Just the thought of this homemade cornbread recipe takes me back to when I was little. That warm and sweet flavor was, and still is, the best.
With just 8 simple ingredients and a short baking time of fewer than 30 minutes, you’ll be diving into this easy cornmeal recipe and loving every single bite.
When you’re craving that simple southern flavor, this made-from-scratch cornbread recipe is waiting for you to bake.
Cornmeal, Sugar, Milk, and Melted Butter
It’s time to stop using the Jiffy muffin mix and make your very own from scratch instead. I can’t tell you how much better homemade warm cornbread straight from the oven is…you’re just going to have to make it and see for yourself.
Top this homemade cornbread recipe with butter, honey, or eat it plain because the flavor really does speak for itself. You can even add a little bit of milk and crumble it up in a bowl and eat it like a cereal, too. (My grandma used to do this back in the day!)
Don’t forget that cornbread is REALLY good with Crock Pot Ham or even a bowl full of Easy White Chicken Chili. It pairs up perfectly with so many easy dinner recipes.
INGREDIENTS + VARIATIONS
Cornmeal
Don’t skimp out on this. This is what gives this simple recipe that taste and texture that we all love.
White Sugar
If you like your cornbread sweet, the added sugar is the key. You can also use honey as well if you want.
Milk
The richness of the milk adds in a great taste and is the main binding agent for the dry ingredients, too.
Corn Casserole
If you want to use up that Jiffy mix sitting on your shelf, use it for this Easy 5-Ingredient Corn Casserole!
HOW TO MAKE HOMEMADE CORNBREAD
1. Preheat
Preheat the oven to 400 degrees.
2. Grease dish
Grease and line an 8×8 casserole dish and set aside.
3. Mix
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
4. Combine
Make a well in the center of your dry ingredients and add in the melted butter, milk, and egg. Stir well to mix, starting from the middle of the bowl.
5. Pour
When all is well-mixed, pour the batter into the casserole dish.
6. Bake
Bake for 20-25 minutes until the top is slightly brown and the edges are pulling away from the casserole dish.
TIPS FOR SUCCESS
- To be certain the cornbread is done baking, insert a toothpick in the middle after the timer goes off. If the toothpick comes out clean, it’s ready to be pulled from the oven.
- Let the cornbread cool a little before cutting. If it’s hot, it’s going to crumble and become messy. (but still tasty!)
- You can subsite the regular milk in this recipe with buttermilk for a little tang!
- To Freeze- cut it into squares and place in a sealed container. Thaw by letting it sit at room temperature for about 30 minutes.
- To Reheat – wrap in foil and reheat in the oven for about 15 minutes at 350°F.
Can you use brown sugar in this cornbread recipe instead of white sugar?
You can! If you prefer brown sugar, go for it. It’s going to be sweeter for certain and might also make the cornbread have an overall darker coloring as well.
Recipes To Serve Cornbread With
Easy Bread Recipes
- Deliciously Easy Pumpkin Bread
- Easy Banana Bread Recipe
- Yeast Dinner Rolls
- Pumpkin Cream Cheese Bread
Homemade Cornbread
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
- Preheat oven to 400 degrees F
- Coat a square 8x8 baking pan with cooking spray
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt
- Add milk, eggs and butter
- Combine until just mixed
- Pour into prepared pan
- Bake for 20-30 or until toothpick inserted in the center comes out clean
Notes
- To be certain the cornbread is done baking, insert a toothpick in the middle after the timer goes off. If the toothpick comes out clean, it's ready to be pulled from the oven.
- Let the cornbread cool a little before cutting. If it's hot, it's going to crumble and become messy. (but still tasty!)
- You can subsite the regular milk in this recipe with buttermilk for a little tang!
- To Freeze- cut it into squares and place in a sealed container. Thaw by letting it sit at room temperature for about 30 minutes.
- To Reheat - wrap in foil and reheat in the oven for about 15 minutes at 350°F.
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