A versatile and savory cornbread recipe that can be customized with your favorite add-ins like whole kernel corn, green chiles, and cheddar cheese.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| Dry Ingredients: | |
| 3/4 cup | Quaker White Corn Meal |
| 1 cup | Flour |
| 1/4 tsp | Baking Soda |
| 1 tsp | Salt |
| 1 1/2 tsps | Baking Powder |
| Wet Ingredients: | |
| 2 | Eggs |
| 1 1/2 cups | Buttermilk |
| 1/3 cup | Oil |
| Optional Add-ins: | |
| 1 small can | Whole Kernel Corn, drained |
| 1 (4 oz) can | Chopped Green Chiles, drained |
| 1/2 cup | Shredded Cheddar Cheese |
Instructions
- Preheat oven to 425°F. Grease an 8x8-inch baking pan or a 12-cup muffin tin.
- In a large bowl, whisk together all the dry ingredients: corn meal, flour, baking soda, salt, and baking powder.
- In a separate bowl, beat the eggs, then whisk in the buttermilk and oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- If using, gently fold in any of the optional add-ins like the drained corn, green chiles, and shredded cheese.
- Pour the batter into the prepared pan or muffin tins.
- Bake for 25-30 minutes (for a pan) or 15-20 minutes (for muffins), until golden brown and a toothpick inserted into the center comes out clean.
