Homemade Quick Baked Cornbread

This cornbread is a type of quick bread that doesn’t require yeast. The recipe is pretty simple, and yields a really tender crumb inside but a crispy crust on the outside.

1 1/4 cups coarsely ground cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly beaten

8 tablespoons unsalted butter, melted

I like to add a few spices to my recipe such as oregano, thyme, and crushed red pepper flakes. You can leave it plain if you want to.

Cornbread is a quick easy recipe that goes really well with a pot of homemade chili and beans. It doesn’t take long to make this, and it’s an ideal Fall or Winter dish.

Cornbread batter

I preheat the oven to 425*F. I use a #5 Griswold cast iron pan because it’s slightly smaller than standard, and I want my cornbread slices to be extra thick. I place the pan in a cold oven while it’s heating up, so the pan is hot by the time the oven is ready. I also add a scoop of bacon grease saved in my refrigerator to oil the pan with.

I fill the pan to the top with the batter and bake it for 30 minutes. Normally with cornbread you only need about 20 minutes but as thick as this is, you want the extra 10 so the center gets done, and it’s not doughy wet in the middle.

I check to see that the middle is done by sticking a toothpick in the middle and see if it comes out wet or dry. Then I flip the pan over into a plate and allow the cornbread to cool at least 10 minutes. Cutting into it too early makes the cornbread crumble apart.

The cornbread is a quick easy recipe that goes really well with a pot of homemade chili and beans. It doesn’t take long to make this, and it’s an ideal Fall or Winter dish.