Imagine sinking your teeth into a perfectly golden, moist cornbread that tastes just like the legendary Marie Calendar's version - but made right in your own kitchen! This isn't just any cornbread; this is a culinary masterpiece that bridges homemade comfort with restaurant-quality deliciousness. Whether you're looking to impress your family at dinner or craving a warm, buttery side dish that screams Southern comfort, this recipe is your ticket to cornbread heaven.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs. Beat until the eggs are fully incorporated and the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix with a spatula or wooden spoon until just combined. Be careful not to overmix; some small lumps are okay.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing.
- Cut into 8 equal squares and serve warm with butter, honey, or alongside your favorite main dish.
Tips
- Use fresh ingredients, especially your baking powder, to ensure maximum rise and fluffiness.
- Don't overmix the batter - this can lead to tough, dense cornbread. Mix just until ingredients are combined.
- For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- For a crispy exterior, preheat your cast-iron skillet in the oven before adding the batter.
- Let the cornbread rest for 10 minutes after baking to help it set and make cutting easier.
- Store leftovers in an airtight container and reheat briefly in the oven to restore that fresh-baked texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
