Okay, so I’ve been craving cornbread lately, the kind that’s slightly sweet, crumbly, and just melts in your mouth. I decided to ditch the boxed mix and try making it from scratch. Here’s how it went down:
Gathering the Goods
First, I grabbed all the ingredients. I needed:
- Cornmeal (duh!)
- Flour
- Sugar
- Baking powder (makes it fluffy)
- Salt
- An egg
- Milk
- Melted butter (because butter makes everything better)
Mixing it Up
I preheated my oven to 400°F (200°C). Gotta have it nice and hot. Then, I took two bowls. In the big one, I dumped in all the dry stuff – cornmeal, flour, sugar, baking powder, and salt. I gave it a good whisk to make sure everything was combined.
In the smaller bowl, I cracked the egg, poured in the milk, and added the melted butter. I whisked this all together until it was nice and smooth.
Next, I poured the wet ingredients into the dry ingredients. I used a big spoon to mix it all up, but I was careful not to overmix it. You want it just combined, not super smooth like cake batter. A few lumps are totally okay.
Baking Time!
I greased a baking pan – I used an 8×8 inch square one. Then, I poured the batter into the pan and spread it out evenly. I popped it in the oven and set a timer for about 20-25 minutes.
You know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. My kitchen started smelling amazing, by the way. Seriously, the best smell.
The Taste Test
I let the cornbread cool for a few minutes before I cut myself a big square. It was warm, crumbly, and slightly sweet – exactly what I was hoping for! I slathered some butter on top (because, why not?) and devoured it. So good!
Making cornbread from scratch is actually super easy. It takes a little more time than the boxed stuff, but it’s totally worth it. The taste is just so much better. I’m definitely making this again soon, maybe with some jalapenos next time for a little kick!
