Updated 04.20.25
I strongly believe that when you move, whether that’s within your own country, or to a different country, that you do your best to become part of your new community, without losing your own identity. In other words, stay true to yourself and respect your new surroundings, in the widest sense of the word. Respect your ‘new culture and values’.
For me, coming from The Netherlands and moving to Georgia was quite an adjustment, and a pleasant one I must say. In so many ways: culture, weather, food, habits, dress code, restaurants to name a few. People here are just absolutely adorable; most of the time. I love the Southern accent, but will never be able to master that. People are nice, easy going, not much fuss, easy dress code. Food is relatively simple, comfort food, however I see already big changes in restaurants in Atlanta, compared to 10-15 years ago, when I was an occasional visitor. Many restaurants are offering Southern traditional recipes with a new/modern/different twist.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Cornmeal – stone-ground cornmeal gives your cornbread texture and flavor.
- Flour – Needed to maintain a lightness in the cornbread.
- Sugar – Added for flavor and for adding air into the batter.
- Butter – Working together with the sugar to add air.
- Egg – it binds the ingredients together, improving structure and texture.
- Milk – add moisture. I use 1% milk, as that’s the milk in my house. Any type of milk can be used.
- Baking powder – leavening agent.
- Salt – I cannot do without salt in cooking or baking.
One of the things I wanted to do, was creating a cornbread, that would be ‘as good as they make in the South. So I ate a lot and baked a lot. The oven baked cornbreads have my preference over the skillet baked ones and I like the plains ones over the ‘flavored’ ones. Much to my surprise, there is a big difference in the corn meal you use.
Never thought that could make such a difference. Check out this post to explore some of the differences. In the beginning of my ‘research’ I was using a brand I could buy here at our local grocery story, but since I am using stone-ground cornmeal, I’ve seen the light, a yellow fluffy, warm light. I can eat this cornbread (recipe below) with every meal. The stone-ground cornmeal really make a difference; it is coarser than what you usually find in the grocery stores and yet it is still light and fluffy.
How to Make Light Fluffy Cornbread
Step 1 – Create 3 mixtures:
- Combine soft butter and sugar in a bowl and beat until light and fluffy.
- Combine eggs and milk and mix until well combined.
- Combine flour, cornmeal, baking powder and salt.
Step 2 – Add dry mixture to the creamed butter. When well mixed, add wet mixture. Mix until combined, not longer.
Step 3 – Transfer batter to a greased 8×8 baking dish (or use non-stick cooking spray) and level the top with a offset spatula.
Your cornbread is ready for baking.
Step 4 – Place the baking sheet in an oven preheated to 400 degrees F and bake approx. 25 minutes or until a toothpick comes out clean.
Allow to cool a little and cut into squares or triangles.
This is a basic cornbread recipe and it’s a great starting point to add your favorite flavors or drizzle with some additions.
Alternative Ingredients
- Use buttermilk or sour cream instead of milk.
- Mix in some heat, like jalapeno peppers, Cajun spices, red pepper flakes.
- Add meat (bacon, sausage) and cheese.
- Add some fruits, and here you can go a lot of ways:
- Blueberry, cranberry, peaches, oranges, lemon etc.
- Add fresh corn or creamed corn.
- Drizzle with honey, maple syrup or melted butter
- 1/3 cup butter, soft
- 1/2 cup sugar
- 1.5 eggs
- 1/2 cup milk
- 1/3 cup milk
- 1 cup all-purpose flour
- 2 tablespoon all-purpose flour
- 2 teaspoons all-purpose flour
- 1/2 cup cornmeal
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat the oven to 400 degrees F.
- Grease an 8×8 inch baking pan with butter.
- Combine butter and sugar in a large bowl and beat until light and fluffy.
- Combine eggs and milk.
- In a separate bowl, combine flour, cornmeal, baking powder and salt. Mix.
- Add dry mixture to creamed butter and mix until well combined, then add wet mixture. Mix no longer than necessary.
- Pour into baking pan and bake 25 minutes or until a toothpick comes out clean.
- Cut into squares. Serve warm with butter.
- This cornbread freezes easily.
- The nutritional value is based on 1 square of 2.5 x 2.5 inches of cornbread.
Adapted from Taste of Home.
Light Fluffy Cornbread
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.