Classic Golden Cornbread
This Classic Golden Cornbread combines simple ingredients to create a flavorful and tender treat, perfect for any occasion. Adapted from the classic Fannie Farmer Cookbook (1965 edition), this cornbread is versatile enough to pair with a variety of dishes. For the shortening, options like butter, bacon fat, or even beef drippings can be used to impart a delightful richness. However, for a healthier choice, we often opt for canola oil. Whether served alongside chili, soups, or enjoyed with some butter and honey, this recipe delivers moist, golden perfection.
8
Servings
245
Calories
8
Ingredients
Ingredients
cornmeal
3/4 cup (none)
flour
1 cup (none)
sugar
1/3 cup (none)
baking powder
3 teaspoons (none)
salt
3/4 teaspoon (none)
milk
1 cup (or 1 cup yogurt plus 1/4 cup milk for richer version)
egg
1 (well beaten)
shortening
2 tablespoons (melted or 2 tablespoons canola oil)
Instructions
1
Preheat your oven to 425°F (220°C). Lightly grease an 8-inch square baking dish with your preferred shortening.
2
In a medium bowl, sift together the cornmeal, flour, sugar, baking powder, and salt ensuring they are well combined.
3
In a separate bowl, mix the milk and the well-beaten egg. Add the melted shortening or canola oil, stirring until fully incorporated.
4
Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5
Transfer the batter into the prepared baking dish, smoothing the top with a spatula if necessary.
6
Bake in the preheated oven for about 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7
Allow the cornbread to cool in the dish for a few minutes before cutting into 16 2-inch square servings. Serve warm and enjoy!
Nutrition Information
12g
Fat
30g
Carbs
5g
Protein
1g
Fiber
231mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Classic Golden Cornbread?
It is a flavorful and tender cornbread adapted from the classic Fannie Farmer Cookbook, known for its moist and golden perfection.
From which cookbook was this recipe adapted?
This recipe was adapted from the 1965 edition of the Fannie Farmer Cookbook.
What is the recommended oven temperature for baking?
The oven should be preheated to 425°F (220°C).
What size baking dish is required for this recipe?
An 8-inch square baking dish is recommended.
How many servings does this cornbread recipe produce?
The recipe makes 8 servings, which can be cut into 16 2-inch squares.
What are the primary dry ingredients?
The dry ingredients include cornmeal, flour, sugar, baking powder, and salt.
How much cornmeal is needed?
You will need 3/4 cup of cornmeal.
How much flour is required?
The recipe calls for 1 cup of flour.
What type of shortening can I use for a richer flavor?
You can use butter, bacon fat, or beef drippings to impart a delightful richness.
What is a healthier alternative to solid shortening?
Canola oil is a recommended healthier choice for the shortening component.
How can I make a richer version using dairy?
You can use 1 cup of yogurt plus 1/4 cup of milk instead of just 1 cup of milk.
How should the egg be prepared?
The recipe requires one egg that is well beaten.
What is the secret to mixing the batter?
The wet and dry ingredients should be mixed until just combined; the batter should remain slightly lumpy to avoid overmixing.
How long should the cornbread bake?
It should bake for about 20 minutes.
How do I test if the cornbread is done?
The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
How many calories are in one serving?
There are 245 calories per serving.
What is the fat content per serving?
Each serving contains 12g of fat.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
What is the protein content of this cornbread?
Each serving provides 5g of protein.
How much sodium is in this recipe?
There is 231mg of sodium per serving.
Does this cornbread contain fiber?
Yes, it contains 1g of fiber per serving.
What should I do after taking the cornbread out of the oven?
Allow it to cool in the dish for a few minutes before cutting.
What is the best way to serve this cornbread?
It is best served warm, potentially with butter and honey, or alongside chili and soups.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy' and 'classic' recipe.
How much baking powder is used?
The recipe uses 3 teaspoons of baking powder.
How much sugar is in the recipe?
The recipe calls for 1/3 cup of sugar.
How many total ingredients are used?
There are 8 ingredients in total.
Is this a type of quick bread?
Yes, it is categorized as a quick bread.
What should I do with the dry ingredients before mixing?
You should sift the cornmeal, flour, sugar, baking powder, and salt together in a medium bowl.
What should I use to grease the baking dish?
You should lightly grease the dish with your preferred shortening.