Krusteaz Cornbread Golden Crust

This tender Krusteaz cornbread comes together effortlessly for busy nights or weekend feasts. It delivers that classic golden crust and just a hint of sweetness—my go-to comfort bake for everything from spicy chili dinners to summer cookouts.

I started baking this when I needed a quick side for my slow cooker chili and my family devoured the batch before I could reach for seconds

Ingredients

• All-purpose flour: gives body and structure to the bread
• Yellow cornmeal: for authentic flavor and a gentle grit that makes all the difference
• Granulated sugar: balances the savory notes with subtle sweetness—taste as you go for your preferred level
• Baking powder: lifts the bread for that fluffy texture opt for a fresh tin so your bake rises beautifully
• Salt: rounds out flavor and keeps everything from tasting flat use fine salt for best distribution
• Milk: delivers moisture and richness whole milk will give you the most tender crumb
• Vegetable oil or melted butter: they both add tenderness butter will yield extra richness and flavor
• Large eggs: bind the batter and create that classic cornbread bounce look for firm shells and bright yolks when choosing eggs

Instructions

Preheat and Prepare:

Heat your oven to four hundred degrees Fahrenheit. Grease an eight by eight inch baking pan on all sides or line it with parchment paper for easy removal

Mix Dry Ingredients:

Combine flour cornmeal sugar baking powder and salt in a big bowl. Give everything a thorough whisk to break up any clumps and ensure even distribution—this step prevents streaks in your baked cornbread

Blend Wet Ingredients:

Whisk milk vegetable oil or melted butter and eggs together in a separate bowl. Beat until everything looks completely smooth with no visible streaks of yolk or fat

Combine Wet and Dry Mixtures:

Pour wet mixture into the dry ingredients. Using a rubber spatula gently fold until you see no more flour patches but stop before the batter turns gluey—overmixing can make the bread tough

Transfer and Level:

Scrape the batter into your prepared pan. Use the spatula to smooth the surface so the cornbread bakes evenly and rises with a nice flat top

Bake to Perfection:

Place the pan in the center of your oven. Bake for eighteen to twenty two minutes until the top turns golden brown and a toothpick pushed into the middle comes out clean with just a few crumbs clinging

Cool and Serve:

Remove from the oven and let the cornbread rest at least ten minutes on a rack. Slice into squares while still warm and serve with your favorite toppings

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My favorite ingredient is the yellow cornmeal—it brings the texture and color I remember from childhood picnics. I have fond memories of helping mix the batter and always sneaking a corner piece as soon as it left the oven

Storage Tips

Keep leftover cornbread well wrapped on the counter for one to two days or refrigerated for up to four days. Avoid plastic wrap alone as it can make the crust soggy—use foil or an airtight container. To reheat just warm slices in the microwave or wrapped in foil in a low oven until soft

Ingredient Substitutions

Buttermilk can swap in for regular milk for a tangier crumb. Melted butter adds more flavor than oil but either works well depending on taste. For sugar you can use honey or maple syrup but you may need to adjust the liquid slightly

Serving Suggestions

Serve warm with honey or whipped butter. It is fantastic alongside barbecue pulled pork or spicy bean stew. Try crumbling it on top of chili or spooning over rich black-eyed peas for a real southern treat

Cultural and Historical Context

Cornbread is deeply rooted in American southern cuisine—originally a staple of native peoples using ground corn as the base. Its popularity spread as quick-rise baking powder became common. Today you will find countless versions across every region each with subtle twists and traditions

Seasonal Adaptations

Fold in roasted jalapenos or chopped herbs for summer brightness. Shredded cheddar or crumbled bacon makes a cozy winter side. Fresh sweet corn kernels add extra texture especially in peak corn season

Success Stories

I have made this recipe for school potlucks family reunions and weeknight dinners with equal success. Everyone from picky kids to spice lovers raves about how fluffy and flavorful it turns out every time. Leftovers rarely last past breakfast

Freezer Meal Conversion

Allow cornbread to cool completely. Wrap individual squares tightly and place in a freezer safe container. To serve just thaw overnight in the fridge and refresh in a warm oven. The texture and taste hold up incredibly well

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Serve warm from the oven with your favorite toppings and enjoy the comfort of homemade cornbread. Leftovers make perfect breakfast bites the next day

Questions & Answers About the Recipe

→ Can I use buttermilk instead of milk?

Yes, substituting buttermilk provides a tangier flavor and a tender crumb.

→ How do I avoid dry cornbread?

Do not overmix the batter; bake until just golden and allow it to cool before slicing.

→ What mix-ins work well for extra flavor?

Try adding corn kernels, diced jalapeños, or shredded cheddar cheese for additional taste.

→ Is this suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly. Use vegetable oil for a fully plant-based option.

→ Can I prepare this ahead of time?

Yes, bake and cool completely, then store tightly wrapped at room temperature for up to two days.

→ What’s the best pan size for optimal texture?

An 8x8-inch baking pan gives a balance of soft center and crisp golden crust.