Ingredients
Equipment
Method
- Preheat oven to 400ºF. Grease a 9×13-inch cake pan and set aside.
- In a large bowl, beat together butter and sugar with an electric hand mixer until light and fluffy. Add eggs, mixing well.
- Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternately with milk.
- Pour batter into the prepared pan.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center, comes out clean.
Notes
- Tip 1: You can bake the cornbread in any pan that you prefer – round cake pans, square cake pans, or muffin pans. Adjust the cooking time if you use a different pan.
- Tip 2: Make sure to use plain cornmeal and not cornbread mix. You can use yellow or white cornmeal.
- Tip 3: This cornbread will keep 1 to 3 days in an airtight container. Store it in a ziplock bag on the counter.
- Tip 4: You can refrigerate the cornbread, but it isn’t necessary.
- Tip 5: Yes! Bake the bread and let it cool completely. Wrap it in plastic wrap and freeze for up to 3 months. Reheat in the microwave or the oven until warm.