Ingredients
Scale
-
1 cup cornmeal
-
1 cup all-purpose flour
-
2 tablespoons sugar
-
1 tablespoon baking powder
-
1 teaspoon kosher salt
-
1 large egg
-
1 cup milk
-
1/3 cup vegetable oil
Instructions
- Preheat the oven to 400°F and grease an 8 x 8-inch baking dish or cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, and vegetable oil.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Pour the batter into the prepared baking dish or skillet and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
-
Don’t Overmix: Stir only until the batter comes together to keep the cornbread soft and tender.
-
Use a Cast Iron Skillet: Baking in cast iron creates those irresistible crispy edges everyone loves.
-
Make It Ahead: This cornbread can be baked a day in advance and rewarmed in the oven before serving.
-
Perfect for Stuffing: This is the exact recipe I use for my Cornbread Cranberry Stuffing every Thanksgiving—it’s sturdy enough to hold up beautifully while still staying moist and tender.
