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Golden cornbread squares in a baking pan with one piece served with butter

Cornbread

A moist, lightly sweet one-bowl cornbread made with pantry staples and baked in an 8x8-inch pan or cast iron skillet.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 9 squares
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • ⅓ cup vegetable oil or melted butter

Method
 

  1. Preheat the oven to 400°F. Grease an 8x8-inch baking pan or a 9-inch cast iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
  3. Add the milk, egg and oil. Stir just until combined. A few small lumps are fine.
  4. Pour the batter into the pan and spread it evenly.
  5. Bake for 20–25 minutes, until the top is golden and a toothpick in the center comes out clean.
  6. Cool for 10 minutes, then cut into 9 squares.

Notes

  • For crisp edges, preheat the cast iron skillet in the oven with 1 tablespoon of butter, then pour in the batter.
  • Fold in ½ cup of corn kernels, ½ cup of shredded cheddar or 1 diced jalapeño.
  • Drizzle warm cornbread with honey or spread it with butter.