Mohamed Shili This delicious cornbread recipe by Bobby Flay is a quick and easy way to add a warm, comforting side to any meal. Made with simple ingredients you probably already have, it’s perfectly fluffy with a hint of sweetness. Enjoy it fresh out of the oven or with a creamy spread for extra flavor!
Recipe Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup white sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
How To Make Cornbread?
- Preheat the oven: Set your oven to 200°C / 400°F. Lightly grease a 9-inch round cake pan.
- Combine dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add wet ingredients: Pour in the milk, vegetable oil, and egg; whisk until well combined.
- Pour and bake: Pour the batter into the prepared pan and bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Slice and enjoy your fresh, warm cornbread!
Recipe Tips:
- Measure Ingredients Exactly: Use proper measuring cups for dry and wet ingredients to get the right texture and consistency.
- Don’t Overmix the Batter: Stir just until combined; overmixing can make the cornbread dense instead of fluffy.
- Preheat the Oven Fully: Make sure your oven is at the correct temperature before baking to ensure even cooking.
- Use a Lightly Greased Pan: Grease the pan lightly for easy removal and to keep the edges from becoming too greasy or soggy.
- Test with a Toothpick: Insert a toothpick into the center; if it comes out clean, your cornbread is done. This helps avoid an undercooked center.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 1 week to keep it fresh.
- Freeze: Allow the cornbread to cool completely before wrapping it in aluminum foil or placing it in a freezer-safe bag. Store in the freezer for up to 3 months. To enjoy, thaw in the refrigerator overnight or at room temperature for a few hours before serving.
- Reheat: Place a slice of cornbread on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-20 seconds, checking to ensure it’s warmed through.
Nutrition Facts
Serving Size: 1 piece (60g)
- Calories: 198
- Total Fat: 5.8g
- Saturated Fat: 1.3g
- Cholesterol: 29mg
- Sodium: 359mg
- Potassium: 69mg
- Total Carbohydrate: 32.7g
- Dietary Fiber: 1.4g
- Sugars: 9.63g
- Protein: 4g
- Instructions
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Bobby Flay Cornbread
Description
This delicious cornbread recipe by Bobby Flay is a quick and easy way to add a warm, comforting side to any meal. Made with simple ingredients you probably already have, it’s perfectly fluffy with a hint of sweetness. Enjoy it fresh out of the oven or with a creamy spread for extra flavor!
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C / 400°F. Lightly grease a 9-inch round cake pan.
- Combine dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add wet ingredients: Pour in the milk, vegetable oil, and egg; whisk until well combined.
- Pour and bake: Pour the batter into the prepared pan and bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve: Slice and enjoy your fresh, warm cornbread!
Notes
- Measure Ingredients Exactly: Use proper measuring cups for dry and wet ingredients to get the right texture and consistency.
- Don’t Overmix the Batter: Stir just until combined; overmixing can make the cornbread dense instead of fluffy.
- Preheat the Oven Fully: Make sure your oven is at the correct temperature before baking to ensure even cooking.
- Use a Lightly Greased Pan: Grease the pan lightly for easy removal and to keep the edges from becoming too greasy or soggy.
- Test with a Toothpick: Insert a toothpick into the center; if it comes out clean, your cornbread is done. This helps avoid an undercooked center.
Bobby Flay Cornbread