Craving a slice of something golden, tender, and irresistibly comforting? This classic Cornbread recipe brings together simplicity and utter deliciousness in every bite. It’s the kind of kitchen staple that instantly uplifts a cozy dinner or transforms a weeknight meal into something special. Whether you love yours slathered in butter, drizzled with honey, or as a savory sidekick to your favorite stew, you’re about to fall in love with Cornbread for its ease, versatility, and pure home-baked flavor!
Ingredients You’ll Need
With just a handful of freezer and pantry basics, you’ll be amazed at how these ingredients come together to build a perfect crumb and golden crust! Each item plays a unique part in the Cornbread magic, so don’t skip a thing.
- Yellow cornmeal: This gives Cornbread its signature color and hearty, toothsome texture.
- All-purpose flour: Ensures a soft, tender crumb while keeping the bread from being too dense.
- Granulated sugar: Adds just the right amount of sweetness to complement the corn flavor.
- Baking powder: Provides the lift you need for that lovely, fluffy rise.
- Salt: Brightens the flavors and balances the sweetness beautifully.
- Whole milk: Brings moisture to the batter for a soft, moist interior.
- Large eggs: Act as a binder and help create structure in every slice.
- Unsalted butter (melted): Infuses richness and classic flavor throughout the Cornbread.
- Vegetable oil: Keeps the crumb incredibly moist and soft from first bite to last.
How to Make Cornbread
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C) so it’s good and hot when your Cornbread goes in—this ensures that signature golden top. While the oven warms up, grease an 8-inch square baking pan or your favorite cast-iron skillet with a generous layer of butter or oil. This step is your secret weapon for a crispy edge!
Step 2: Combine Dry Ingredients
Grab a large mixing bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Mixing the dry ingredients first helps evenly distribute the leavening agent, so your Cornbread bakes up evenly every single time.
Step 3: Whisk Wet Ingredients
In a separate bowl, combine the milk, eggs, melted butter, and vegetable oil. Whisk until everything is smooth and well-blended. This quick step gives your Cornbread a uniform, perfectly moist texture.
Step 4: Bring It All Together
Pour your wet mixture into the dry ingredients, and gently stir together using a spatula or wooden spoon. Mix just until combined—overmixing is Cornbread’s worst enemy and can lead to a dense crumb. The batter will be slightly lumpy, and that’s exactly what you want!
Step 5: Bake to Golden Perfection
Transfer the batter into your prepared pan and smooth the top with a spatula. Slide it into your preheated oven and bake for 20–25 minutes. You’re looking for a golden brown top, and a toothpick poked in the center should come out clean. Let it cool for a few minutes before slicing so every square stays beautifully intact.
How to Serve Cornbread
Garnishes
For extra flair, serve your Cornbread warm with a pat of butter, a drizzle of honey, or even a sprinkle of flaky sea salt on top. Fresh chopped herbs, such as chives or thyme, can add a pop of color and herby goodness, ideal for a dinner party spread.
Side Dishes
Cornbread is dreamy alongside hearty mains—think chili, barbecue, fried chicken, or creamy soups. The soft crumb and sweet corn notes pair well with slow-cooked beans or spicy stews, effortlessly soaking up every last drop.
Creative Ways to Present
Consider cutting your Cornbread into mini cubes for croutons, layering slices into breakfast casseroles, or serving wedges topped with homemade fruit preserves at brunch. You can even split slices and fill them with pulled pork or roasted veggies for an unexpected sandwich twist!
Make Ahead and Storage
Storing Leftovers
Once your Cornbread cools, simply pop the leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it moist for longer, refrigerate it—you’ll still get tasty slices for up to a week.
Freezing
Cornbread freezes wonderfully! Wrap individual squares tightly in plastic wrap, then store in a freezer bag. They’ll stay fresh for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re ready to serve.
Reheating
To bring that just-baked warmth back, reheat slices in a 300°F oven for about 8–10 minutes. For a quicker fix, microwave individual pieces for 15–20 seconds—just enough to soften them up for slathering with butter or honey.
FAQs
Can I make Cornbread without eggs?
Absolutely! You can substitute each egg with a flaxseed or chia seed “egg” (1 tablespoon ground seeds mixed with 2.5 tablespoons water) or use a commercial egg replacer with good results.
What can I use if I don’t have whole milk?
Swap in 2% milk, almond milk, or even buttermilk for a tangy twist—just know that buttermilk adds a lovely depth and tenderness to the Cornbread!
Why did my Cornbread turn out dry?
Overbaking is usually the culprit. Keep a close eye on your oven, and check for doneness a couple of minutes before the timer goes off. Properly measuring your flour and cornmeal and not overmixing also help ensure a moist crumb.
Can I add mix-ins for extra flavor?
Definitely! Stir in a handful of shredded cheddar, chopped jalapeños, corn kernels, or fresh herbs to customize your Cornbread. Just add these after combining your wet and dry ingredients.
Is it better to bake Cornbread in a skillet or a pan?
Both work well, but a cast-iron skillet gives Cornbread a crispier, more golden crust. Baking pans—especially glass or ceramic—yield a tender, even crumb. Choose based on your preferred texture!
Final Thoughts
If you’re searching for that one side dish that feels like a little piece of home, this Cornbread absolutely fits the bill. Warm, easily customizable, and always comforting, it truly shines whether you bake it for a family gathering or a simple weeknight meal. Give it a try and let the golden goodness bring smiles all around your table!
Print
Cornbread Recipe
- Total Time: 30 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
This classic cornbread recipe yields a moist and slightly sweet bread that pairs perfectly with savory dishes. Easy to make and customizable with add-ins like jalapeños or cheese, it’s a versatile side dish for any meal.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until well combined.
- Combine Mixtures: Pour wet ingredients into dry ingredients and stir just until combined.
- Bake: Pour batter into the pan, smooth the top, and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Serve: Allow to cool slightly before slicing and serving warm.
Notes
- For a richer flavor, use buttermilk instead of whole milk.
- Add diced jalapeños or shredded cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
