Quick and Easy Homemade Cornbread
Moist, tender, and a touch sweet. This EASY homemade cornbread will make you think twice before ever buying a pre-made mix again!
Cornbread is a staple for every season. Whether pairing it with BBQ after a long summer day or dipping it in a steaming bowl of chili on a cool fall night, cornbread brings a hint of sweet comfort to every meal.
I’m not going to lie, I was raised on prepackaged cornbread mix. Our go-to growing up was to pull out the small box of Jiffy mix. So, as an adult, when I started making the conscious effort to make more things from scratch, cornbread was one of the first things I tried. And I was shocked by how easy it was!
If you are looking for a quick, simple recipe to get your cornbread fix, look no further! Plus, this recipe can be used for cornbread muffins as well!
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Equipment
Cornbread is pretty easy – as long as you have a bowl, spoon, and baking pan, you should be good to go. This recipe works for both cornbread and cornbread muffins, if you are making muffins, make sure you have a muffin pan as well. Here are some of my favorites I keep on hand in my kitchen:
- Mixing Bowl. Easy to clean and dishwasher safe. I use these bowls every day!
- Measuring Cups. The first measuring cups I ever bought were metal, and I have never had to buy another set. They will last you forever!
- Measuring Spoons. Same as the measuring cups, the first set I bought were metal and I have never needed another.
- Spatula.
- Muffin Pan. I try to avoid non-stick pans like the plague these days. This stainless steel pan is a great substitute, while still easy to clean.
- Loaf Pan. This recipe works for both muffins and loaves. If you are looking for a cornbread loaf, I highly recommend these pans. They are glass, durable, and will last forever!
Ingredients
- Flour. All-purpose flour is my go-to for this recipe. You can use bread flour as well in a pinch, your cornbread just might be more dense.
- Yellow Cornmeal. You can get this at any grocery store. I buy mine freshly milled from a local store and it is wonderful!
- Sugar. I love some sweet cornbread. Feel free to reduce the amount if you prefer it less sweet.
- Baking Powder.
- Salt.
- Eggs. This binds everything together and helps the cornbread to rise.
- Honey. This adds the touch of sweetness I crave in cornbread. You can substitute maple syrup here as well, and it works just as well!
- Whole Milk. I am a huge fan of using whole milk in baking. It gives the baked goods a moist, tender texture I just don’t think you get from other milks. In a pinch though, any milk will do!
- Butter. Unsalted butter is excellent for adding moisture and richness to your bread. In a pinch, salted butter will work as well — it just increases the salt content in your bread.
- Cooking Spray. This is for greasing your pan. Any cooking spray you use will work, you can also use some extra butter as well.
Instructions
- Grease your selected baking dish – you can use a loaf pan, cast iron skillet, or muffin pan here. Preheat oven to 350°F.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Whisk to combine ingredients well.
- In a separate bowl, whisk together the eggs, honey, milk, and melted butter.
- Make a well in the middle of your dry ingredients and add your wet ingredients to the bowl. Stir until well combined. You want very few lumps remaining.
- Pour mixture into your selected baking dish.
- Bake for 15-20 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Serve while still warm with butter and honey for added flavor!
(Optional) Mix-Ins to Add Some Variety to Your Cornbread
- Jalapenos. Grab a couple of jalapenos, depending on how spicy you like your cornbread. Cut in half, remove the seeds, and dice into small pieces. Add to mixture before baking.
- Bacon. Bake or fry a couple of strips of bacon. Dice into small pieces and add to mixture before baking.
- Cheese. Add a shredded cheese like cheddar or pepper jack to mixture before baking.
Storage and Reheating Tips
- Once cooled, store your homemade cornbread in an airtight container. Can be kept at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat cornbread, preheat your oven to 350°F and bake for 5-10 minutes. You can also reheat in the microwave for 20-30 seconds or in your toaster.
Ingredients
Equipment
Method
- Grease your selected baking dish – you can use a loaf pan, cast iron skillet, or muffin pan here. Preheat oven to 350°F.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Whisk to combine ingredients well.
- In a separate bowl, whisk together the eggs, honey, milk, and melted butter.
- Make a well in the middle of your dry ingredients and add your wet ingredients to the bowl. Stir until well combined. You want very few lumps remaining.
- Pour mixture into your selected baking dish.
- Bake for 15-20 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Serve while still hot with butter and honey for added flavor!
Notes
- Add jalapenos, bacon, or shredded cheese to mixture before baking for extra flavor!
- Once cooled, cornbread can be stored in airtight container at room temperature for 2 days or in refrigerator for up to 1 week.
- To reheat, preheat oven to 350°F and bake for 5-10 minutes. Can also reheat in microwave for 20-30 seconds or in toaster.
