One Bowl Cornbread
Crisp and golden on the outside, incredibly moist on the inside, this one bowl cornbread is about as awesome as it gets!
My cornbread is slightly unique in that I add granulated sugar AND honey. I love how the sugar creates the caramelized/crisp top, while the honey melds its subtle sweetness with the inherent sweet flavor of cornmeal. I’m pretty confident this version will become your new favorite.
Wait until you see how easy this recipe is! It’s made in ONE bowl, and you can use practically ANY baking pan you have – round or square – or a cast iron skillet (the skillet should be about 9 inches).
Don’t be shy when you’re greasing your pan! Generously coat your baking pan with cooking spray or butter. I suggest butter; it prevents sticking, adds great flavor and creates a caramelized bottom.
You can also use the batter to make muffins! You can use a regular or mini muffin pan (reduce the cooking time to 15 minutes). And get this – if you double the recipe, you can use your 9×13-inch pan and have more cornbread to go around (or save)! When using a 9×13-inch pan, the cooking time will be closer to 35 to 40 minutes.
Want gluten-free cornbread? Substitute gluten-free flour (1:1). No need to change anything else.
This cornbread is so dang delicious, it needs nothing else. That said, a little slather of butter or drizzle of honey puts each warm slice over the top.
One Bowl Cornbread
Ingredients
- Cooking spray or butter for greasing the pan
- 1 cup all-purpose flour or gluten-free flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup melted butter
- 3 tablespoons honey
- 1 large egg
Instructions
- Preheat the oven to 400 degrees. Generously coat an 8- or 9-inch square or round baking pan or cast iron skillet with cooking spray or butter. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Whisk in the milk, butter, honey, and egg. Whisk until almost smooth (small lumps are OK).
- Pour the batter into the prepared pan and smooth the surface. Bake for 20 to 25 minutes, until the top is a deep golden brown and a wooden pick comes out with little moist bits clinging to it.
- Cool the cornbread, in the pan, on a wire rack for a few minutes before serving. Cut into squares and serve. Store leftovers in an airtight container for up to 3 days.