Classic Cornbread

I feel like we need some cornbread here. It tastes like summer to me – likely because I’ve spent so many years picking up round cornbreads at SoBo in Tofino, which we would nibble from for days – with coffee and jam in the morning, seafood chowder in the afternoon… whatever. Though it’s often thought of as an accompaniment, you could stir berries or rhubarb into it for a breakfasty cornbread, or add handfuls of grated cheese and chopped or dried herbs to make it savoury. (Keep the brown sugar in if you like – sweetness tends to make cornbread taste more cornbread-y – or cut it back, or leave it out.)

Cornbread

AuthorJulie

Yields10 Servings

1 cup all-purpose flour
1 cup cornmeal
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup buttermilk (or plant-based yogurt)
1 egg
1/4 cup butter, melted, or vegetable oil
2 Tbsp canola or other vegetable oil

1

Preheat the oven to 350F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk, egg, butter and oil.

2

Add to the dry ingredients and stir just until combined; pour into a greased 8 or 9-inch baking dish, pie plate or skillet and bake for about 25 minutes, or until golden and springy to the touch. Serve in wedges. Serves about 10.

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Ingredients

 1 cup all-purpose flour
 1 cup cornmeal
 1/4 cup brown sugar
 1 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp fine salt
 1 cup buttermilk (or plant-based yogurt)
 1 egg
 1/4 cup butter, melted, or vegetable oil
 2 Tbsp canola or other vegetable oil

Directions

1

Preheat the oven to 350F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk, egg, butter and oil.

2

Add to the dry ingredients and stir just until combined; pour into a greased 8 or 9-inch baking dish, pie plate or skillet and bake for about 25 minutes, or until golden and springy to the touch. Serve in wedges. Serves about 10.

Cornbread
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About Julie

One comment

  1. Carol S-B
    June 30, 2021 at 1:33 pm

    I love classic cornbread!
    I’ll often cook it in a cast iron frying pan. I’ll brown a couple tbsp. of butter while I mix up the batter: swirl it in the cast iron pan and listen to the sizzle when I pour in the batter.
    also… https://www.youtube.com/watch?v=BxYzjjs6d1s

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