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Quick and Easy Homemade Cornbread

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 Loaf or 12 Muffins
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 2 tbsp honey can substitute with maple syrup if needed
  • 3/4 cup whole milk
  • 1 stick unsalted butter
  • cooking spray or additional 1 tbsp of butter

Equipment

  • Measuring cups and spoons
  • Large mixing bowl
  • Whisk or spatula
  • Loaf pan or muffin tin

Method
 

  1. Grease your selected baking dish - you can use a loaf pan, cast iron skillet, or muffin pan here. Preheat oven to 350°F.
  2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Whisk to combine ingredients well.
  3. In a separate bowl, whisk together the eggs, honey, milk, and melted butter.
  4. 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.
  5. Pour mixture into your selected baking dish.
  6. Bake for 15-20 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
  7. 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.