This Easy Homemade Cornbread recipe is the best cornbread recipe since you will only need a handful of simple pantry ingredients to get the perfect side dish with the perfect balance of sweet and savory.
This is very similar to a classic cornbread recipe so you won’t need to worry about extraneous ingredients to get the delicious buttery cornbread we all love.
As long as you have fine cornmeal in your pantry you’re set to make the perfect side dish to add to any dinner recipe.
With our easy cornbread recipe, you can use regular milk and still get a tender crumb in this simple recipe.
Soon enough you will be ditching your more over complicated favorite cornbread recipe and replacing it with this quick cornbread recipe.
Recipe Ingredients:
- Flour: you will need to use all-purpose flour that you will probably already have on hand
- Cornmeal: yellow cornmeal is preferred for this cornbread mixture
- Sugar: regular granulated sugar is all you’ll need for this sweet cornbread recipe
- Salt: kosher salt will do perfectly
- Leaving agent: use baking powder to get the best texture of the cornbread
- Egg: use eggs at room temperature for the best results
- Milk: you can use whatever milk you have on hand, but we enjoy this with whole milk
- Oil: using vegetable oil makes for a perfectly tender cornbread recipe
How To Make Homemade Cornbread:
- Preheat oven to 400 degrees F.
- Spray a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
- Stir in egg, milk, and vegetable oil into the cornmeal mixture until well combined.
- Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Recommended Equipment:
- Cake Pan (9″ Round) or a cast iron skillet
- Non-stick Cooking Spray
- Mixing Bowl (Large)
Flavor Variations
- Top the cornbread side dish with cheddar cheese
- Mix in bacon bits or use bacon grease for a bit of the vegetable oil
- Drizzle honey or spread honey butter on top
Expert Tips
- Make sure to combine the dry ingredients separately from the wet ingredients. By doing this you make sure the sugar, flour, salt, cornmeal, and baking powder are going to be evenly distributed through the whole loaf of cornbread.
- Using the correct temperature and cooking time is key! If your oven is too hot it will dry out the cornbread. If you cook it too long it will also dry out the cornbread.
- Vegetable oil is a must! If we’re being honest, vegetable oil is where a lot of the moisture comes from for this recipe. If you cannot use it, try substituting it with melted butter for the best results.
Frequently Asked Questions for Making the best homemade cornbread recipe:
In this simple cornbread recipe, we enjoy using yellow cornmeal. It is more common and you may already have it in your pantry.
Yes, you can! If you choose to use a skillet, you may get crispy edges to this cornbread recipe.
Making this into cornbread muffins is simple. Use a muffin tin and pour the batter into the prepared muffin cups and then bake the muffins for 10-15 minutes.
A lot of chemistry goes into baking, so this cornbread recipe is no different. You need to use baking powder instead of using baking soda.
If you want to know why you need to use baking powder, take a look at Scientific American as to how baking powder makes cornbread fluffy!
Storage Instructions:
Fridge: Place the leftover cornbread into an airtight container for up to 5 days in the fridge or the counter for 3 days.
Dinner recipes to serve cornbread with:
- Instant Pot Ground Turkey and Pumpkin Chili recipe
- Instant Pot White Chicken Chili
- Instant Pot Ground Turkey Taco Chili Recipe.
- Instant Pot BBQ Chicken Chili Recipe
Easy Homemade Cornbread Recipe
Ingredients
- 1 cup flour
- 1 cup cornmeal
- ⅔ cup sugar
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
Instructions
- Preheat oven to 400℉.
- Spray a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
- Stir in egg, milk and vegetable oil until well combined.
- Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Step 3 mentions sugar, but there’s no sugar listed in the ingredients list……
How much sugar please…….thank you!!
This looks yummy,,,,, but you forgot to list the amount of sugar.
So sorry about that! The recipe has been updated!
I am so sorry! Thanks for letting us know. The recipe has been updated and calls for 2/3 cup sugar. 🙂
Debbie,
Thanks so much for letting us know! The recipe has been fixed!
Are both the flour and cornmeal self-rising or all purpose/plain?
They are all purpose.
Can I substitute the vegetable oil for butter? And how much?
We haven’t tried this cornbread with butter in place of the vegetable oil. We have only made it as the recipe directs. It’s so yummy!
This recipe came out perfectly. Very quick and easy and MOIST!
Hey MiMi213,
I just made these tonight using butter in place of the vegetable oil and it came out perfect. Definitely one of the best cornbread recipes I’ve made before. Granted I haven’t made these using the vegetable oil, so I don’t have it to compare to.
For anyone else wondering if you can substitute the oil for butter, I would say yes, yes you can! So rich and flavorful! I used the same measurement and unsalted butter.
I hope others try this. 🙂
Also try adding some fresh corn 😉
Thanks so much for sharing this recipe…this is now my go to recipe!
Recipe says “serves 35 min”? Trying to calculate nutrition – can you please clarify?
Thank you in advance for your help.
I love this recipe! I’ve made it several times and each time it comes out perfect. Tonight I’d like to make muffins. Any suggestions on time or if adjusting the temperature is needed? Thanks!
Great recipe! Cornbread came out perfect.
Love this recipe!! I followed the recipe but added in a tablespoon of honey. I also used a muffin tin and dropped the cooking time to 15 minutes. They turned out PERFECTLY! Will definitely use this recipe in the future! 🙂
Hi. Is this savoury as you’re serving with ribs or a dessert as it’s got sugar in it? Looks yummy anyway.
It is our absolute favorite! It would go great with ribs and fine with a dessert after.
2/3 cup it states.
This recipe came out great, as I have never made cornbread before and am not from the South. I made it for a Mardi Gras celebration at work. Everybody loved it, I’ve received requests to not only make it again but for the recipe itself. Thank you!
Hi Sue. Thanks for taking time to leave such a sweet comment. We are so glad that everyone like your cornbread. Have a great week.
This recipe looks so good, and I’m so excited to try it! Just wondering about the nutrition and calorie amount?
Hi JM. We will try to get that button on today. It will say GET NUTRITION INFO at the bottom and just click on it. Hopefully we can get it on later today.
Hi – do these freeze well?
This cornbread will freeze well in a freezer container or freezer bag.
This is a huge hit at my house. Have made it 3 times. This is the 4th time and my grandson added a couple things. We added a jalapeno and corn. So we had Mexican cornbread. Smells great.
Hi Nancy. You add ins to this cornbread sound delicious. We’ll be trying it for sure. Have a great week!
Added cream corn (1/2 can )and tablespoon chopped jalapeño yummy 🙂
Hi!!! Can this be made in a loaf pan? Want to make it for a thanksgiving feast in my kindergarten class. If so, do you think these measurements will get me 1 or 2 loaves? Thanks!
You will only get one loaf with this recipe.
Could I add chopped jalapenos to spice this up?
Chopped Jalapenos added to this Easy Homemade Cornbread Recipe would be amazing.
Can I make this ahead of time (day before) and pop in the oven when ready to bake?
We have only made the batter and placed it directly into the oven. So we aren’t sure if it would still work out making it a day ahead. The good part is that prep time in only 10 minutes.
If I wanted to make this in a 12in Cast Iron, do you think I would do the recipe 1 1/2 times to get the proper thickness? Or just straight double it?
That’s a tricky one. We haven’t made this in a 12 inch cast iron skillet. Either 1 1/2 or doubling the recipe should work. Just watch it closely for the cook time.
Would this be ok to use in a cornbread dressing recipe?
If the recipe dressing mix asks for cornbread, this should work just fine.
Would this be ok to use in cornbread dressing?
Ok thanks 😊
Yes, I’m sure it would be amazing!
We loved this recipe. I’m making it again tonight to pair with our turkey chili. Thank you!
Can I use buttermilk instead of milk
Hi Sara. We have not made this using buttermilk. But after doing some research on the internet, I did learn this about using buttermilk in place of milk in baking that should help you –
For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. So adding the baking soda in place of some of the baking powder will help.
Can I double this and bake in an 11 x 13 baking dish? If so what would be the baking instructions?
Hi Deb – Generally when doubling a baking recipe you would make two batches for the best outcome. If you want to double the pan size, it doesn’t require double the cooking time, but it may need to cook for longer. How much longer is dependent on a lot of things (altitude, oven temp, humidity, etc.). Generally speaking, check to see if it is completely cooked at the time listed on the original recipe, and then check back in 3-5 minutes intervals until it is cooked all the way through.
Best cornbread I’ve ever made. On the sweeter side which everyone loved. Not TOO sweet. Just right. !!!
Hello. Does it matter if the corn meal is self rising!? Will it be ok to use? Thanks!!!
Hi Ashley – I had to look it up to know for sure – ha ha ha! What I found was 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal. So, if you wanted to substitute self rising cornmeal for what is in the recipe, I would reduce the baking powder in the recipe to 2 tsps and reduce the salt to 1/2 teaspoon
Celine asked about making this delicious recipe in a 12″ iron skillet. I did this today without increasing the ingredients. Generously buttered the skillet and heated it in the preheating. Baked at 375F using convection setting for 20 minutes. Rise was about 2 inches in the middle. Very pleased with the results.