This Old Fashioned Cornbread is buttery, fluffy and a little sweet. Serve warm out of the oven with a spread of cold butter or dunked in a steaming bowl of chili or soup.
This recipe is an adaptation of an old-fashioned recipe that I have made for years out of the Tasha Tudor cookbook. It is closer to a New England Cornbread which is on the sweeter side: it’s the cornbread I grew up with!
How To Make Cornbread
Delicious homemade cornbread is surprisingly easy. The step-by-step instructions are below, but simply put: mix the wet with the dry ingredients and fold in the cornmeal at the end, being careful to not over-mix! I baked my cornbread in a baking dish but a cast iron skillet works as well.
What Goes with Cornbread
Cornbread is great with just about anything, but it pairs especially well with hearty soups, stews, and chilis. Here is some serving inspiration:
I LOVE making bread! I think I have boiled it down to 4 main reasons:
1. The baking process of kneading, rising and baking bread is therapeutic and calming. (ok this one doesn’t require kneading, but therapy nonetheless).
2. The smell of freshly baked bread wafting through the house is unbeatable.
3. Homemade bread and baking tastes better than anything you can buy in a store.
4. I love the satisfaction and pride that comes from creating something from scratch. So old-fashioned and wholesome.
Here are some of my favourite bread recipes!
If you happen to make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment or star rating below, letting me know how you enjoyed it!
Old Fashioned Cornbread
Old Fashioned Cornbread
This cornbread is an adaptation of an old-fashioned recipe that I have made for years out of the Tasha Tudor cookbook. It is closer to a New England Cornbread which is on the sweeter side; it’s the cornbread I grew up with. It’s light, moist, fluffy, and simply made to be served warm out of the oven with a spread of cold butter or dunked in a steaming bowl of chili or soup. This makes enough to serve a (very happy) crowd.
- 1 cup butter softened
- 1 cup sugar
- 4 eggs
- 1 ¾ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk lukewarm (we used 2%)
- 2 cups yellow cornmeal
Preheat the oven to 375 F and generously grease a 9 x 13” baking dish.
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between the addition of each. Beat until light and fluffy.
In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture and milk mixture alternately to the butter mixture in two parts, mixing in between the addition of each, until combined. Fold in the cornmeal.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the edges are golden brown and a toothpick inserted into the centre comes out clean.