Homemade Cornbread

A square pan of cornbread cut into nine pieces, one piece slightly removed. Surrounding items include butter, honey, and a honey dipper.

Prep Time 10

Cook Time 20

Total Time 30

Servings slices

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl, whisk the milk, melted butter, and eggs until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool for a few minutes before slicing and serving.

Notes

Skillet cornbread: For a more traditional, crispy-edged cornbread, bake it in a preheated cast iron skillet. Simply grease the skillet with butter, heat it in the oven for about 5 minutes, then pour the batter into the hot skillet and bake as directed.

Cornbread muffins: Divide the batter into a greased or lined muffin tin and bake at the same temperature. Muffins will take about 15-18 minutes to bake, so check for doneness earlier.

Optional mix-ins: You can add mix-ins like shredded cheese, diced jalapeños, or corn kernels.

For sweeter cornbread: Increase the sugar to ⅓ or ½ cup, depending on your taste.

For less dry cornbread: Add ¼ cup of sour cream or plain yogurt to the wet ingredients.

Storing: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, wrap it tightly and freeze for up to 3 months.

Nutrition