Easy Homemade Cornbread
Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for breakfast, lunch, or dinner! Serve it slathered with butter at breakfast, crumbled into your soup or chili at lunch, or as a side with your collard greens and pork chops for dinner. It’s inexpensive, comforting, and seriously easy to make! So toss that boxed mix and let me show you how it’s done for real. ;)
Post updated 3-6-17
Easy Homemade Cornbread From Scratch
What to Serve with Cornbread
Cornbread is a great side dish to go with any thick and hearty soup, stew, or chili. The cornbread can be dipped or crumbled into the saucy stews, where it absorbs all the flavor. I love it with: Slow Cooker Vegetarian Lentil Chili, Weeknight Black Bean Chili, Glazed Pork Chops, Mexican Red Lentil Stew. This cornbread recipe also goes great with eggs for breakfast!
Add-Ins
To make your cornbread a little more fun, consider stirring in some add-ins, like cheddar cheese, roasted corn kernels, diced green chiles, chili powder, or jalapeños, blueberries, or even some cooked sausage!
What Should I Bake Cornbread In?
While this glass pie dish is my favorite dish to bake my cornbread in, you can use just about any baking dish. This amount of batter would fit well in an 8×8 casserole dish, or a 10-inch cast iron skillet (although you should preheat the skillet as the oven preheats). Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.
See This Recipe in Action
Easy Homemade Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal ($0.24)
- 1 cup all-purpose flour ($0.15)
- 1/4 cup sugar ($0.20)
- 4 tsp baking powder ($0.24)
- 1/2 tsp salt ($0.02)
- 1 cup milk ($0.31)
- 1 large egg ($0.27)
- 1/4 cup vegetable or canola oil ($0.08)
Instructions
- Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together the milk, egg, and oil.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.
- Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.
Video
Scroll down for the step by step photos!
How to Make Cornbread from Scratch – Step by Step Photos
Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt. Make sure these are really well stirred together.
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup vegetable or canola oil.
Pour the wet ingredients into the dry ingredients…
And stir just until everything is moistened. You don’t want to over stir the batter because that can develop the gluten in the flour and make the end product a little rubbery, so it’s okay if there are a few lumps. No need to stir until everything is completely smooth.
Spread the batter into your prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. The exact baking time may vary slightly based on your dish and your oven.
The top will crack a little and look all delicious.
Slice it into 8 portions and serve! YUM! Never underestimate simplicity. :)
Just made this and it came out good i put whole corn in mine and it was great
I haven’t tried this but I’m going to soon. I was wondering if I could use buttermilk instead of whole milk?
Unfortunately I think I’d have to test that substitution to know for sure if it would work. There are a couple of significant differences between regular milk and buttermilk that could change the outcome: the acidity and viscosity/water content (buttermilk is much thicker and may not properly moisten the batter). So I think there is a potential that it could turn out quite different with that substitution.
thanks for recipe, it was perfect. I’ve added two table spoons of cream cheese as well and it was delicious.
My daughter loves it.
Yum!
I cut the recipe in half (there are only 2 of us). I did use a whole egg, which didn’t impact the end result. I used parchment liners in a muffin tin and half a recipe made 6 cornbread muffins.
They were perfectly done after 17 minutes in s 425° oven.
I followed the recipe completely and it was marvelous! It tastes just like how my great grandma made her cornbread when I was a little girl. I was thinking about using soy milk instead of dairy milk, but I didn’t want to stray from the recipe. I’m glad I didn’t!
Happy it brought back some memories for you Lindsay. :)
I have made this recipe as written four times now and by far it is the best corn bread we have ever eaten. Moist, tender and on point for sweetness. My hubby loves it and he is corn bread picky. I use 8×8 square glass pan and bake a few minutes longer. I let the mix set a few minutes before pouring into pan. Love it.
Happy to hear it! :)
This recipe is terrible. I followed it to the letter EXCEPT for the baking soda because 4 tsps of baking soda?? Really?? I only added two and you could still taste the baking soda. I put it in a 425 oven and the outside was totally done and the inside was raw. I turned the heat down to 350 toS finish cooking the inside and it was dry.
Just a super unsuccessful recipe.
If you had used the proper amount of baking soda the middle would not have been as dense and probably would have cooked through in the time listed. :)
This recipe doesn’t call for baking soda…it calls for baking powder. If you did use baking soda instead of baking powder then I could see why it would taste horrible. I’m making this recipe tomorrow so I hope it turns out ;)
The recipe calls for baking powder not baking soda.
That’s probably why all you could taste was the soda.
This turned out absolutely wonderful. 👌
I think 425 is naughty to high of hea. Followed the recipe to a t and burnt it all.
Way to high of heat*
2 cups of buttermilk is too much in this recipe…
This recipe doesn’t call for any buttermilk.
Why in the video it says 375 degrees but in the recipe it says 425 degrees
Oof, I didn’t notice that typo (I had outsourced that video!). Time to have that one remade. Thanks for catching that!!