Are you ready to transform your kitchen into a warm, aromatic haven of pure comfort? This Quaker Cornbread recipe is about to become your new secret weapon for instant culinary happiness! Imagine pulling a golden, perfectly moist cornbread out of the oven, with a crispy exterior that crackles when you slice into it, releasing an irresistible aroma that will have everyone running to the kitchen. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a classic American side dish that's guaranteed to impress.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup Quaker corn meal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the dry ingredients: Quaker corn meal, all-purpose flour, sugar, baking powder, and salt. Whisk these ingredients together until they are well blended and no lumps remain.
- In a separate medium bowl, beat the egg with a whisk. Add milk and vegetable oil to the egg, and mix thoroughly until all wet ingredients are completely incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough. Some small lumps are okay.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with no wet batter.
- Remove from oven and let the cornbread cool in the pan for 10 minutes. This helps it set and makes it easier to slice.
- Cut into 8 equal squares and serve warm. Optional: Brush the top with melted butter for extra richness.
Tips
- Room Temperature Matters: Ensure your egg and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense cornbread.
- Pan Selection: A cast-iron skillet can give your cornbread a beautiful crispy bottom and even heat distribution.
- Fresh Ingredients: Use fresh baking powder to ensure your cornbread rises properly.
- Customization Options: - Add jalapeños for a spicy kick - Mix in some shredded cheese - Drizzle honey on top for extra sweetness
- Storage Tip: Store cooled cornbread in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 30mg
