Info

This recipe makes 9 servings. Each serving contains approximately:
  • Calories: 246
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 68mg
  • Sodium: 360mg
  • Total Carbohydrate: 29g
  • Dietary Fiber: 1g
  • Total Sugars: 7g
  • Protein: 5g

Recipes FAQ

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour.

Can I use buttermilk instead of milk?

Yes, buttermilk will work just as well in this recipe. You can also use almond milk or soy milk if you prefer.

Can I make this recipe ahead of time?

Yes, you can make this cornbread recipe ahead of time and store it in an airtight container at room temperature for up to 2 days.

Recipe Tips

  • Make sure to whisk the dry ingredients together thoroughly to ensure that the cornbread rises evenly.
  • Do not overmix the batter, as this can result in tough and dry cornbread.
  • Let the cornbread cool in the pan for a few minutes before slicing and serving to allow it to set and develop a crust.

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