Go Back Email Link

Cornbread

Ruth M. MoranRuth M. Moran
Homemade Cornbread is a moist, slightly sweet side dish made from pantry-friendly ingredients like cornmeal, flour, egg, and milk. Light yet satisfying, it's perfect alongside chili, stews, and cozy casseroles. Quick to prepare and even easier to bake, this classic comfort food is ideal for weeknight dinners or holiday tables.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course bread, Side Dish
Cuisine African, Southern
Servings 12

Equipment

  • 1 8x8 inch baking dish
  • (2) Mixing bowls (1 large, 1 medium)
  • 1 Balloon Whisk
  • (1) Measuring cups and spoons set
  • (1) Pastry brush (for greasing the pan)

Ingredients
  

  • 1 cup all-purpose flour measured with the spoon-and-level method
  • 1 cup yellow cornmeal measured with the spoon-and-level method
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 1 cup milk or buttermilk at room temperature
  • 1 large egg lightly beaten
  • ¼ cup unsalted butter melted (or use a neutral oil like avocado or vegetable), plus extra for greasing
  • ¼ cup granulated sugar
  • 2 tablespoons honey

Instructions
 

  • Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C). Generously grease an 8x8-inch baking dish with butter or oil to prevent sticking and help the edges crisp up nicely.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until evenly combined. This dry base will give your cornbread its classic texture and structure.
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the milk (or buttermilk), egg, melted butter, sugar, and honey until the mixture is smooth and fully incorporated. The honey and sugar give the cornbread its hint of sweetness.
  • Create the Batter: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined—be careful not to overmix, as this can make the bread dense.
  • Bake the Cornbread: Transfer the batter into the prepared baking dish and use a spatula to smooth the top. Bake on the center rack of the oven for 25 to 35 minutes, or until the top is golden and springs back when lightly touched. A toothpick inserted in the center should come out clean.
  • Cool and Slice: Once baked, allow the cornbread to cool in the pan for at least 20 minutes. This resting time helps the texture set, making it easier to cut clean slices. Serve warm or at room temperature.

Notes

  • For a richer flavor, use buttermilk instead of regular milk. It adds a pleasant tang and helps tenderize the crumb.
  • Want extra moisture? Add 2 tablespoons of sour cream or plain Greek yogurt to the wet ingredients.
  • Make it your own: Mix in corn kernels, shredded cheddar cheese, or chopped jalapeños for a savory twist.
  • Freezer-friendly: Once completely cooled, slice and freeze portions in airtight bags for up to 3 months. Reheat in the oven or toaster oven to revive texture.
  • Double batch tip: For larger crowds, double the recipe and bake in a 9x13-inch pan. Increase bake time slightly and check for doneness after 35 minutes.
QR Code linking back to recipe