Southern baked Cornbread Recipe

Forget box corn bread. This southern baked cornbread is easy to make and delicious. You might even want to double or triple the recipe. If your family loves corn bread, they will love this recipe.

Growing up I despised cornbread. I could not stand the taste of it. Which I always thought was strange since my mom craved into while she was pregnant with me. Then I got with my husband who just loves corn bread, so I had to learn how to start cooking. I tried many different recipes, but I found that I even enjoyed this recipe. It has been my go-to for corn bread for the last few years. Even though I am still not a huge lover of cornbread (just pass me the rolls, please), I do really like this recipe. The corn bread is so moist and has such a sweet taste.

Cornbread goes great with a pot of homestyle chili, Soups, or a pot of beans.

What is Cornbread:

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread.

Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. Cornbread, especially leftovers, can be eaten as a breakfast. It is also widely eaten with barbecue and chili con carne. In parts of the southern and southwestern United States, cornbread, accompanied by pinto beans, has been a common lunch for many people. It is still a common side dish for many suppers, often served with butter. Cornbread crumbs are also used in some poultry stuffing’s or dressing as it is called; cornbread stuffing is particularly associated with Thanksgiving turkeys.

Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.

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History of Cornbread:

Native people in the Americas began using corn (maize) and ground corn as food for thousands of years, before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three thousand and one thousand years ago. Native cooks developed a number of recipes based on corn, including cornbread, that were later adopted by European settlers and enslaved African people—especially those who lived in Southern colonies. Aside from eating corn on the cob, Native people also mixed corn kernels with lye to produce hominy through an ancient process called nixtamalization. 

Both hominy and unprocessed corn were then ground up to varying degrees to make dishes like sofkee (a corn-based soup or drink) and grits or to make corn flour. Frequently, corn flour was, and continues to be, used to make various cornbread’s, like corn or ash pone, tamales, arepas, and tortillas. In contrast, cornmeal tends to be courser than corn flour and is produced by grinding dry, raw corn grains. Besides cornbread, Native people also used cornmeal and hominy to make grits and alcoholic beverages, such as the Andean chicha.

Ingredients for Southern Baked Cornbread:

• Yellow corn meal
• all-purpose flour
• sugar
• salt
• milk– For buttermilk cornbread, use buttermilk instead of milk
• 1 egg
• Baking powder
• cooking oil

How to make Southern Baked Cornbread:

1. Preheat oven to 450. Grease baking pan with butter. Mix dry ingredients together, (cornmeal, flour, sugar, salt and baking powder).
2. Mix wet ingredients (egg, milk, vegetable oil)
3. Next you will whisk the wet ingredients into the dry ingredients.
4. Transfer corn bread mix into baking dish. Bake in preheated oven for 30-35 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Storage:

Cornbread will stay fresh for 1-2 days when wrapped in plastic wrap or aluminum foil and left at room temperature. Cornbread can also be stored in the fridge for up to a week.

You may also like:

SOUTHERN HOE CAKES–similar to corn bread, is a kind of fried bread made with corn meal, flour, eggs, and buttermilk, then fried in bacon drippings. Southern Hoe cake is a staple in the south, often served with greens and beans.

Nutrition Facts

Serves 6

Amount Per Serving
Calories	273
% Daily Value*
Total Fat 10.1g	13%
Cholesterol 0.8mg	0%
Sodium 122mg	5%
Total Carbohydrate 41.2g	15%
	Sugars 10.6g
Protein 4.9g	10%
Vitamin A0%Vitamin C0%

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