Description
Here is a classic cornbread that is easy to make with pantry ingredients and is ready in 30 minutes. A perfect addition to any meal, just add on butter or jam. Or, you can spruce it up with some fun toppings!
Ingredients
Scale
- 1 Cup of Flour
- 1/2 cup of Cornmeal
- 1/2 cup of Sugar
- 2 tsp of Baking Powder
- 1/2 tsp of Salt
- 4 tbsp of Butter
- 1/4 cup of Oil
- 1/2 cup plus 2 tbsp of Milk
- 1 Egg
- 2 Egg Whites
Instructions
- Preheat oven to 350 Fahrenheit and spray your pan with baking spray.
- In a bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
- Melt the butter and pour it into a new bowl. Add oil, milk and one egg, and two egg whites.
- Add your dry ingredients to your wet ingredients, mix until well-combined.
- With a cookie scooper, scoop out batter into the mini cupcake pan. Fill them to the top if you like to create those mushroom, muffin tops.
- Bake for 15 minutes or until brown on the edges. Let cool and transfer onto a cooling rack.
- Serve and enjoy!
Notes
Cornbreads are good:
- 2 days in room temperature
- One week in the fridge
- Longer in the freezer
Nutrition
- Serving Size: 1
- Calories: 88
- Sugar: 4.5g
- Sodium: 73mg
- Fat: 4.6g
- Saturated Fat: 1.7g
- Carbohydrates: 10.6g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 12mg
Keywords: cornbread, classic cornbread, moist cornbread, easy cornbread