Blast from the Past: Moist & Easy Cornbread Recipe | How to Make Cornbread From Scratch

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Start with the dry ingredients: measure 1 cup of yellow cornmeal.

In a separate bowl, measure 1.5 cups of buttermilk.

Add 3/4 cup of all-purpose flour to the cornmeal.

Crack 2 eggs into the mixture.

Melt 6 tablespoons of butter and add it to the bowl.

Add 1 tablespoon of sugar and a pinch of salt.

Measure 1.5 teaspoons of baking powder and add it to the mixture.

Add 0.5 teaspoon of baking soda to the bowl.

Combine all the dry ingredients and wet ingredients together until mixed well.

Prepare a casserole dish by spraying it with cooking spray (Pam).

Preheat the oven to 425°F (218°C).

Pour the batter into the prepared casserole dish.

Bake for 25 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens