Fill your kitchen with the olfactory property of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crispen gold crust and damp, fluffy center in truth ca n’t be beat. If you have some cornmeal sitting in your pantry, cornbread is comfort food equitable waiting to happen .If you ‘re wondering how to make cornbread, this simple cornbread recipe is what you ‘ve been looking for. It makes pantry, perfect cornbread – every prison term. Plus, it only takes 25 minutes from start to finish ! You can make it in a frying pan or any bake cup of tea, besides .
Homemade Cornbread
This cornbread has been a staple for my family for years and years, but I realized a while back that I hadn ’ metric ton created a post to contribution it with you ! My syndicate absolutely loves this cornbread and I ‘m certain your loved ones will besides .
This cornbread is EASY. No buttermilk. Bake it in any pan. Ready in 25 minutes!
One of the reasons I love this cornbread recipe is that you don ’ t need anything fancy to make it. many cornbread recipes require buttermilk or creamed corn or a very specific kind of pan. By comparison, my recipe is one you can make any day, any time, with what you have on hand. You can use any kind of pan and do n’t need any special ingredients. With good a few things you probably already have on hand you can make the best cornbread always !
What Makes this the Best Cornbread?
well for starters, it tastes DIVINE. It ’ mho sweet but not over the top, voiced but not cakey, and crumbly without being a plain mess. I can ’ t recommend it adequate !
Plus, there’s a lot of room to play with the recipe. Use melted butter OR oil, use ticket OR metier ground cornmeal, use general-purpose flour OR a white whole wheat flour. Do n’t like a sweet cornbread ? Feel complimentary to reduce the carbohydrate to deoxyadenosine monophosphate little as ¼ cup. It ‘s perfect, the ingredients are childlike, AND you can make it your own .
Cornbread Ingredients
- All purpose flour: All purpose flour will allow the bread to rise a bit and give it the spongy, caky consistency of bread.
- Yellow cornmeal: A must for cornbread! It give the bread its beautiful golden-brown color and the grainy, delicious consistency.
- Granulated sugar: This gives the bread a touch of sweetness it needs to balance out the corn and bread flavors.
- Salt: Just a pinch to bring out the complexity of flavors.
- Baking powder: To help the dough rise and expand as it bakes.
- Butter: This is a must — it gives the bread a moist, flaky, rich flavor that is heavenly.
- Egg: This binds everything together and helps the bread to rise.
- Milk: For a rich, moist cornbread!
How to Make Cornbread
Okay, now let ‘s get to the subject of this post : how to make homemade cornbread ! You may be surprised to discover that baking a perfect pan of cornbread lone requires a few easy steps :
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
See ! It ‘s that easy. I love a side that comes together in a snap and is on the table in about 30 minutes .
Topping Ideas for Cornbread
Did you know that you can add playfulness toppings to cornbread that make it even more delicious to eat ? here are some of my front-runner clear ideas for homemade cornbread :
- A drizzle of honey
- Butter
- Honey butter
- Jelly or jam
- Ham and cheese
- If you live someplace where you can get your hands on maple cream, that’s amazing on cornbread too!
- Or just as it is
Serving Suggestions
I like to serve cornbread with beans or chili. It goes well with lots of things. My darling thing is crumbling the cornbread into my chili, mixing it in, then sprinkling cheddar cheese on top. so dependable ! It ‘s a bang-up side for any meal that needs a few extra carbs though .
Homemade Cornbread FAQs
What kind of baking dish should I use?
You can make it in a 9-inch round coat pan, square baking dish, or 9-inch hurl iron frying pan. Bonus ! You can besides make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You ‘ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a double recipe takes 35-40 minutes to bake .
What is the best kind of cornmeal to use for cornbread?
Use yellow cornmeal in this recipe. White works fine, but it barely does n’t look the same. Golden yellow cornbread is a must. besides, do n’t try to sub any of the cornmeals used for making tamales – they are a different grate and the texture does n’t come out the same .
What is Cornmeal?
A bunch of readers ask about cornmeal. What is cornmeal ? What about polenta ? It can be confusing. Cornmeal is dried and ground corn. It ’ south found in the baking aisle of grocery store store. Cornmeal is equitable dried and then ground battlefield corn and you can typically find it in a fine or medium grind. Both will work well for this recipes. Polenta and grits will besides work in this recipe. Corn flour is more finely establish and can besides be used .
What Can I Substitute for Vegetable Oil in Cornbread?
Another capital matter about this particular tried-and-true cornbread recipe is you don ’ t NEED to use vegetable petroleum. You can use any mild oil you prefer, like canola oil oil, avocado petroleum, or even melted butter !
Why is My Cornbread Crumbly?
Ugh, international relations and security network ’ t excessively crumbly and dry cornbread good the worst ? If you ’ ra have just a short snatch of crumble, that ’ south normal. It shouldn ’ metric ton be on-key promptly bread consistency, but it besides shouldn ’ thyroxine be wholly dry and feel like wet sandpaper. Using excessively much cornmeal is one means to dry it out, indeed wear ’ t skip out on the adequate helping of flour .
What Should I Serve With Cornbread?
A set of people love to pair cornbread with chili… for the obvious reasons ( it ’ sulfur amazing ). But I love cornbread with so many early meals, besides ! It ’ s great with all kinds of barbecue or barbecued meats. Its insidious sweet makes it a great stress for hot and meaty foods .
What is the ideal cornbread texture?
This recipe is perfect because it makes a delectable texture : spongy, damp, and balmy, and good crumbly adequate to sprinkle crumbs over chili. It ‘s buttery and rich with equitable the right come of bouquet .
Can I Make This Cornbread Gluten Free?
Yes ! I have made this recipe gluten free by simpleton swapping out the all purpose flour for a gluten unblock baking blend ( much labeled 1:1 gluten unblock baking blend ) and it worked absolutely. This in truth is the best cornbread recipe ! It can be whatever you need it to be and still come out perplex .
Watch my television showing you how to make this easy cornbread recipe here :
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The Best Homemade Cornbread Recipe
★★★★★
4.8 from 313 reviews
- total clock time : 25 minutes
- yield : Serves
8
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1
0
1
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Description
Fill your kitchen with the olfactory property of homemade cornbread! My kin has been making this easy cornbread recipe for decades. The crisp golden crust and damp, fluffy center very ca n’t be beat .
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- ⅓ cup neutral oil or melted butter
- 1 large egg
- 1 cup milk
Instructions
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Notes
- You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.
- Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
- To make this recipe gluten free simple sub the all-purpose flour for a gluten free 1:1 baking flour.
- homework time : 5 minutes
- cook time : 20 minutes
- category : Baking
- method : oven
- cuisine : american
Keywords : best cornbread, easy cornbread, frying pan cornbread, gluten absolve cornbread, sweet cornbread, thanksgiving cornbread, how to make cornbread, southerly cornbread, homemade cornbread
Read more: Garlic Roasted Radishes
After you master this recipe ( and you will ! ), I challenge you to learn how to make biscuits and boom following. besides a staple in this house 🙂
More Cornbread Recipes:
Easy dinner recipes to serve your cornbread with:
Ohhh see how simple, elastic, and adaptable this recipe is ? immediately you can whip up a pan of cornbread any time the craving hits. It ‘s indeed dim-witted and this recipe will turn out perfect every time, equitable read the reviews !
