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Cornbread Recipe

This easy homemade cornbread is sweet, light, and juicy. With simple ingredients, it's the perfect side dish for chili, BBQ, or any Southern meal. Serve warm with butter and honey for an extra flavor boost!

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 9
Calories: 274 kcal
Best Season: Suitable throughout the year
Description

This easy homemade cornbread is sweet, light, and juicy. With simple ingredients, it's the perfect side dish for chili, BBQ, or any Southern meal. Serve warm with butter and honey for an extra flavor boost!

Ingredients
  • 1 cup All-purpose flour
  • 1 cup Yellow Cornmeal (Fine Ground, not Cornmeal Mix)
  • 2/3 cup Granulated Sugar
  • 1 tsp Salt
  • 1 1/2 tsp Baking powder
  • 1/3 cup Butter (Melted)
  • 1 large Egg
  • 1 cup Milk (or Milk Substitute Like Almond Milk)
Instructions
  1. 1
    Grease a 9-inch round cake pan, square baking dish, or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
  2. 2
    In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  3. 3
    Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  4. 4
    Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. 5
    Serve hot.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 274kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 1g5%
Trans Fat 0.03g
Cholesterol 24mg8%
Sodium 443mg19%
Potassium 121mg4%
Total Carbohydrate 40g14%
Dietary Fiber 2g8%
Sugars 16g
Protein 5g10%
Vitamin A 74 IU
Calcium 131 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • The original recipe called for 3.5 teaspoons of baking powder, and it worked perfectly for many people (me included), but a few people reported it leaving a bitter taste. I take reviews seriously, so I did major recipe testing on 6/11/24 and tested the recipe 10 times on one day. I decided to change the amount of baking powder to 1.5 teaspoons. I tested it many times and had my mom test it as well at sea level. I believe this is a beneficial move for everyone.
  • And the recipe will work perfectly. You can always use the original amount of baking powder if that’s how you made it before. 
  • You can make the recipe in a 9-inch round cake pan, 9-inch square baking dish, or 9-inch cast iron skillet. You can also bake the dough in an 8×8 square baking dish for 35 minutes, make it into 12 standard-sized muffins and bake them for 15-18 minutes, or double the recipe and toss it in a 9×13-inch baking pan and bake it for 35-45 minutes.
  • Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Don’t use a cornmeal mix or self-rising cornmeal, so check the package to make sure it doesn’t have added baking soda, baking powder, or salt.
  • To make this recipe gluten-free, simply substitute the all-purpose flour for a gluten-free 1:1 baking flour. It works very well! You can let the batter rest in the pan for 30 minutes before baking to improve texture.
Read it online: https://therecipenook.com/recipe/cornbread-recipe/