Cornbread: A Classic Recipe

cornbread: a classic recipe

Holiday season is here! And what better way to start the holidays than by sharing 5 recipes that I look forward to every year. Every day of this week (11/18) I will be sharing one recipe a day, of my favorite savory holiday side dishes.
Our first savory recipe is non other than ‘Cornbread: A Classic Recipe.’

This light and fluffy, classic cornbread recipe is such a versatile dish. You can use it to soak up chili, eat it alongside your turkey and gravy or serve it with some honey as a dessert.

You know what you shouldn’t do with cornbread though? Add corn to it.
I will never forget the night I went out to dinner in Manhattan with some friends to a BBQ restaurant. I ordered some cornbread and baked beans because I was vegan at the time and those were the only dishes I could indulge in. The cornbread looked fine when it came out.. But then I bit into it and tasted literal fresh corn kernels. Needless to say I was appalled.

Cornbread is called cornbread because it’s made of fine cornmeal. This might upset a few people but there should not be actual corn in cornbread

…ever.

If you want to try something other than biscuits at the table this Thanksgiving, this is the recipe for you.

“Cornbread is called cornbread because it’s made of fine cornmeal. This might upset a few people but there should not be actual corn in cornbread.”

cornbread: a classic recipe

Cornbread: A Classic Recipe

Prep Time10 mins
Cook Time30 mins
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: classic cornbread recipe, cornbread classic recipe, Cornbread recipe, easy cornbread
Servings: 8
Author: Laressa A
Cost: $6

Equipment

  • 9" cake pan

Ingredients

  • 2 tsp Apple Cider Vinegar
  • 2 Cup Almond Milk, Unsweetened
  • 1/3 Cup Olive Oil
  • 1 Cup All-Purpose Flour
  • 1 1/2 Cup Finely Ground Cornmeal
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 4 Tbsp Sugar*

Instructions

  • Preheat oven to 400 F
  • Whisk together apple cider vinegar, almond milk and olive oil until well combined; about 2 minutes
  • In a separate bowl, mix flour, cornmeal, baking soda, baking powder, and sugar together
  • Add the wet ingredients to the dry, little by little, and whisk until well combined. There should not be many lumps in the mixture
  • Pour the cornbread batter into pan and place in oven for 35 minutes, or until golden. You can poke the center of the cornbread with a fork or a toothpick to make sure it is cooked through. When the fork or toothpick comes out clean, your cornbread is done.

Notes

*Cornbread is supposed to work with savory main dishes or it can be used as a dessert. If using as dessert, add honey on top when serving or serve with maple butter.

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