Cornbread is a classic American dish that has been around for centuries. There are countless variations, but one recipe that stands out is Sally’s Baking Addiction Cornbread. It’s a simple, easy-to-follow recipe that delivers delicious results every time. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to please. In this article, we’ll take a closer look at Sally’s Baking Addiction Cornbread and provide you with all the information you need to make it yourself.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch (20cm) square baking pan with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, melted butter, and beaten egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and smooth out the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- Remove from the oven and let cool in the pan for a few minutes before slicing and serving.
Nutritional Information
Here is the approximate nutritional information for Sally’s Baking Addiction Cornbread:
- Serving size: 1 slice (assuming 8 servings per recipe)
- Calories: 231
- Protein: 4g
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 2g
- Sugar: 9g
- Sodium: 326mg
Cooking Time
The total cooking time for Sally’s Baking Addiction Cornbread is approximately 20-25 minutes.
Equipment
- 8-inch (20cm) square baking pan
- Mixing bowls
- Whisk
- Spatula
Serving Suggestions
Sally’s Baking Addiction Cornbread is a versatile dish that can be served in many different ways. Here are a few ideas:
- As a side dish with chili, soup, or barbecue
- As a breakfast or brunch item with butter and honey
- As a snack with jam, jelly, or peanut butter
Variations
Here are some variations you can try to make Sally’s Baking Addiction Cornbread your own:
- Add shredded cheddar cheese or diced jalapeños for a spicy kick
- Substitute almond milk or coconut milk for the regular milk to make it dairy-free
- Add a tablespoon of honey or maple syrup for a sweeter cornbread
Substitutions
If you don’t have all the ingredients for Sally’s Baking Addiction Cornbread, here are some substitutions you can try:
- Substitute whole wheat flour for the all-purpose flour
- Use honey or maple syrup instead of granulated sugar
- Substitute melted coconut oil for the unsalted butter
- Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg to make it vegan
Storage
Store leftover Sally’s Baking Addiction Cornbread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Do not overmix the batter or the cornbread will be tough and dry
- Make sure your oven is fully preheated before baking the cornbread
- Let the cornbread cool in the pan for a few minutes before slicing to prevent it from falling apart
Notes
Feel free to adjust the amount of sugar in this recipe to your liking. You can also use a different type of sugar, such as brown sugar or honey.
Frequently Asked Questions
Can I use a different type of cornmeal?
Yes, you can use white cornmeal or a combination of white and yellow cornmeal. Just keep in mind that the texture and flavor may be slightly different.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Just make sure it contains xanthan gum or another binding agent.
Can I make this recipe ahead of time?
Yes, you can make the batter ahead of time and bake it when you’re ready. Just store the batter in the refrigerator for up to 24 hours.
If you’re looking for a variation on the classic recipe, try this version with honey and jalapeño. It adds a sweet and spicy kick that’s sure to impress.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeños, seeded and diced
Instructions
- Follow the same instructions as the original recipe, but add the honey, cheddar cheese, and jalapeños to the wet ingredients before mixing with the dry ingredients.
- Bake as directed.
Nutritional Information
Here is the approximate nutritional information for Sally’s Baking Addiction Cornbread with Honey and Jalapeño:
- Serving size: 1 slice (assuming 8 servings per recipe)
- Calories: 271
- Protein: 6g
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 14g
- Sodium: 441mg
Final Thoughts
Sally’s Baking Addiction Cornbread is a classic recipe that’s easy to make and always delicious. Whether you stick with the original recipe or try a variation, you can’t go wrong with this versatile dish. So give it a try and enjoy!