Soft Baked Cornbread Squares with Butter
Tender golden cornbread with a mild sweetness and buttery crumb.
This cornbread combines cornmeal, flour, milk, eggs and melted butter for a tender, lightly sweet crumb. The source gives a high oven temperature range and a broad baking time; this version uses a moderate temperature and checks the centre with a skewer. Mix only until the dry streaks disappear to avoid a tough texture. Let the bread rest before cutting so the crumb can settle. Heat oven to 180°C (350°F). Grease a 20-cm square baking pan. Whisk cornmeal, flour, sugar, salt and baking powder in a bowl. Whisk milk, melted butter and eggs in a second bowl. Pour wet ingredients into dry and fold just until no dry flour remains. Spread batter in pan and bake 25 to 32 minutes until golden and a skewer inserted in the centre comes out clean.
Recipe card
Soft Baked Cornbread Squares with Butter
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Grease a 20-cm square baking pan.
Mix dry ingredients
Whisk cornmeal, flour, sugar, salt and baking powder in a bowl.
Mix wet ingredients
Whisk milk, melted butter and eggs in a second bowl.
Combine batter
Pour wet ingredients into dry and fold just until no dry flour remains.
Bake
Spread batter in pan and bake 25 to 32 minutes until golden and a skewer inserted in the centre comes out clean.
Rest
Cool in pan 10 minutes before cutting into squares.
How to tell when it is ready
Cool in pan 10 minutes before cutting into squares.
Tips
- Heat oven to 180°C (350°F).
- Whisk cornmeal, flour, sugar, salt and baking powder in a bowl.
- Whisk milk, melted butter and eggs in a second bowl.
- Pour wet ingredients into dry and fold just until no dry flour remains.
Troubleshooting
- If the centre is underbaked, return to oven for 5 minutes.
- If the crumb is dry, avoid overmixing and check earlier next time.
Substitutions
- Use buttermilk for a tangier crumb.
- Use a gluten-free flour blend.
Variations
- Fold in grated cheddar.
- Add sliced jalapeño.
Serving suggestions
- Serve with chilli.
- Add butter and honey.
- Pair with bean soup.
- Offer alongside barbecue.
Make ahead
Prepare components ahead and store safely. Store wrapped at room temperature up to 2 days or freeze up to 2 months.
Storage
Store wrapped at room temperature up to 2 days or freeze up to 2 months.
Food safety
Cool completely before storing.
Frequently asked questions
Can I bake this in a skillet?
Yes. Preheat a greased oven-safe skillet and reduce baking time slightly, checking early.
How should I store soft skillet-style cornbread?
Store wrapped at room temperature up to 2 days or freeze up to 2 months.
Serve with chilli. Store wrapped at room temperature up to 2 days or freeze up to 2 months.
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