The Best Homemade Cornbread
This is the best homemade cornbread. Brown sugar and Parmesan make it perfectly sweet and savory.
Servings: 8
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Ingredients
- 1 ½ cups cornmeal
- ½ cup flour
- ½ cup brown sugar
- 3 Tbsp Parmesan, freshly grated or ground
- 1 tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ⅓ cup almond milk
- 2 eggs
- 6 Tbsp butter, melted
- 2 Tbsp butter, melted, for greasing the pan
Instructions
Preheat the oven and baking dish
- Preheat the oven to 375 degrees. Put an ungreased, 9 inch circular dark metal pan or cast iron skillet in the oven while it preheats. We want the pan to be hot before we grease it and fill it with batter.
Mix the dry ingredients
- While the oven and baking dish preheat, make the batter.
- In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, Parmesan, sea salt, baking powder, and baking soda.
Add the wet ingredients
- Now add the almond milk and eggs to the dry ingredients. Whisk until combined, then add in 6 Tbsp of melted butter. Whisk until the butter is completely combined.
Bake the cornbread
- Take your baking dish out of the oven. It will be hot! Carefully pour the remaining 2 Tbsp butter into the dish. Very carefully move the dish around to coat the bottom and sides of the dish with the melted butter.
- Pour the cornbread batter into the baking dish.
- Bake the cornbread for 25 minutes, until a toothpick inserted in the middle comes out clean and the top of the cornbread is dark golden brown.
Serve and enjoy
- Let the bread cool for at least 10 minutes before slicing. Serve alone, or with a chili like this one, or with my chipotle bean salad.
Notes
This cornbread is vegetarian.
Serve this cornbread with my Chipotle Bean Salad or my Jimmy Stewart Vegetarian Chili.