Why You’ll Love This Recipe
This homemade cornbread is simple to make and always a crowd-pleaser. With a perfect balance of flavors and textures, it’s slightly sweet, soft in the middle, and crisp on the edges. The recipe is easy to follow and doesn’t require any fancy ingredients or equipment. It's the ideal bread to pair with savory dishes, or to enjoy on its own with a drizzle of honey or your favorite spread.
Ingredients
-
1 cup cornmeal
-
1 cup all-purpose flour
-
¼ cup sugar
-
1 tablespoon baking powder
-
½ teaspoon salt
-
2 large eggs
-
1 cup milk
-
¼ cup unsalted butter, melted
-
¼ cup vegetable oil
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the oven to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment paper.
-
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
-
In another bowl, whisk the eggs, milk, melted butter, and vegetable oil until well combined.
-
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
-
Pour the batter into the prepared baking dish and spread it evenly.
-
Bake for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
-
Allow the cornbread to cool for a few minutes before serving.
Servings and Timing
-
Servings: 8-10
-
Prep Time: 10 minutes
-
Cook Time: 20-25 minutes
-
Total Time: 35 minutes
Variations
-
Jalapeño Cornbread: Add finely chopped jalapeños to the batter for a spicy kick.
-
Cheddar Cornbread: Stir in shredded cheddar cheese for a cheesy twist.
-
Buttermilk Cornbread: Replace the milk with buttermilk for a tangy flavor.
-
Vegan Cornbread: Use plant-based milk (like almond milk) and replace the eggs with flax eggs or a vegan egg substitute.
-
Sweet Cornbread: Increase the sugar to ½ cup for a sweeter cornbread.
Storage/Reheating
-
Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 1 week.
-
Reheating: To reheat, warm individual slices in the microwave for 20-30 seconds, or place the cornbread in a preheated 350°F (175°C) oven for about 10 minutes.
FAQs
How do I know when cornbread is done?
Cornbread is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few crumbs.
Can I make cornbread ahead of time?
Yes, cornbread can be made ahead of time and stored at room temperature for up to 3 days or in the fridge for up to 1 week.
Can I freeze cornbread?
Yes, cornbread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
How can I make cornbread more moist?
Adding a little more butter or using buttermilk instead of regular milk can make your cornbread more moist.
Can I use a different type of flour?
Yes, you can experiment with different flours such as whole wheat flour or gluten-free flour, though the texture and taste may vary slightly.
Can I add corn kernels to the cornbread?
Yes, adding canned or frozen corn kernels to the batter will give your cornbread a nice texture and extra flavor.
Can I make cornbread without eggs?
Yes, you can use egg substitutes such as flax eggs, applesauce, or mashed bananas in place of eggs.
Why is my cornbread dry?
Dry cornbread can result from overmixing the batter or overbaking. Make sure to stir the batter until just combined and check the cornbread a few minutes before the suggested baking time is up.
How can I make cornbread sweeter?
If you prefer sweeter cornbread, increase the sugar to ½ cup or add a bit of honey to the batter.
Can I make cornbread in a cast-iron skillet?
Yes, a cast-iron skillet works wonderfully for cornbread. Preheat the skillet in the oven before pouring in the batter for an extra crispy edge.
Conclusion
Homemade cornbread is a quick, easy, and delicious addition to any meal. Whether you enjoy it as a savory side dish or a slightly sweet treat, this recipe will undoubtedly become a favorite in your kitchen. Customize it with your preferred variations, and enjoy the warmth and comfort that comes with every bite!
Homemade Cornbread
Homemade cornbread is a soft, slightly sweet, and golden comfort food that pairs perfectly with hearty dishes or can be enjoyed on its own with honey or butter.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk
¼ cup unsalted butter, melted
¼ cup vegetable oil
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, milk, melted butter, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before serving.
Notes
- For a spicier version, add finely chopped jalapeños to the batter.
- Cheddar cheese can be added for a cheesy cornbread variation.
- Replace milk with buttermilk for a tangy flavor.
- To make vegan cornbread, use plant-based milk and egg substitutes.
- If you prefer sweeter cornbread, increase the sugar to ½ cup.
Nutrition
- Serving Size: 1 piece (approx. 1/10th of recipe)
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Leave a Reply