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savory golden cornbread recipe

Golden Cornbread

This golden cornbread offers the perfect balance of sweet and savory flavors with a tender interior and crisp, golden crust. Made with simple pantry ingredients, it pairs beautifully with everything from chili to barbecue and can be customized to your preferred level of sweetness.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon baking powder
  • 1 cup all-purpose flour
  • 1 egg
  • 2/3 cup milk
  • 1 cup cornmeal medium-ground recommended
  • 1/4 cup vegetable oil
  • 3/4 cup sugar up to 1 cup for sweeter cornbread

Equipment

  • 9-inch round baking pan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, and baking powder until well combined.
  3. Add the milk, vegetable oil, and egg to the dry ingredients. Stir until just combined, being careful not to overmix.
  4. Pour the batter into a greased 9-inch round baking pan, smoothing the top with a spatula.
  5. Bake for 35-40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the cornbread to rest for 5 minutes before slicing and serving.

Notes

For a dairy-free version, substitute the milk with almond or oat milk. Need a gluten-free option? Replace the all-purpose flour with your favorite gluten-free blend.
This cornbread is versatile - try adding diced jalapeños, shredded cheddar, or crispy bacon bits for a savory twist. For extra indulgence, serve with honey butter (equal parts honey and softened butter mixed together).
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in the microwave for 15-20 seconds before serving.