A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes.
- 1 1/2 cups finely ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 1/2 cups whole milk
- 2 large eggs
- 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the baking dish
1Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.
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