There’s something incredibly comforting about a warm piece of cornbread, especially when it’s baked into delightful squares that are perfect for sharing. Cornbread Squares hold a special place in Southern cuisine, often accompanying hearty meals and bringing a sense of home to the table. This recipe for Cornbread Squares is not only straightforward but also versatile enough to cater to both sweet and savory palates.
Ingredients
Scale:
1 cup cornmeal
1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
1/4 cup granulated sugar (for sweet cornbread squares)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (or plant-based milk for a dairy-free version)
2 large eggs
1/4 cup melted butter or vegetable oil
1 cup shredded cheese (for cornbread with cheese, optional)
1/2 cup chopped jalapenos (for a spicy kick in your cornbread with jalapenos, optional)
1 cup corn kernels (for added sweetness and texture, optional)
Instructions
Preheat your oven to 400°F (200°C).
Grease a 9x9-inch square baking dish or cast iron skillet with butter or oil.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In another bowl, whisk together the milk, eggs, and melted butter until blended.
Pour the wet mixture into the dry ingredients. Stir gently until just combined.
If using, fold in any cheese, jalapenos, or corn kernels.
Transfer the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool in the pan for about 10 minutes. Then, cut into squares and serve warm.
