Easy Cornbread - Erren's Kitchen

Easy Cornbread - Erren's Kitchen

This Easy Corn Bread recipe is made in one bowl and uses fine cornmeal cutting out the need to soak the batter.  The result is a light and moist cornbread that’s simply divine.

If you are a follower of this blog then you know how much I love cornbread.  I’ve made quite a few recipes in my time using all sorts of variations, but one thing I always use is fine cornmeal.

I started using it, not because I thought it was better, but after moving to England, it was all I could get.

To be honest, I had no idea that cornbread recipes usually required soaking the cornmeal to get a moist bread.  I just created my own recipe without doing much research.

I recently saw a cooking show that instructed soaking the cornmeal in buttermilk so the cornbread didn’t come out dry.

That’s when I realized that my using fine cornmeal (AKA fine Polenta) was a blessing.  My cornbread and corn muffins have always been thrown together in one bowl and baked right away.   They have always come out beautifully light, fluffy and moist.

So if you haven’t tried it, you should.  It’s so quick and easy.  Once you try it, you’ll always make your cornbread without the hassle.  Please feel free to check out any of my other recipes while you’re here.

This recipe makes a big pan that’s great for when you have a lot of guests.  I cut mine into 15 squares and serve it warm with honey, but butter and jam work great too.  Enjoy!

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Easy Cornbread

This delicious, fluffy cornbread is an ideal accompaniment for soup or chowder - the best part is - it's ready in just 30 minutes!

Ingredients

• 
  2
  cup
  all-purpose flour
  


• 
  2
  cup
  fine cornmeal
  


• 
  1⁄2
  cup
  granulated sugar
  


• 
  2
  tablespoons
  baking powder
  


• 
  1⁄2
  teaspoon
  salt
  


• 
  4
  eggs
  beaten
  


• 
  2
  cups
  milk
  


• 
  1⁄2
  cup
  salted butter
  melted
  


• 
  4
  tablespoons
  vegetable oil
  

Instructions

1. 
   

   Pre-heat oven to 375F

   
   


2. 
   

   Grease 13x9 inch baking pan

   
   


3. 
   

   Mix dry ingredients in large bowl and form a well into the middle of the mixture.

   
   


4. 
   

   Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.

   
   


5. 
   

   Pour mixture into prepared pan, spread into an even layer and bake 20 - 25 minutes or golden brown and cake tester inserted in center comes out clean.

   
   


6. 
   

   Cool 5 - 10 minutes before slicing. Serve with butter, honey or jam.

   
   


7. 
   

   Store in an airtight container.

   
   

Nutrition Facts

Easy Cornbread

Amount Per Serving

Calories 292
Calories from Fat 117

% Daily Value*

Total Fat 13g
20%

Saturated Fat 8g
40%

Cholesterol 63mg
21%

Sodium 164mg
7%

Potassium 306mg
9%

Total Carbohydrates 37g
12%

Dietary Fiber 2g
8%

Sugars 8g

Protein 6g
12%

Vitamin A
6.1%

Calcium
11.8%

Iron
9.7%

* Percent Daily Values are based on a 2000 calorie diet.

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