Homemade Cornbread

Comfort food dishes just aren’t the same without homemade cornbread!

This easy cornbread recipe can be made out of ingredients you most likely already have in your pantry, too!

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Homemade cornbread is the perfect compliment to a steaming bowl of chili!

How to Make Cornbread 

I love serving fresh cornbread with meals, but I don’t always have the time to cook it from scratch–this easy cornbread recipe saves the day! It is so quick and easy!

For a fun tip: make your cornbread more kid-friendly by using a muffin tin to make cornbread muffins!

Delicious Cornbread Recipe

  • Makes 9-12 pieces
  • Prep Time: 5 min
  • Cook Time 20-30 min

Ingredients Needed To Make Homemade Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 large egg
  • ½ cup (1 stick) unsalted butter, softened
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You can easily make cornbread from scratch with basic ingredients from your fridge and pantry!

How To Make This Amazing Cornbread Recipe

Step 1

Preheat oven to 400 degrees F.

Step 2

Coat a square 8×8 baking dish with cooking spray.

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Combine all of the dry cornbread ingredients together in a bowl.

Step 3

In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. We want all the dry ingredients all in one bowl and well mixed.

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Whisk the eggs and milk into the dry cornbread ingredients.

Step 4

Add milk, eggs and butter. All the wet ingredients get mixed together. Make sure to whisk to get rid of clumps. The melted butter needs to be fully melted, not at room temperature or with butter chunks still left in.

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Whip the batter until smooth.

Step 5

Beat until smooth.

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Nothing beats the smell of homemade cornbread baking!

Step 6

Pour into prepared pan.

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Once your cornbread is golden brown, it’s ready to serve!

Step 7

Bake for 20-30 or until toothpick inserted in the center comes out clean. The cooking time isn’t too long, you’ll have your delicious cornbread in no time!

Notes:

Store your leftover cornbread in an airtight container.

Love skillet cornbread? You can use this best cornbread recipe in a cast-iron skillet if that is what you’re familiar with, baking times will vary.

Want to make corn muffins? Then just add this recipe to the muffin pan. Again, cooking time will vary.

Add butter to your cornbread when ready to eat or a drizzle of honey, it’s so good!

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Cornbread isn’t just for chili! It also pairs well with any soup!

Vegan Homemade Cornbread

Want to make this great recipe vegan?

You can easily adapt this recipe to make it vegan, by substituting a plant-based milk (like almond milk, vegan butter, and an egg replacement (you can purchase one at the store, or use 1/4 cup of applesauce plus 1/2 teaspoon of baking powder for each egg called for in the recipe). 

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Chili is so much yummier with fresh-baked cornbread!

Gluten Free Homemade Cornbread

This recipe can also be adapted to fit a gluten free diet if you use gluten-free all-purpose flour, and double check that your cornmeal and baking powder are gluten free. 

Yield: 9-12 pieces

Homemade Cornbread

Homemade Cornbread

Homemade cornbread is the perfect side dish to so many fall and winter comfort foods!

Prep Time 5 minutes
Cook Time 30 minutes 20 seconds
Total Time 35 minutes 20 seconds

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, softened

Instructions

    1. Preheat oven to 400 degrees F.
    2. Coat a square 8x8 baking pan with cooking spray.
    3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
    4. Add milk, eggs, and butter. Beat until smooth.
    5. Pour into prepared pan. Bake for 20-30 or until toothpick inserted in the center comes out clean.

Comfort Food Recipes From Kids Activities Blog:

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Stay warm with hearty soup and stew recipes!

Now that you have this delicious recipe, here are some hearty soups and stews to serve along with it!

What is your favorite dish to serve with cornbread? Comment below! 

2 Comments

  1. Definitely someone who has never eaten cornbread developed this recipe. 2/3 cup of sugar? Really? Cornbread is not cake. Real cornbread is 2 cups of good cornmeal, 1/4 cup vegetable oil (though my grandmother used pure lard and it was great), 1-1/2 to 2 cups buttermilk and a teaspoon or so of sugar and 1 extra large or 2 regular eggs.

    The author will fail to get a nice thick crust as they fail to preheat the oiled pan (again, really a pan, real cornbread is best done in cast iron). The batter should fry when poured into the skillet.

    Bake at 425-450 degrees and check after 25 minutes.

    That is cornbread as it should be.

  2. Kristen Yard says:

    Thank you for your feedback!

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