“There’s something incredibly comforting about the simplicity of cornbread and milk. This timeless pairing brings together the warm, slightly sweet, and crumbly texture of freshly baked cornbread with the cool, creamy smoothness of milk. Each bite is a nostalgic journey, evoking memories of cozy kitchens and family gatherings.
Ingredients:
- Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Milk:
- 2 cups whole milk (or milk of your choice)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or cast-iron skillet.
- Prepare the Cornbread Batter:
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the buttermilk and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add the melted butter and stir until the batter is smooth and well combined.
- Bake the Cornbread:
- Pour the batter into the prepared baking pan or skillet.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool slightly.
- Serve with Milk:
- Cut a slice of the warm cornbread and place it in a bowl.
- Pour cold milk over the cornbread until it is just covered.
- Enjoy immediately, using a spoon to scoop up both the milk and cornbread.
