Try this easy homemade cornbread recipe made using cornmeal, sugar, flour, butter, milk, and eggs for a southern-style side dish ready in 30 minutes or less! It's easy, inexpensive, and perfect for holiday meals.
Course Side Dish
Keyword bread, cornbread
Prep Time 5minutes
Cook Time 20minutes
Author Kasey Schwartz
½cup1 stick unsalted buttermelted
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
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.