Cornbread is a quick bread leavened with baking powder, not yeast. For my Homemade Cornbread I add corn kernels and diced pickled jalapeños to the batter then drizzle honey on top right out of the oven to soak in and give it a glaze.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1/4 cup butter melted
- 1 cup milk
- 1 large egg
- 1 1/4 cups yellow cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup pickled jalapeños diced (optional)
- 8.5 oz can of corn drained
- 3 tbsp honey
Heat the oven to 400°F. Spray the bottom and sides of an 8” square pan, 9” round cake pan with the cooking spray. OR use a cast iron skillet.
In a large bowl, whisk together melted butter, milk and egg until well mixed.
Add the cornmeal, flour, sugar, baking powder and salt , stirring until the flour is moistened.
Stir in the corn and chopped jalapeños (batter will be lumpy).
Pour batter into the pan spreading evenly and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and brush honey on top, allow to soak in.
Calories: 335kcal | Carbohydrates: 58g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 397mg | Potassium: 382mg | Fiber: 3g | Sugar: 22g | Vitamin A: 515IU | Vitamin C: 2.7mg | Calcium: 110mg | Iron: 2.1mg