Cakelike Cornbread

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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).


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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.

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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.

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Cakelike Cornbread


Ingredients

Scale
  • 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

  1. 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).
  2. Pour into an 8 x 8″ baking dish sprayed with cooking spray.
  3. Bake at 375 degrees 30-35 minutes or till a toothpick inserted in the center comes out clean.

 

24 Comments

  1. 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

    1. 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!

  2. Making slow cooker baked beans and THIS!!! Weathering the supermarket during the pandemic for cornmeal!

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