This fine-ground cornmeal cornbread is delicious if you like a smoother texture to your cornbread. It’s also extremely moist, so you can get away without using butter.
Super Smooth and Moist Cornbread
I like cornbread any way it’s made, so I really enjoy it. And even though it’s moist, I still like to add butter.
Another version I really enjoy is this more traditional southern-style cornbread. That recipe is more like my mama used to make.
Although you can find hundreds (probably more like thousands) of cornbread recipes on the Internet, this is near the top for me because the cornbread is moist.
It also has a delicious flavor that holds up to anything else on the plate.
One of the things I’ve noticed about cornbread is how emotional people get over it. They’re even willing to get into heated debates about which style of cornbread is the best.
I’ve always found these discussions amusing because we like what we like. No amount of arguing will change that.
I prefer a savory cornbread, while other folks like it sweet. Neither version is wrong; they’re just different.
So if you like sweet cornbread, all you have to do is increase the amount of sugar in the batter. It’s as easy as that.
Is Cornmeal Gluten Free?
Cornmeal is naturally gluten-free. Since I have gluten intolerance, this is of particular interest to me.
I like that I’m able to use it. However, it’s often made in a facility that has wheat products, so if you have gluten issues, read the label.
Fine-Ground Cornmeal Cornbread Ingredients
You need both dry and wet ingredients to make cornbread. The dry ingredients are fine-ground cornmeal, flour, granulated sugar, baking powder, baking soda, and salt.
When you read the recipe at the bottom of this post, you’ll see that I don’t use much sugar. It’s in there because it enhances the flavor.
The wet ingredients are milk, eggs, and vegetable oil. You can use melted shorting instead of oil if you want.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Fine-Ground Cornmeal Cornbread
First, preheat your oven to 425 degrees F. You can use either a cast iron skillet or a baking pan.
If you use an iron skillet, grease it and stick it in the oven to get it hot. This helps form the crust on the bottom of the cornbread.
If you choose to use a baking pan, grease the inside. You don’t need to heat it before filling it with batter.
Next, in a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix it so everything is evenly distributed.
Then, in a medium bowl, whisk the eggs, milk, and vegetable oil. Blend it well before moving to the next step.
Now it’s time to combine the wet and dry ingredients. Pour the wet mixture into the dry mixture and stir until you have a smooth, thick batter.
Pull the skillet out of the oven and place it on a trivet or rack. Pour the batter into the skillet and smooth the top.
Put the skillet back in the oven and bake for 18 minutes. Test for doneness by gently pressing the center of the cornbread.
If it springs back, it’s done. If it doesn’t have any spring to it, cook it for another 5 minutes.
Pull the cornbread out of the oven and place it on a pad or trivet. Be super careful because the pan is hot–handles and all.
Cool the cornbread for 5 minutes before cutting it into slices. Serve with butter.
I like to serve cornbread with a variety of foods. In fact, I think you need it with these black-eyed peas for the best eating experience.
If you like traditional southern foods, you’ll love this chicken and dumplings dish from Back to My Southern Roots. It’s a delicious comfort food that will remind any southerner of her childhood.
But I don’t just eat cornbread with chicken. Sometimes I enjoy it with this barbecued pork tenderloin.
See this recipe shared at Full Plate Thursday.
- 2 cups of fine-ground cornmeal
- 1/4 cup of flour (regular or gluten-free)
- 1 teaspoon of granulated sugar (not to make it sweet but to enhance the flavor)
- 1 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1-1/4 cup of milk (regular or almond milk)
- 2 large eggs
- 1/4 cup of vegetable oil
- Preheat oven to 425 degrees. If you’re using a cast iron skillet (mine is 10”), place it in the oven to let it heat up for a browner crust on your cornbread. If you use a regular baking pan, you can skip this step.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a medium bowl, combine the milk, eggs, and vegetable oil. Whisk until it is well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until the mixture is blended.
- Carefully remove the skillet from the oven. Grease the inside of the skillet.
- Pour the batter into the skillet. Bake for 18 minutes or until the center springs back when pressed.
- Allow the cornbread to cool for a few minutes before slicing.
If you like sweet cornbread, add 1/2 cup of sugar to the batter.
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