Homemade Cornbread
Sweet and moist homemade cornbread is so much better than the boxed stuff! Simple pantry and fridge ingredients come together in a flash for a pan of homey, comforting cornbread you'll want to make again and again.
Are you familiar with the Fannie Farmer cookbook? This is a mainstay in my kitchen for times when I want solid, reliable recipes that evoke a simpler time. This cornbread recipe was adapted from my battered copy of "Fannie" and it's a winner.
While I like adding buttermilk to cornbread for extra tenderness and tang, let's be realistic: I usually don't have any in the fridge! In this recipe, you just need whole milk and melted butter to make a beautifully moist, lightly sweet cornbread that goes so well with bowls of vegetarian white chili, butternut squash soup, or vegetarian cream of tomato soup!
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What You'll Love
There's truly so much to love about this homey bake!
- Comes together in minutes - Just whisking and stirring is all you need to do here and it's made in ONE bowl!
- Budget-friendly - A quick glance at the ingredients shows that there's nothing fancy, fussy, or expensive here. Plus, it probably will cost less than a boxed mix.
- Great for beginners or kids - Simple ingredients and a straightforward method means that even the most novice baker will win when making this recipe.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Scroll down to my recipe card to see the full amounts and detailed instructions.
- Cornmeal - Use fine ground cornmeal so that it easily blends into the flour. Use medium-grind cornmeal for more texture.
- Flour - I like all-purpose flour but will also use whole wheat flour for a bit of whole grains.
- Granulated sugar - There's just enough sugar to add a bit of sweetness. Add more or less to taste.
- Baking powder
- Salt - Fine sea salt or table salt.
- Milk - I like whole milk for richness and 2% works fine, too.
- Egg - A large or medium egg.
- Butter - Salted or unsalted butter is fine.
How to Make Homemade Cornbread
Here's a quick look at how to make this cornbread:
- Step 1: Whisk the dry ingredients together.
- Step 2: Mix in the remaining ingredients.
- Step 3: Pour into a greased 8x8-inch pan.
- Step 4: Bake in the oven at 425F for 20 minutes.
Tip: Make Honey Cornbread
Honey was just meant to be used in cornbread, and I'll often swap the granulated sugar for an equal amount of honey. I love the hint of floral sweetness from the honey and it adds a subtle bit of extra moisture, too.
Recipe Notes
- What type of pan? I used a glass pan when I took the photos for this post, and a metal pan works, too. Note that a metal pan will need a tad shorter of a cooking time.
- Add corn - I love throwing in 1 cup of fresh or frozen corn kernels to add a bit of crunch.
- Gluten-free - Swap a gluten-free 1:1 flour for the all-purpose flour to make this cornbread gluten-free.
- Naturally-sweetened - Use honey, maple syrup, or coconut sugar for naturally-sweetened options.
- Dairy-free - Swap non-dairy milk and butter for the milk and butter, or use oil instead of butter.
Proper Storage
- Counter - Place cooled cornbread squares in an airtight container or just cover the pan tightly and store at room temperature for up to 3 days.
- Fridge - The cornbread will keep up to 5 days in the fridge
- Freezer - I prefer fresh cornbread, but you can freeze leftovers. Wrap them tightly in plastic, place in a freezer-safe bag, and store for up to 2 months. Thaw in the fridge before eating.
If you tried this recipe, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Recipe
Homemade Cornbread Recipe
Ingredients
Method
- Preheat the oven to 425℉. Butter an 8-inch square baking pan.
- In a large bowl, whisk together the 1 cup flour ¾ cup fine ground cornmeal, ⅓ cup granulated sugar, 3 teaspoons baking powder, and ½ teaspoon fine salt. Now stir in the 1 cup whole milk, egg, and 4 tablespoons butter until smooth.
- Pour the batter into the prepared pan and bake for about 20 minutes, until a tester comes out clean. Cool in the pan set on a rack for 10 minutes, then cut and serve from the pan or transfer to a serving plate.
