Discover an Easy Cornbread Recipe that masterfully blends everyday ingredients into a sweet, tender treat filled with delightful flavor. The balanced mix invites adventurous cooks to share enjoyable moments with loved ones, elevating any meal into a celebration of community and authentic taste. Delight in every heartfelt bite.

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I love experimenting in the kitchen and this Easy Cornbread Recipe quickly became a favorite in my household. I was looking for something that is both sweet and simple to make using everyday ingredients and I loved how this easy homemade cornbread turned out.

Using just a cup of yellow cornmeal, a cup of all-purpose flour, a little granulated sugar to bring out the sweet flavor, and a few other basic ingredients like eggs and milk, this recipe never fails to impress me. I mix in melted unsalted butter for that rich, moist texture and a handful of baking powder and salt to help it rise perfectly.

Every time I make my cornbread, I think about how quick and easy it is to whip up the perfect side dish for any meal. It may not look fancy, but its amazing taste makes up for it every time.

This is easily the best cornbread recipe I’ve ever made.

Why I Like this Recipe

I love this cornbread recipe because it’s super simple to make and it uses everyday stuff that I already have in my kitchen. The mix of sweet and buttery flavor is just perfect, and I always get compliments when I serve it for dinner. I like that it only takes about 20-25 minutes to bake which means I can whip it up even when I’m in a rush. Also, since the recipe is easy to follow, I feel confident and relaxed in the kitchen whenever I make it.

Ingredients

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Cornmeal offers fiber, carbs, and a slightly gritty texture that makes cornbread unique.
Flour gives structure and body, essential for a hearty, reliable cornbread base.
Sugar adds sweetness and enhances flavor, balancing the savory cornmeal taste really well.
Baking powder makes the batter rise resulting in a light, fluffy texture every time.
Eggs bind the ingredients, contribute protein and add a rich, smooth feel.
Milk moistens the batter and gives a subtle creamy flavor to the whole bake.
Butter lends a rich, delicious taste and tenderizes the mix, dont over mix it.

Ingredient Quantities

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 cup milk

1/4 cup unsalted butter, melted

How to Make this

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1. Preheat your oven to 425°F and grease a 9-inch round cake pan or cast-iron skillet.

2. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a separate bowl, whisk 2 large eggs, 1 cup milk, and 1/4 cup melted unsalted butter until well combined.

4. Slowly pour the wet mixture into the bowl with the dry ingredients while stirring gently.

5. Mix the batter until just combined, making sure not to overmix it cause that can make the cornbread tough.

6. Pour the batter into your greased pan evenly, smoothing out the top so it bakes evenly.

7. Place the pan in the preheated oven and bake for about 20 to 25 minutes.

8. Check if it’s done by inserting a toothpick into the center and making sure it comes out clean.

9. Remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing.

10. Serve warm with your favorite dinner or as a tasty side dish and enjoy your homemade sweet cornbread!

Equipment Needed

1. Preheated oven set to 425°F
2. 9-inch cake pan or a cast-iron skillet (for greasing)
3. At least two mixing bowls (one for dry ingredients, one for wet)
4. Measuring cups (for cornmeal, flour, milk, and butter)
5. Measuring spoons (for sugar, baking powder, and salt)
6. Whisk (for combining eggs, milk, and butter)
7. A stirring spoon (for gently mixing wet and dry ingredients)
8. Toothpick (to check if the cornbread is done)
9. A cooling rack (or plate, to let the cornbread cool)

FAQ

Q: How do i store leftover cornbread?

A: You can wrap it in foil or put it in an airtight container and keep it in the fridge for about 3 days. If you want it softer, reheat it with a damp paper towel in the microwave.

Q: Can i use a different kind of milk in this recipe?

A: Sure, you can substitue with almond milk or soy milk. Just keep in mind the flavor might change a bit compared to using regular milk.

Q: What type of pan should i use for baking this cornbread?

A: A standard 8×8 inch square pan works really well. You can also use a cast iron skillet if you prefer a crispier crust.

Q: My cornbread came out too dense, what went wrong?

A: Its possible that the batter was overmixed. Try mixing just until the flour is incorporated and dont over stir, that should help lighten it.

Q: Can i add extra ingredients to give it more texture?

A: Totally, adding corn kernels or even jalapeno bits can give it a nice twist and enhance the flavor. Just stir them in gently at the end.

Cornbread Recipe Easy Substitutions and Variations

Cornmeal – If you cant find yellow cornmeal, try using stone-ground cornmeal or even polenta for a similar texture.
All-Purpose Flour – You can swap half of the all-purpose flour with whole wheat or use a gluten-free blend if you’re avoiding gluten.
Sugar – Instead of granulated sugar, you might use maple syrup or honey but remember to slightly reduce the milk amount since these add extra liquid.
Butter – Unsalted butter can be replaced by vegetable oil or coconut oil; however, it might change the flavor a little bit.

Pro Tips

1. Be careful not to overmix the batter – stir it just until the ingredients are combined, or your cornbread might turn out tough.
2. If you have one, use a cast iron skillet instead of a cake pan; it tends to give a nice, crispy crust that really boosts the flavor.
3. Let the cornbread rest in the pan for a few minutes after it comes out of the oven so it holds together better when you slice it.
4. For an extra flavor kick, try using room-temperature eggs and milk so they mix in better with the melted butter and give you a smoother batter overall.

Cornbread Recipe Easy

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

225

kcal

Equipment: 1. Preheated oven set to 425°F
2. 9-inch cake pan or a cast-iron skillet (for greasing)
3. At least two mixing bowls (one for dry ingredients, one for wet)
4. Measuring cups (for cornmeal, flour, milk, and butter)
5. Measuring spoons (for sugar, baking powder, and salt)
6. Whisk (for combining eggs, milk, and butter)
7. A stirring spoon (for gently mixing wet and dry ingredients)
8. Toothpick (to check if the cornbread is done)
9. A cooling rack (or plate, to let the cornbread cool)

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup unsalted butter, melted

Directions

Preheat your oven to 425°F and grease a 9-inch round cake pan or cast-iron skillet.
In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk 2 large eggs, 1 cup milk, and 1/4 cup melted unsalted butter until well combined.
Slowly pour the wet mixture into the bowl with the dry ingredients while stirring gently.
Mix the batter until just combined, making sure not to overmix it cause that can make the cornbread tough.
Pour the batter into your greased pan evenly, smoothing out the top so it bakes evenly.
Place the pan in the preheated oven and bake for about 20 to 25 minutes.
Check if it's done by inserting a toothpick into the center and making sure it comes out clean.
Remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing.
Serve warm with your favorite dinner or as a tasty side dish and enjoy your homemade sweet cornbread!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.