Easy Homemade Cornbread Recipe

This cornbread recipe is such a classic comfort food for me, blending sweet and savory flavors in the most nostalgic way. The simple joy of baking it fills my home with warmth, and the golden, buttery squares are perfect for sharing with friends or savoring on a cozy night in.

My Easy Cornbread Recipe creates a warm, cozy vibe. It has the same delightful texture as cornbread made with the traditional 1 cup each of all-purpose flour and yellow cornmeal, yet it is somehow easier than easy.

Ingredients

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Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• Optional: 1 tablespoon honey

Instructions

1. Set your oven to 400°F (200°C) and lightly oil an 8-inch square cake pan or a similarly-sized cast-iron skillet.

2. In a big mixing bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. These ingredients should be well mixed, so use a whisk and be vigorous. You want to get air into this mixture, to make the leavening work well. After this mixture is whisked together, it can be set aside.

3. In another bowl, beat the unbroken eggs and whole milk together until smooth.

4. Pour carefully the milk and egg mixture into the dry ingredients. Stir gently until everything is just combined. Do not mix too much.

5. Incorporate the melted butter into the batter by stirring it in until it is fully mixed and the batter is uniform.

6. Stir in the honey to sweeten the batter if you like.

7. Spread the cornbread batter evenly in the prepared baking pan or skillet with a spatula.

8. Put the skillet or pan in the heated oven and bake for 20-25 minutes, or until the top turns a lovely golden brown and a toothpick inserted into the center comes out clean.

9. Take the cornbread from the oven and let it sit in the pan for approximately 10 minutes. Then you can remove the cornbread from the pan, if you wish, and let it cool sufficiently before digging in.

10. Cut the cornbread into squares and serve warm. Partner it with your favorite dishes or relish it alone.

Equipment Needed

1. Oven
2. 8-inch square cake pan or similarly-sized cast-iron skillet
3. Mixing bowls (at least 2)
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Toothpick

FAQ

• Can I use a different type of flour?Indeed, you can replace all-purpose flour with whole wheat flour or gluten-free flour; the only drawback is that the texture might be a tad different.
• Is there a substitute for whole milk?Any milk alternative can be used, for a dairy-free version, such as almond milk, soy milk, or oat milk.
• Can I make this cornbread sugar-free?Absolutely! You can leave out the granulated sugar and/or use a sugar substitute to make this recipe sugar-free.
• What can I add for extra flavor?Additional flavor and texture can be added to your cornbread by including ingredients such as jalapeños, cheddar cheese, or corn kernels.
• How do I store leftover cornbread?Keep it in an airtight container at room temperature for as long as 2 days, or store it in the refrigerator for no more than 5 days.
• Can I freeze cornbread?You can freeze cornbread for 3 months.

  Wrap it tightly in plastic and then place in a freezer-safe bag.

• How do I reheat cornbread?Preheat the oven to 350°F (175°C) and warm it for 10-15 minutes, or microwave each piece individually for 20-30 seconds until warm.

Substitutions and Variations

For all-purpose flour: Substitute with 1 cup of whole wheat flour for a denser texture. Whole wheat flour has a different flavor, is higher in protein, and has a different enzyme profile than all-purpose flour.
To deepen the flavor of your sweetener, use 1/4 cup of packed brown sugar. If you prefer a natural sweetener, use 1/4 cup of honey.
To substitute for whole milk: Use 1 cup of buttermilk, which will lend a slight tang and extra moisture.
For unsalted butter: Substitute 1/4 cup of coconut oil for a dairy-free option.
For eggs: Replace with 1/4 cup of unsweetened applesauce for each egg, and you have a version of the recipe that is devoid of cholesterol.

Pro Tips

1. Use Buttermilk Instead of Whole Milk For a richer flavor and tender texture, substitute buttermilk for the whole milk. The acidity in buttermilk works with the baking powder to help the cornbread rise better.

2. Add Extras for Flavor Consider adding ingredients like chopped jalapeños, shredded cheese, or cooked bacon bits to the batter for extra flavor and texture. Fold these in gently with the melted butter.

3. Preheat the Pan or Skillet Before pouring the batter, place your oiled pan or skillet in the oven for 5 minutes to get it hot. This will create a nice crust on the bottom and edges of the cornbread.

4. Let the Batter Rest Once the batter is mixed, let it sit for about 10 minutes before baking. This rest period allows the baking powder to activate more fully, resulting in a fluffier cornbread.

5. Brush with Honey Butter While the cornbread is still warm, brush the top with a mixture of melted butter and honey for a delicious glaze that enhances the sweetness and keeps the bread moist.