{"id":452,"date":"2010-11-07T00:48:00","date_gmt":"2010-11-07T00:48:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/11\/07\/simply-cornbread\/"},"modified":"2026-01-12T14:47:47","modified_gmt":"2026-01-12T19:47:47","slug":"simply-cornbread","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/11\/07\/simply-cornbread\/","title":{"rendered":"Easy Cornbread Recipe with dense, fluffy and moist crumb"},"content":{"rendered":"\n
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Cornbread is that perfect side dish that never fails: golden on the outside, with a crumb that’s both dense and fluffy while staying moist, and that unique flavor only corn can deliver. It’s not too sweet or salty, making it ideal for breakfasts with honey, Thanksgiving meals,<\/a> or summer barbecues<\/a>.<\/p>\n\n\n\n

\"Golden<\/figure>\n\n\n\n

Cornbread is a classic of the American Southern cuisine. The cornerstone of that cuisine is the corn culture of indigenous peoples of North America. And I go further because as the Popol Vuh<\/a><\/em> would say, on this continent we’re made of corn, from Canada to the Argentinian Patagonia.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. My First Cornbread<\/a>
  2. Ingredients<\/a>
  3. How to make cornbread<\/a>
  4. FAQs<\/a>
  5. Other corn recipes you'll love<\/a>
  6. Cornbread<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Ingredients<\/figure>\n\n\n\n
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    My First <\/em><\/em>Cornbread<\/i><\/h2>\n\n\n\n

    I baked my first cornbread in 2007. I can even pinpoint the date because I made it for my first Thanksgiving celebration<\/a>, exactly four days after my children and I arrived from Venezuela to live in Southern California.<\/em><\/p>\n\n\n\n

    I researched what the typical food was for that day, and cornbread seemed as mandatory as turkey<\/a>, sweet potatoes<\/a>, mashed potatoes<\/a>, green beans, and pumpkin pie.<\/a><\/em><\/p>\n\n\n\n

    So while unpacking, getting familiar with my new home and the small town where we would later live for the next six years, I found myself researching and looking for recipes to prepare my first Thanksgiving dinner. <\/em><\/p>\n\n\n\n

    It was an exhausting but fun experience and I can say I learned to love my adopted country throught out its cuisine.<\/em><\/p>\n\n\n\n

    Of all the dishes, cornbread (and pumpkin bread) became part of my list of favorite recipes because as Venezuelan, I adore corn and anything prepared with this grain. <\/em><\/p>\n\n\n\n

    I found this recipe in Autumn: Recipes Inspired by Nature’s Bounty <\/a>one of Joanne Weir’s many cookbooks, part of the Seasonal Celebration series published by Time Life for Williams Sonoma. So I adapted the recipe and adopted it too.<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n

    <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"Three<\/figure>\n\n\n\n