Sweet northern-style cornbread is my very favorite and this Buttery, Crumbly Cornbread recipe is a great example of it done right.
When I was a little girl, I thought cornbread was always sweet. So you’ll imagine my surprise when I had some southern-style cornbread and found it was savory. That was part of my education of regional foods.
As someone who grew up in New York, northern-style cornbread is the one that I associate with happy childhood memories and bowls of steaming hot homemade chili. And though I have grown to love both styles of cornbread, it’s the sweet version that I reach for most often.
This Buttery Cornbread recipe is a decidedly northern bread, sweet and crumbly and ready to be dipped into something spicy.
The great thing about recipes like this is how easy they are. Buttery Cornbread is a quick bread, which means that there’s no rising time required. Instead, you simply stir together the ingredients and pour them into your baking pan.
After a short bake, your Buttery Cornbread is hot and ready to be sliced and served.
This cornbread is buttery and sweet. It’s delicate, and crumbly too. And it’s easy. If you love northern-style cornbread like I do, then this is a must-try recipe.
- 1 large egg
- 1 cup milk
- ½ cup butter, melted
- 1 cup all-purpose flour
- 1¼ cup cornmeal
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch by 8 inch square baking pan (I prefer glass pans for this).
- In a large mixing bowl, whisk together the egg and milk. Drizzle the butter in, whisking constantly, until fully incorporated. Add the flour, cornmeal, sugar, baking powder and salt. Stir until just combined.
- Pour the batter into the prepared pan, and tap gently to spread it out.
- Bake for 20-25 minutes, until golden brown. A toothpick inserted into the center should come out cleanly. Let cool slightly before cutting into 16 squares and enjoying.