Easy Homemade Cornbread
This easy homemade cornbread bakes up golden and tender with cornmeal, flour, sugar, milk, egg, and oil or melted butter.
About This Recipe
Homemade cornbread is one of the easiest quick breads to make from pantry staples. This version is lightly sweet, tender, and golden, with enough cornmeal flavor to feel classic.
It works in a round cake pan, square baking dish, or cast iron skillet. The key is mixing just until the batter comes together so the crumb stays soft.
Ingredients
- ✓1 cup all-purpose flour, not self-rising
- ✓1 cup yellow cornmeal, fine ground, not cornmeal mix
- ✓2/3 cup granulated sugar
- ✓1 teaspoon salt
- ✓1 1/2 teaspoons baking powder
- ✓1/3 cup neutral oil or melted butter
- ✓1 large egg
- ✓1 cup milk or milk substitute
Ingredient Notes
- Cornmeal: Fine yellow cornmeal gives a tender texture without gritty bits.
- Flour: All-purpose flour helps the cornbread hold together.
- Oil or butter: Oil keeps the crumb moist, while butter adds richer flavor.
- Milk: Dairy milk or an unsweetened milk substitute both work.
Instructions
- 1
Grease a 9-inch round pan, square baking dish, or cast iron skillet. Heat the oven to 400°F.
- 2
Whisk the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
- 3
Make a well in the center and add the oil or melted butter, egg, and milk.
- 4
Stir just until the batter comes together and only a few small lumps remain.
- 5
Pour into the prepared pan and bake for about 25 minutes, until the top is golden and a toothpick comes out clean.
- 6
Let the cornbread rest briefly, then slice and serve warm.
Katy’s Kitchen Tips
- Use cornmeal, not cornbread mix, for this recipe.
- Grease the pan well so the edges release cleanly.
- Check at the center for doneness with a toothpick.
- Serve warm for the best flavor and texture.
Variations and Substitutions
- Honey butter: Brush warm cornbread with honey butter.
- Jalapeño cheddar: Fold in chopped jalapeños and shredded cheddar.
- Less sweet: Reduce the sugar if you prefer savory cornbread.
- Skillet style: Preheat a greased cast iron skillet for crisper edges.
What to Serve With Easy Homemade Cornbread
Serve with chili, barbecue, soups, beans, fried chicken, or honey butter.
Storage and Reheating
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices in the microwave or a low oven.
Common Mistakes to Avoid
- Overmixing: Stir only until the batter comes together.
- Using cornmeal mix: Mix already contains leavening and seasoning that changes the recipe.
- Overbaking: Dry cornbread often means it baked too long.
- Skipping pan grease: Cornbread can stick if the pan is dry.
FAQ
Can I make cornbread in a skillet?
Yes. A cast iron skillet gives especially nice edges.
Is this cornbread sweet?
It is lightly sweet. You can reduce the sugar for a more savory version.
Can I use almond milk?
Yes, an unsweetened milk substitute can work.
How do I keep cornbread moist?
Do not overbake, and store it covered once cooled.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 274 kcal
- Carbohydrates: 40 g
- Cholesterol: 24 mg
- Fiber: 2 g
- Protein: 5 g
- Sodium: 443 mg
- Sugar: 16 g
- Fat: 11 g
- Saturated Fat: 1 g
- Trans Fat: 0.03 g
- Unsaturated Fat: 9 g