Soft and buttery corn bread with a hint of sweetness that melts in your mouth! This go-to recipe is perfect with any chili or soup recipe and is on repeat all fall long!
This delicious cornbread is the perfect side to all your favorite soups and chilis. Our favs to serve this with, include: white chicken chili, chicken enchilada soup and our go-to beef chili recipe.
Our Favorite Fall Side!
Who here loves cornbread?! This is another recipe I really didn’t like as a kid, but absolutely love now!
In fact, I can’t even imagine NOT having cornbread with any sort of chili. It’s a must and is so delicious. Over the years, we have experimented with a few recipes and today’s is one that I LOVED and think you will do. It’s just simple, buttery AND sweet which means you can’t go wrong with it. Our other favorite cornbread recipe is this one. We got that from one of my husband’s students and it’s more creamy and sweet than this one.
Today’s recipe is just a classic cornbread recipe that would be perfect with Soup Season, which has finally arrived (thank goodness!!) It’s especially delicious and melts in your mouth when it’s fresh from the oven (my favorite kind of bread!)
How to make CornBread
It’s so easy and does NOT require a ton of time. Here’s what you’ll do.
PREP. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease an 8×10 inch pan.
SOAK. Pour milk in a large mixing bowl and add cornmeal and let soak for 10 minutes.
MAKE BATTER. Add flour, sugars, salt and baking powder. Stir in egg and vegetable oil until well combined. Pour batter into prepared pan.
BAKE. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in center of the loaf comes out clean.
Recipe Tips + Tricks
Make them into Muffins: Another way to bake this bread is to use a muffin pan. Pour the batter equally into a muffin pan filling each tin about ⅔ of the way, and bake for 15-20 minutes.
Crisp Crust: If you want a crispy crust try baking it in a preheated cast iron skillet. Place the skillet in the oven for 10 minutes then spray with oil, pour in the batter and bake. Check on the bread after 15 minutes by sticking a toothpick in the center. If it comes out clean, the bread is done.
Another really delicious way to change up this cornbread is to add a few extra ingredients before baking such as:
- Add crumbled cooked bacon, cheddar cheese and chives to the top for a savory bread
- For a sweet variation add dried cranberries and chopped walnuts
How to Store, Freeze + Reheat
Storage: Store the cooled cornbread wrapped in tin foil or in a Ziploc bag. You can keep it at room temperature for 1-2 days, or in the fridge for up to 4 days.
Freezing: Let the bread cool, then wrap it as a whole block or in sections with plastic wrap. Wrap again with aluminum foil, or place in a freezer Ziploc bag. Label and freeze for 1-2 months.
Reheating: Thaw, if applicable, and wrap the corn bread in tin foil. Bake at 350°F until warm.
For More breads, check out:
- Bread Bowl
- Sour Cream Cornbread
- Olive Garden Breadsticks
- No Knead Bread
- Pull Apart Bread Recipe
- Mexican Cornbread
Cornbread Recipe
Ingredients
- 1 c milk
- 1 c yellow cornmeal
- 1 c all purpose flour
- 1/3 c white sugar
- 1/3 c brown sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1/3 c vegetable oil
Instructions
- Preheat oven to 400 degrees F. Prepare an 8x10 (or 9x9) inch pan by spraying it with cooking spray.
- In large mixing bowl pour the milk and then add the cornmeal. Stir and allow it to soak for 10 minutes.
- Add flour, sugars, salt and baking powder. Stir in egg and vegetable oil until well combined. Pour batter into prepared pan.
- Bake for 20 to 25 minutes. Check by inserting a toothpick in the center. If it comes out clean, it's done.
It is always interesting for an Alabama girl to read other people’s recipe for cornbread. There is a saying here that the Civil war was started over the addition of sugar to a cornbread mix. We never use sugar and this addition of 1 cup of sugar is really unusual. Our cornbread is basically self rising corn meal mix (meal, baking soda, baking powder, and a little flour, bought from shelf next to corn meal), egg, buttermilk, and maybe some bacon grease. Amount of corn meal is always greater than the amount of flour, and sometimes flour isn’t even added. Baked in a really hot cast iron skillet. Your recipe seems more like a sweet muffin. We do bake those, but call them muffins. Isn’t life interesting.
I guess there are lots of variations! 🙂 Thanks for sharing yours!!
I’m all about that sweet corn bread! Goes great with a nice warm bowl of chili!
Cornbread and soup are one of the best COMBINATIONS! Loved the buttery taste in this recipe! Amazing!
So incredibly easy to make & a must at the holidays!! We love it with soups!
I either love it or hate it. This recipe really is buttery and delicious!
If your a cOrnbread fan you will enjoy this recipe. Easy and quick to prepare.
Such an amazing recipe <3 Thanks for sharing
You are so welcome!! Glad you liked it!
Cornbread is a must all winter long, with our soups & chili’s! I like how this recipe makes light & fluffy cornbread.
I think that crispy crust on the outside of the cornbread was my favourite part! Yum!
Yummy! This looks so delicious and tasty! I can’t wait to make this recipe! My family is going to love it!
I LOVE cornbread. This is such a quick and easy to make cornbread. So yummy!
A great addition to any soup or meal.
My kids love this cornbread, especially with a little but of honey on top.
Can’t have chili without it!
This is exactly what I hoped for when I wanted cornbread this week. Saving this for later!