Easy Homemade Cornbread Recipe

"Golden-brown cornbread in cast iron skillet with honey drizzle and melting butter, lit by natural window light"
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Easy Homemade Cornbread Recipe

A foolproof, moist Southern-style cornbread ready in 30 minutes

KEY INFO

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 9 squares
  • Difficulty: Easy
  • Dietary: Vegetarian (vegan-adaptable)

Rustic kitchen scene with warm lighting, featuring mixing bowls, scattered ingredients like fresh cornmeal and flour, measuring cups, on a natural wood counter.

EQUIPMENT NEEDED

  • 8×8 inch baking pan or 9-inch cast iron skillet
  • 2 mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Toothpick for testing

Alternative: Muffin tin for cornbread muffins

INGREDIENTS

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal
  • 1/3 cup (67g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) milk (or buttermilk)
  • 1 large egg
  • ¼ cup (60ml) melted butter (or vegetable oil)

Pouring golden liquid ingredients in a sunlit kitchen with swirls of melted butter, farm fresh egg and creamy milk in a vintage bowl

METHOD

1. Preheat

Preheat oven to 400°F/200°C. Grease your pan generously.

2. Mix Dry Ingredients

Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.

3. Mix Wet Ingredients

In a separate bowl, beat milk, egg, and melted butter until well combined.

4. Combine

Pour wet ingredients into dry ingredients. Mix until just combined – small lumps are okay!

Person using a wooden spoon to mix wet and dry ingredients on a marble countertop, creating a lumpy batter, with morning light streaming in.

5. Pour & Bake

Pour batter into prepared pan.

Bake for 18-22 minutes until golden brown and a toothpick comes out clean.

Baking cast iron skillet cornbread in a 400f oven with a golden crust forming and steam rising

CRUCIAL TIPS

  • Don’t overmix! This makes tough cornbread
  • Room temperature ingredients blend better
  • For extra moisture, use buttermilk instead of regular milk
  • Check doneness at 18 minutes – overbaking dries it out

STORAGE & VARIATIONS

Storage
  • Room temperature: 2 days in airtight container
  • Freezer: Up to 3 months wrapped well
Variations
  • Add 1 cup corn kernels
  • Mix in diced jalapeños and cheese
  • Use brown sugar for deeper flavor
  • Make muffins: Bake 15-18 minutes
Common mistakes:
  • Overmixing the batter
  • Opening oven door while baking
  • Not preheating properly

Golden brown cornbread cooling on a rustic rack, steam rising, with a knife cutting a perfect square, drizzled with honey and a melting pat of butter.

This recipe creates perfectly moist, slightly sweet cornbread that’s ideal alongside chili, BBQ, or simply slathered with honey butter. The crispy edges and tender center make it irresistible straight from the oven!

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