Crunchy Outside, Soft Inside Cornbread
A delightful cornbread with a crispy outer crust and a soft, fluffy interior, perfect for any meal or gathering.
Ingredients
Dry Ingredients
- 1 cup Cornmeal Use yellow or white cornmeal based on preference.
- 1 cup All-purpose Flour Substitute with almond flour or a gluten-free flour blend for gluten-free option.
- 1 tbsp Baking Powder Helps the bread rise.
- 1 tsp Salt Enhances flavor.
- 2 tbsp Sugar Brown sugar can be used for deeper flavor.
Wet Ingredients
- 1 cup Milk or Buttermilk Buttermilk adds tangy depth.
- 2 large Eggs Use flax eggs or unsweetened applesauce for vegan option.
- 1/4 cup Butter Melted. Substitute with coconut oil for dairy-free option.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prepare a cast-iron skillet or a baking dish with a tablespoon of butter and preheat in the oven.
Mixing Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, whisk together milk and eggs. Pour in the melted butter and mix until combined.
- Gradually pour the wet mixture into the dry ingredients, stirring until just combined to avoid overmixing.
Baking
- Carefully pour the batter into the preheated skillet, spreading it evenly.
- Bake for 20-25 minutes until the top is golden brown and a toothpick comes out clean.
Serving
- Allow to cool slightly before slicing. Serve warm with butter or honey.
Notes
Experiment by adding jalapeños or cheese to customize your cornbread. Sprinkle cornmeal on the skillet before pouring in the batter for extra crunch.