Homemade Cornbread Recipe: Bring the aroma of freshly baked cornbread into your kitchen! This is a simple cornbread recipe that my family has been cooking for many years. It’s impossible to top the moist, fluffy middle and crispy golden crust. Cornbread is a comfort food that is just waiting to happen if you have some cornmeal in your pantry.
This straightforward cornbread recipe is just what you’ve been searching for if you’re wondering how to make cornbread. It consistently produces buttery, flawless cornbread. Plus, from beginning to end, it just takes 25 minutes! It can also be prepared in any type of baking dish or pan.
Homemade Cornbread Recipe
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- /3 cup neutral oil or melted butter
- 1 large egg
- 1 cup milk
INSTRUCTIONS
- Set aside a well-greased 9-inch round cake pan or cast iron skillet. Set oven temperature to 400 degrees.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a medium-sized mixing basin. Mix thoroughly with a whisk.
- Create a well in the middle of the dry ingredients and pour in the egg, milk, and oil or butter. Mix just enough to combine the ingredients and remove any last bits of lumps.
- After pouring the batter into the prepared pan, bake it for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is deeply golden brown.
Warm up the food.
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Nutrition Facts
Serving Size 1
- Slice Serves 10 Amount Per Serving
- Calories 174 % Daily Value*
- Total Fat 1.1g 1%
- Cholesterol 19.1mg 6%
- Sodium 518.4mg 23%
- Total Carbohydrate: 37.8g 14%
- Sugars 15.1g Protein 4g 8%
- Vitamin A1 and Vitamin C
NOTES
- It can be prepared in a 9-inch cast iron skillet, square baking dish, or round cake pan. Bonus! You can also double the recipe and put it in a 9-by-13-inch baking pan, or you can turn this into muffins.
- If you are doubling the batch or creating muffins, you will only need to alter the baking time. Baking muffins takes around fifteen minutes, and baking a double batch takes thirty to forty minutes.
- Use this recipe’s yellow cornmeal instead. White functions well, but it doesn’t have the same appearance. A must-have is golden yellow cornmeal. Additionally, avoid substituting any of the cornmeal’s used to make tamales because the texture will not be the same due to the variable grind.
- Simply replace the all-purpose flour with a gluten-free 1:1 baking flour to make this recipe gluten-free.
Homemade Cornbread FAQs
What kind of baking dish should I use?
- It can be prepared in a 9-inch cast iron skillet, square baking dish, or round cake pan. Bonus! You can also double the recipe and put it in a 9-by-13-inch baking pan, or you can turn this into muffins.
- If you are doubling the batch or creating muffins, you will only need to alter the baking time. Baking muffins takes around fifteen minutes, and baking a double batch takes thirty to forty minutes.
What is the best kind of cornmeal to use for cornbread?
- Use this recipe’s yellow cornmeal instead. White functions well, but it doesn’t have the same appearance. A must-have is golden yellow cornmeal. Additionally, avoid substituting any of the cornmeals used to make tamales because the texture will not be the same due to the variable grind.
What is cornmeal?
- Numerous readers inquire about cornmeal. What is cornmeal used for? How about polenta? It might be perplexing. Grinded and dried corn is called cornmeal. You can find it in the grocery store’s baking aisle.
- Field corn is simply dried and processed to make cornmeal, which is usually available in fine or medium grind sizes. Both will function admirably in this recipe. This dish also works well with polenta or grits. Corn flour can also be used; it is milled more finely.
