cornbread is a traditional favorite, so we decided to make cornbread as a side dish for our father's day cookout over the weekend.
this cornbread recipe has become our go-to recipe for when we want to make cornbread muffins to go alongside a bowl of warm chili during the cooler months . . . but cornbread shouldn't be forgotten in the warmer months. it's a great addition to any bbq or picnic.
this cornbread is light and moist. we also love that it's not too sweet.
instead of making cornbread muffins or a loaf of cornbread, we used our brownie pan to make individual cornbread squares. they turned out so cute! the individual cornbread squares were the perfect size for our cookout.
individual cornbread squares
prep time: 5-10 minutes
baking time: 18-20 minutes
yields: 24 cornbread squares
adapted from the complete magnolia bakery cookbook
1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose four
1/3 cup granulated sugar
1 tablespoon baking powder
2 large eggs
1 1/2 cups milk
3/4 cups (1 1/2 sticks) salted butter, melted
preheat your oven to 350 degrees F. in the bowl of an electric mixer, combine the cornmeal, flour, sugar, and baking powder. in a separate bowl whisk together the eggs and milk. add the liquid ingredients to the dry ingredients and beat to combine. mix in the cooled melted butter.
spoon the batter (approximately 3 tablespoons of batter for each square) into the wells of a greased brownie pan. bake for 18-20 minutes until golden brown, or until a toothpick inserted into the center of one of the cornbread squares comes out clean. do not over bake. once baked, allow the cornbread squares to cool in the pan for 5 minutes before removing them from the pan and transferring them to a wire rack to finish cooling.