Homemade Cornbread

5 from 70 votes

Homemade Cornbread

This melt-in-your-mouth homemade cornbread has a hint of sweetness and is perfect to serve with your favorite soup and chili recipes.

Prep Time5

Cook Time20

rest10

Total Time35

Course: Bread, Side Dish

Cuisine: American

Servings: slices

Author: Kristyn Merkley

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
⅔ cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
½ cup unsalted butter, melted

Instructions

Preheat the oven to 375 degrees F. Lightly grease an 8-x-10-inch (or 9-x-9-inch) baking dish. Set aside.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and pour in milk, eggs, and butter. Stir until just combined, then pour batter into the prepared pan.
Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

Make ahead of time. To freeze the cornbread, let cool, then wrap the whole block in plastic wrap, or cut into individual portions and wrap. Wrap again with aluminum foil, or place in a large resealable plastic freezer bag, and freeze for 1–2 months. To reheat, thaw at room temperature, remove the plastic wrap, then rewrap in tin foil. Bake at 350°F until warm.

For a Crisp Crust: Try baking the cornbread in a cast iron skillet. Place the empty skillet in the oven for 10 minutes to preheat, 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.

BONUS RECIPE: CORNBREAD MUFFINS

To make Cornbread Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well about two-thirds full and bake at 350°F for 12–14 minutes. Makes 12 muffins.

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