There are so many recipes for an easy cornbread. I have never been a big fan of the type that is more cake-like, so that set me into motion to refine a corn bread that is much less sweet in taste. This is my favorite go-to recipe when I want to add cornbread to a meal of a good flavorful soup or chili.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs lightly beaten
- 1 cup prepared powdered buttermilk
- ¼ cup canola oil
- 1 cup canned whole yellow corn drained (11oz. can)
Preheat oven to 400 degrees. Line the bottom of an 8-inch round or square baking pan with parchment and lightly grease and set aside. Combine all the dry ingredients and mix until blended. Prepare the dry buttermilk per the package instruction to make a cup of buttermilk. Now combine all the wet ingredients, except the corn, and mix until blended. Mix the dry mixture, wet mixture, and corn until all is just blended. Do not over mix. Pour the batter into the prepared 8-inch baking pan. Bake for 20 to 25 minutes. Test for doneness by inserting a wooden toothpick in the center of the cornbread to see if it comes out clean. Serve with butter.
Note: The recipe can be doubled. You can add 2 to 3 tablespoons of red chopped sweet pepper to add color and flavor and/or 1 to 2 tablespoons of jalapeño peppers for a little heat. To make it even easier, I will add all the dry ingredients in a Ziploc bag and label it with the remaining instructions to make it that much faster to make in the future.
This Easy Cornbread is just that super easy. I love how it adds a bit of hominess to the meal. The best part is the smell of this easy cornbread baking in the oven is a great calling card to announce that dinner is almost ready. Enjoy.
Time to eat…