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The Best Homemade Cornbread Recipe

Homemade chili is a staple in our home, and it’s never complete without a side of cornbread! While store-bought cornbread mixes are widely available, there’s something special about making a cornbread recipe from scratch. Not only does homemade cornbread taste better, but it also allows you to control the quality and freshness of the ingredients.

You’d be surprised how easy homemade cornbread is to make! Honestly, this cornbread recipe is just as easy as any store-bought mix. This recipe is simple, easy to follow, and yields a moist and sweet cornbread with a golden crust. It’s the perfect recipe for those who are new to baking or for those who want a quick and easy complement to their meal.

This cornbread recipe is so simple…

To make this cornbread, you’ll need a few basic ingredients that you likely already have in your pantry. You’ll need cornmeal, all-purpose flour, sugar, baking powder, baking soda, cornstarch, salt, eggs, buttermilk, butter, and vegetable oil. You’ll also need a 9- or 8-inch baking dish to bake the cornbread in.

Once you’ve gathered all of your ingredients, the recipe is easy to follow. Simply mix together the dry ingredients in one bowl, the wet ingredients in another bowl, and then combine the two mixtures. Pour the batter into your baking dish, and bake in the oven for about 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

This homemade cornbread recipe is a delicious and simple way to enjoy one of the most beloved breads in American cuisine. Whether you’re serving it alongside a hearty bowl of chili or enjoying it as a snack with a dollop of butter and honey, this cornbread is sure to be a new favorite. So, get baking and let me know what you think!

The Best Homemade Cornbread Recipe

5 from 1 vote
Recipe by Maddie Saxey
Servings

9

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

324

kcal

Ingredients

  • 1 cup 1 all purpose flour

  • 1 cup 1 yellow cornmeal

  • 1/4 cup 1/4 white sugar

  • 1/4 cup 1/4 brown sugar

  • 1/2 tsp 1/2 fine sea salt

  • 1/2 tsp 1/2 baking soda

  • 1 tsp 1 baking powder

  • 1 1/2 tsp 1 1/2 cornstarch

  • 1/2 cup 1/2 salted butter, melted and cooled

  • 2 2 large eggs, room temperature

  • 1 cup 1 buttermilk, room temperature

  • 1/4 cup 1/4 honey

  • 2 Tbsp 2 vegetable oil

Directions

  • Preheat oven to 400° F. Spray an 8×8 pan with cooking spray and set aside.
  • Whisk all of the dry ingredients together in a large bowl (flour, cornmeal, white and brown sugar, salt, baking soda, baking powder, and cornstarch).
  • In a separate bowl, whisk together all the other ingredients (butter, eggs, buttermilk, honey, and oil) until completely combined.
  • Add dry ingredients to the wet ingredients and whisk together by hand. Mix until there aren’t any pockets of flour, but still slightly lumpy.
  • Pour batter into the 8×8 pan and bake for about 30 minutes, or until a toothpick comes out clean in the center. Cover the cornbread with tinfoil and rotate 180° halfway through baking so that the top doesn’t burn.
  • Allow to cool for at least 10 minutes before digging in. Top with some honey and/or butter. Enjoy!

Did you make this recipe?

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