One-Bowl Cornbread Recipe Is a Must for Chili Season (8 Ingredients, 30 Minutes) by Donna John

My grandpa used to say that if there was sugar in cornbread, it was cake. His daughter, my mom, carries on that feeling and doesn't like cornbread with sugar in it. Another 30Seconds contributor feels the same way, that cornbread "done right" does not have sugar (check out her grandma's skillet cornbread recipe). Me? I'm Switzerland and like cornbread with sugar and cornbread without it.

When I made a delicious Mexican roast recipe with pintos beans, I wanted cornbread with it. I didn't have all the ingredients to make my favorite cornbread recipe, so I found a simple recipe to whip up instead. Delicious! Now I have two favorite cornbread recipes that are perfect for soup, stew and chili season.

Photo credit (all photos): Donna John

You only need eight basic pantry staples to make this moist cornbread recipe. Here is what to grab from your fridge and pantry: all-purpose flour, yellow cornmeal, granulated sugar (get over it!), salt, baking powder, butter, an egg and milk. All the ingredients mix up in one bowl and bake up in about 25 minutes.

Cut the slightly sweet, moist cornbread into squares and serve as a side dish with your favorite dinners. I always put a smear of butter on my cornbread, but it would also be delicious with honey.

Love cornbread? Here are some more cornbread recipes to try: 

• Mediterranean Cornbread
• Broccoli Cheddar Cornbread
• Delmarva Wet Cornbread
• Caribbean Cornbread

Cuisine: American / Southern
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/3 cup butter, melted
• 1 egg
• 1 cup milk (I used whole milk)

Here's how to make it: 

1. Whisk together the flour, cornmeal, sugar, salt and baking powder in a mixing bowl.
   
2. Add the butter, egg and milk.
   
3. Stir to just combine. (Do not overmix.)
   
4. Pour the batter into a buttered square baking pan or baking dish.
   
5. Bake in a preheated 400-degree F oven for about 20 to 25 minutes, or until golden and cooked through. (Mine took 25 minutes to bake.) Cut into squares and serve hot or warm. Store the cornbread in an airtight container or cover with plastic wrap to keep it fresh.
   

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