Baking cornbread in a loaf pan allows one to avoid all the North-South contentious battles over what true cornbread really is. Out of the cast iron skillet it is more acceptable to say, I don’t know, add sugar. It also makes it much easier to toast a thin slice then slather it with enormous amounts of butter and honey. I also enjoy baking cornbread in a muffin tin, so maybe I don’t know a thing about real cornbread but whatever, I’m from Iowa, not Georgia and this is how I like it.
Cornbread is essential for dipping in chili and really meaty stews of all kinds and since we are nearing the end of stew season I wanted to post this recipe before it was too late.
This recipe can’t be easier (honest to god, my lil’ jalapeños can basically make them on their own if I hand them the ingredients), and it is dairy-free which is great if you have any milk sensitive people in your lives, if not you can substitute buttermilk or whole milk for the soy milk.
- Heat oven to 350°F and grease a 9-inch loaf pan or a 12 well muffin tin or a 9-inch cast iron skillet.
- Combine all dry ingredients in a medium bowl. Combine all the wet ingredients in a separate bowl and whisk until smooth. Add remaining ingredients and stir just until moistened.
- Scrape batter into the loaf pan and bake in the middle rack for 30-35 minutes. If you want to make muffins or use a skillet increase the oven’s heat to 400°F and bake until a toothpick inserted in the middle comes out clean, about 12 to 15 minutes.