Crunchy Outside, Soft Inside Cornbread
This cornbread features a crunchy exterior and a soft, fluffy interior, perfect for pairing with chili, butter, or enjoyed on its own.
Ingredients
Dry Ingredients
- 1 cup cornmeal Yellow or white cornmeal based on preference.
- 1 cup all-purpose flour Can substitute with almond flour or gluten-free blend.
- 1 tbsp baking powder Helps the bread rise.
- 1/2 tsp salt Enhances flavor.
- 1 tbsp sugar Brown sugar can be used for deeper flavor.
Wet Ingredients
- 1 cup milk or buttermilk Buttermilk adds a tangy depth.
- 2 large eggs For vegan option, use flax eggs or unsweetened applesauce.
- 1/4 cup butter Melted; coconut oil can be used for dairy-free.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prepare a cast-iron skillet or baking dish by preheating in the oven with a tablespoon of butter until melted.
Mixing Ingredients
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, whisk together the milk and eggs, then stir in the melted butter.
- Gradually pour the wet mixture into the dry ingredients and stir until just combined.
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.
- Allow to cool slightly before slicing. Serve warm with butter or honey.
Notes
Add chopped jalapeños or cheese for a twist. Sprinkle cornmeal on the skillet for extra crunch.