Cakelike Cornbread
Updated from the archives
As pretty much anyone who reads this blog absolutely must know, I love love love my husband Michael. And also I adore him and think he’s really great. And did I mention I love him? Oh, because I love him.
Some days, I think that directly right after Michael comes cornbread. And that it’s the very most especially best thing ever. You know, other than Michael (and pregnancy).
When I was growing up, my mom made a fantastic cornbread that had corn kernels in it and I also have great love for Dorie Greenspan’s corn muffin with corn kernels, so I was a little skeptical about trying cornbread recipes without actual corn in them when I developed this recipe about two years ago.
And I have never been more mistaken.
This. Is. My. Favorite. Ever.
I’ve made it over and over again whenever I want cornbread. I’ve tried other recipes since, but this one is simply my favorite. There are generally two schools of cornbread: sweet and savory. This tends to the sweet side and it’s light and fluffy, hence the “cakelike” part of the name. Still, it’s a great accompaniment to chili, gumbo, or a big main dish salad. It’s delicious on it’s own, but when you add butter or honey…fuhget about it.
Cakelike Cornbread
Ingredients
- 1/2c cornmeal
- 1 1/2c flour
- 3/4c sugar
- 1 Tbsp baking powder
- 1/2tsp salt
- 1 1/2c milk
- 2 eggs
- 6 Tbsp butter, melted
Instructions
- Whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and butter. Fold wet ingredients into the dry ingredients until just combined (lumps are okay).
- Pour into an 8 x 8″ baking dish sprayed with cooking spray.
- Bake at 375 degrees 30-35 minutes or till a toothpick inserted in the center comes out clean.
Thank you for this recipe!
I was looking for “cornbread” that was similar (and a lot better!) to the corn muffins at the supermarket and weren’t the dry skillet cornbread type (although I like them too)
very happy with this recipe
★★★★
I’m so glad you enjoyed it! I love all types of cornbread, but sometimes this soft, fluffy kind is EXACTLY what I’m craving!
What kind of flour do you use for this/what flour options do I have for this?
Kelsey – This is an old recipe from before we went dairy and gluten free. I used white flour. If you’re GF, you can probably get away with GF all purpose flour, like Bob’s Red Mill 1-to-1 GF baking mix. Hope that helps!
This is our go-to! Love this one!!
★★★★★
I haven’t made it in FOREVER! This makes me want to again! (Thank you so much for leaving a review!)
Making slow cooker baked beans and THIS!!! Weathering the supermarket during the pandemic for cornmeal!
Amanda – Hope it was totally worth the trip! 😉