Mom’s Cornbread

cornbread
Mmm, there’s just nothing like fresh homemade cornbread, is there? I love how it combines the sweet with the savoury, and the cornmeal (polenta to you Aussies) adds such wonderful texture to a fluffy body. Once I left for uni and my homemade chilli became a dietary staple, I tried several different cornbread recipes to accompany it—unfortunately, no cornbread recipe I’ve tried has ever really compared to this one. Either it’s just that this is what my mom always made and it is therefore what I know and love, or it really is as amazing as I thought it was.

One thing’s for sure—the rate at which it disappeared the last time I made it sure said something as to its deliciousness. I recommend slicing it into twelve squares instead of nine, else you’ll find yourself lacking cornbread all too quickly!

Mom’s Cornbread

Makes: 9-12 servings
Cooking time: 15 minutes hands-on, 45 minutes baking plus cooling
Difficulty: Easy

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 cups plain flour
  • 1 cup cornmeal (polenta)
  • 1 1/2 cups milk
  • optional: 1 tin (about 12-14 oz, 300-400 ml) corn kernels

Cream together sugar, butter, eggs, and salt until smooth and light in colour. Sift together dry ingredients, then add to the butter and sugar alternately with the milk. Stir until no lumps can be seen. If using, add the corn kernels.

Bake in a greased 9×13″ or 10×10″ ovenproof dish, for 30-40 minutes at 375 F / 190 C until the top of the bread is going golden-brown and a knife or toothpick inserted into the middle comes out clean. (My oven usually takes about 45 minutes.) The golden-brown might make it look overcooked, but I promise it will still be moist on the inside!

Serve with some easy homemade chili con carne, or slice a square in half and add some ham and cheese for an amazing sandwich!

Posted: January 7th, 2011 under Baking, Basics, Easy, Joni's Blog, Recipes, Sides.
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Comments

Comment from Katrina
January 7, 2011 at 9:34 pm

I’m such a fan of cornbread! This looks so good!

Comment from Jackie
January 8, 2011 at 4:22 pm

Mmm, I haven’t made this in ages! I have a lime in the fridge at the moment. I think I will try adding a few scrapes of lime peel.

Comment from Andrik
January 10, 2011 at 4:34 am

I am halfway through on the baking and realised that you didn’t specify the baking temperature

Comment from Joni
January 10, 2011 at 4:44 am

That would be helpful, huh… 375 F and 190 C! :)

Comment from Andrik
January 10, 2011 at 5:55 am

i am SO SORRY. i can’t believe i missed that out. i actually sat down and read line for line. Guess i was rushing. Thank you BIG TIME for sharing the recipe!

Comment from Joni
January 10, 2011 at 4:25 pm

You’re not crazy, don’t worry! I went back and added it in so other people wouldn’t get lost either. Sorry about the omission. :)

Comment from Andrik
January 11, 2011 at 6:02 am

I made your wonderful recipe and did a blog post on it, thanks Joni’s mom! :D

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