Now that summer is in full swing, I’m constantly dreaming about barbecue. We’re pretty spoiled around here during the summertime, because both my husband and my oldest son are more than willing to fire up the grill or smoker. So we regularly enjoy delicious ribs, pork, brisket, and other delicious barbecued delights for dinner (eaten outside to enjoy the lovely weather, of course!) And that works out just fine for me, because all I have to worry about is whipping up a few side dishes!
And that brings us to today’s post! Today I’ll be sharing the recipe for one of my all-time favorite side dishes for barbecue—cornbread. But this isn’t just any cornbread! This particular cornbread recipe was given to me just a few years ago by my niece Ashley. And once I tasted it, I knew I would never go back to the way I used to make cornbread. (Honestly, this cornbread is so good, I don’t even remember how I used to make it!)
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So what’s so special about it, you ask? It’s a bit sweeter than other kinds of cornbread I’ve had, and more cake-like too. It’s light and fluffy and delicious on it’s own, but when it’s slathered in a generous amount of honey butter, it’s simply divine! And good news for the gluten-free crowd—this cornbread tastes every bit as good when you make it with a gluten-free baking mix in place of the flour. (And we all know how rarely that happens!)
So if you’re looking for a side dish to make for a barbecue or cookout this summer, I highly recommend giving this cornbread a try. (Just make sure to keep the recipe handy, because you’ll probably end up with a few requests!) ;-)
How To Make The Most Amazing Cornbread
Start by combining the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl.
Make a well in the center of the dry ingredient mixture, then pour the oil, melted butter, beaten eggs, and milk into the well.
Stir the wet and dry ingredients together just until they come together into a batter.
Pour the batter into a greased 9×13” baking pan, then bake at 350° for 45-50 minutes.
Let the finished cornbread cool for at least 15 minutes or so before slicing and serving.
Want To Make A Smaller Batch?
The recipe above feeds a small army, so feel free to cut this recipe in half if you’re not feeding a crowd. Once you’ve mixed up a half-batch of the cornbread batter, pour it into an 8×8” pan and bake at 350° for 30-35 minutes.
What’s your go-to side dish for a barbecue?
ASHLEY'S AMAZING CORNBREAD
- 1 cup cornmeal
- 3 cups flour
- 1 1/3 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2/3 cup oil
- 6 tbsp butter melted
- 2 eggs beaten
- 2 1/2 cups milk
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients, and add the oil, butter, eggs, and milk.
Stir just until combined.
Pour the batter into a greased 9x13” baking pan.
Bake at 350° for 45-50 minutes.