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!
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
- 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
- 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.