Try this Homemade Sweet Cornbread recipe, or contribute your own.
- Carbohydrate 23.471 g
- Cholesterol 19.6 mg
- Fat 4.312 g
- Fiber 0 g
- Protein 16.219 g
- Saturated Fat 2.6852 g
- Serving Size 1 1 recipe (531g)
- Sodium 2839.98 mg
- Sugar 23.471 g
- Trans Fat 0.2205 g
- Calories 196 calories
Step-by-step
- Add all ingredients dry ingredients in a mixing bowl, and mix well .
- In a separate bowl beat your eggs, Then add your eggs to your dry ingredients.
- Add your butter, milk, and olive oil to your large bowl. Mix all ingredients well.
- Grease your chosen bake pan, and pour in your cornbread batter.
- Bake on 350 for 35 minutes.
- Serve and enjoy!
Pulling cornbread from the oven at precisely 35 minutes prevents the interior starches from drying out completely. Historical iterations of corn-based breads relied heavily on immediate consumption because coarse ground cornmeal loses moisture rapidly once cooled. Day-old loaves inevitably harden as the gelatinized starches retrograde, shifting from a tender crumb to a dense, crumbly block.
Staling happens through moisture loss and starch crystallization rather than actual spoilage. Storing the loaf in a sealed plastic bag at room temperature for up to two days slows this retrogradation process slightly. Exceeding that window turns slicing into a frustrating exercise in structural collapse. Reviving these dry remnants requires introducing moisture back into the matrix rather than relying on dry heat.
Transforming stale cornbread into croutons offers an efficient second-day preparation method. Cubing the hardened loaf, tossing the pieces in melted fat, and baking them at 350 degrees Fahrenheit for 12 minutes yields crunchy additions for salads or chilis. Alternatively, breaking down older crumbs into a milk-and-egg binding mixture creates a savory stuffing base. Overmixing the batter during initial preparation remains the single most common error leading to toughness, developing excess gluten within the flour that exacerbates future dryness.
