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A freshly baked loaf of cornbread with a golden crust

Proven way to grow sweet Cornbread in 7 daysCornbread

This recipe provides a method for baking sweet cornbread from scratch. While the title suggests "growing" cornbread in 7 days, this is a misinterpretation; the recipe is for baking, not cultivating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted

Equipment

  • oven
  • 9x9 inch baking pan or 10-inch cast-iron skillet
  • large bowl
  • whisk
  • medium bowl
  • wooden skewer

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking pan or a 10-inch cast-iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Mixing and Baking
  1. In a separate medium bowl, whisk together the milk, eggs, and melted butter.
  2. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix, as this can lead to tough cornbread.
  3. Pour the batter into the prepared baking pan and spread evenly.
  4. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Serving
  1. Remove from the oven and let it cool in the pan for a few minutes before slicing and serving.

Notes

For an extra touch of sweetness, you can add 1/4 cup of honey or maple syrup to the wet ingredients. You can also add 1/2 cup of fresh or frozen corn kernels to the batter for added texture and flavor.