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)
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)
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!
5. Pour & Bake
Pour batter into prepared pan.
Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
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
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!
