It’s barbecue season and cornbread is a simple, quick, delicious side to add to your table! This cornbread can be in the oven in 10 minutes and on the table in half an hour. Perfect when you want to be outside enjoying the weather rather than inside slaving over the oven!
by volume by weight
1 cup all purpose flour 120 grams all purpose flour
1 cup cornmeal 120 grams cornmeal
2½ teaspoons baking powder 10 grams baking powder
1½ teaspoons salt 6 grams salt
1/2 cup brown sugar 99 grams brown sugar
2 large eggs 136 grams egg
1/2 cup milk 120 grams milk
3/4 cup oil 167 grams oil
Heat the oven to 350F. Mix all of the dry ingredients together until combined.
Add the eggs, milk and oil, and stir just until combined.
That’s it! Bake in a buttered 9″ square or round pan for approximately 20 to 25 minutes. Be sure to take the cornbread out as soon as it tests done in the middle or it will be dry.
This recipe is so adaptable! I use brown sugar because I like the texture and flavor it gives but white sugar works well and will also give the finished cornbread a more delicate crumb. If you like, honey gives amazing flavor to this cornbread. Just replace the 1/2 cup of sugar with 1/3 cup mild honey.
To add interesting texture and more corn flavor, add 1 cup of fresh corn kernels to the batter. Just cut them off the cob and stir into the cornbread. Or, if you prefer a more savory twist, cut the amount of sugar in half and add a cup of chopped scallions or chives. You can also spice it up by adding up to a tablespoon of chili powder. And then there’s my favorite. If you are a meat eater, cook 6 slices of bacon until crisp, crumble them up, and stir into the cornbread. (If you’re not opposed, you can use the rendered fat from the bacon as part of the oil measurement. It gives a delicious, smoky flavor to the cornbread.) Pick your favorite combination of flavors and experiment!