Cornbread Recipe

This cornbread’s the real deal—made from scratch, no boxed junk. It hits just right with chili, ribs, or some BBQ chicken. You can even use it for stuffing come Thanksgiving. My mom used to whip this up when I was a kid, and now it’s a go-to in my house too. Slap on some butter, jam, honey, or whatever you like and dig in.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 12

Yield: 1 (9-inch) round cornbread

Forget that boxed mix—make your cornbread from scratch. This one’s soft, a little sweet, and goes great with all your go-to comfort grub.

Cornbread Ingredients

It’s easy to make this cornbread recipe with basic, budget-friendly ingredients. Here’s what you’ll need:

• Flour: This sweet cornbread recipe starts with a cup of all-purpose flour.
• Cornmeal: Opt for yellow cornmeal for this recipe, as it’s sweeter than its white counterpart.
• Sugar: Use ⅔ cup white sugar for the perfect amount of sweetness.
• Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise.
• Salt: A teaspoon of salt enhances the flavors of the other ingredients.
• Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.
• Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist.
• Egg: One egg lends moisture and acts as a binding agent.

How to Make Cornbread

You’ll find the full recipe down below, but here’s the short version to get you started: Grab a big bowl and whisk together all your dry stuff.

Then pour in the wet ingredients and mix it all up ’til smooth. Once it’s ready, dump the batter into a greased cake pan and slide it into a hot oven. Bake it up until a toothpick stuck in the middle comes out clean.

That’s when you know it’s done right. Let it cool a bit, slice it up, and you’ve got yourself some good old homemade cornbread, ready to serve with anything.

How to Store Cornbread

Once the cornbread’s cooled down, wrap it up tight or toss it in a sealed container. You can leave it on the counter for a couple days, or stash it in the fridge and it’ll keep for about a week.

Can You Freeze Cornbread?

Yep, you can freeze cornbread for up to three months. Let it cool off first, then toss it in a zip bag—just press the air out—or use a freezer-safe container. Wrap it in foil too, just to be safe. When you’re ready to eat, let it thaw in the fridge overnight.

How to Reheat Cornbread

The best way to warm up cornbread is in the oven. Heat it to 350°F, lay the cornbread on a baking sheet, and cover it with foil. Let it bake for about 10 minutes. If it’s feelin’ a little dry, slap some butter on top to bring it back to life.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ⅔ cup white sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• ⅓ cup vegetable oil
• 1 large egg

Directions

1. Gather the ingredients.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
3. Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
4. Add milk, vegetable oil, and egg; whisk until well combined.
5. Pour batter into the prepared pan.
6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.
7. Slice and enjoy!

Nutrition Facts (per serving)

189	Calories
7g	Fat
28g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 189
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	6%
Cholesterol 17mg	6%
Sodium 354mg	15%
Total Carbohydrate 28g	10%
Dietary Fiber 1g	4%
Total Sugars 12g
Protein 3g	6%
Calcium 107mg	8%
Iron 1mg	6%
Potassium 77mg	2%