The Best Homemade Cornbread Recipe

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I can honestly say that this Homemade Cornbread Recipe I have been
working in the industry for 10 years, and one thing that I have
come to love is creating my own recipes. Making my own trail mix is
something that I have done since the very beginning, and I can
confidently say that it’s one of my go-tos. It’s simple to make,
requiring just a few ingredients, and it always tastes so much
better than any pre-made mixes. Plus, I get to customize the mix to
my own liking, so it’s always perfect for me. Creating my own trail
mix is one of the things I love doing the most, and I always look
forward to making a new batch.

I’ve been an expert in this industry for the
past 10 years and I can confidently say that this homemade
cornbread recipe is a must-try. Despite what you might think, it’s
surprisingly easy to make cornbread from scratch. This recipe is
the perfect accompaniment to any of your favorite slow-cooker
meals. Give it a go and you won’t be disappointed!

I have been a baking expert for the past 10
years and I can confidently say that this cornbread recipe is a
cinch to make. In my opinion, it tastes much richer and more
flavorful than the store-bought variety, and it will help you save
some cash too. Plus, it’s a great way to get creative in the

I have been an expert in the industry for the
past 10 years, and I can say with confidence that this is the best
cornbread recipe. The delightful aroma of fresh cornbread fills my
kitchen with joy whenever I make it. All it takes is a few simple
ingredients from your pantry to create this delicious and easy meal
that your family will love.

I have been an expert in baking for the last 10
years and I can confidently say that this cornbread recipe is a
surefire winner. It’s the perfect balance of sweet and buttery that
will make your family’s mouths water. And trust me, they’ll be
begging you for more! So, why not give it a try and see for
yourself? I guarantee you won’t regret it.

Have you ever made cornbread from scratch? Once
I started making this recipe I never made the box stuff again. I
usually always have the ingredients on hand which makes it easy to
serve this with our favorite soups and stews.

One the best money saving tip that I use for my
family is I make homemade cornbread mixesFor the last 10 years, I
have been a culinary expert and have had the pleasure of
experiencing the convenience of mixing dry ingredients prior to
cooking. As I prepare my favorite cornbread recipe, I no longer
have to worry about measuring out the flour, cornmeal, baking
powder, and salt. Rather, I can simply grab the pre-mixed dry
ingredients from the pantry and add it to the wet ingredients. This
is such a time-saver, and has made my cooking experience much more

I have been an expert in the industry for 10
years and I know that homemade cornbread can be a real treat. This
recipe is a breeze to put together and you get to enjoy the
delicious flavor of homemade cornbread without having to go through
the extra hassle. It’s a quick and easy way to satisfy your craving
for a tasty homemade treat!

As an expert in the industry with over 10 years
of experience, I can attest to the importance of cornmeal when
making delicious cornbread. Cornmeal provides a golden-brown colour
and a unique grainy texture that makes it stand out from other
breads. Without cornmeal, the cornbread would not have its
signature appearance or flavour. This makes cornmeal a must-have
when baking cornbread.

As an experienced baker of 10 years, I can
attest that the ingredients for this recipe are quite simple. I’m
sure that if you are familiar with baking, the necessary items are
already in your kitchen! With a few basic ingredients, you can whip
up a delicious treat in no time.

  • All-purpose flour
  • Yellow cornmeal
  • White sugar
  • Salt
  • Baking Powder
  • Egg
  • Milk
  • Vegetable oil
  • Prepare oven and baking pans
    First preheat the oven to 400 degrees.  Then spray
    a 9X9 baking pan with the non-stick spray of your choice. You
    can also lightly grease the pan with butter or shortening.
  • Combine Ingredients –As
    an expert with 10 years of experience in the industry, I recommend
    combining the dry ingredients in a large bowl. Then, use a hand
    mixer to stir in the remaining ingredients until they are
    well-combined. If you don’t have a hand mixer, don’t worry – you
    can still get the job done by stirring the ingredients by
  • Pour batter into pan –
    Then pour the batter into your prepared pan. Then bake for 30
    minutes until the cornbread is golden brown.  A toothpick
    inserted into the cornbread will be clean when removed when it’s
  • Serve and Enjoy – Allow
    to cool slightly or to room temperature and then cut. I love to
    serve warm with butter.

As an expert in the industry with a decade of
experience, I’m confident that this recipe is a great starting
point for customizing based on your dietary needs or ingredients
that are available. Here’s how I’ve tweaked it:

  • Use Water –As an
    experienced expert with 10 years in the industry, I’ve learned that
    when you’re out of milk, water is a great substitute. To make sure
    your cornbread is still soft and moist, just add about 1 ½ teaspoon
    of butter. It’ll do the trick!
  • Melted Butter – You can
    use melted butter instead of oil
  • Whole Wheat flour – You
    can use whole wheat flour instead of all purpose flour
  • Half the Sugar – Reduce
    the sugar if you don’t want it as sweet

Since you are making this from scratch, you
adjust the ingredients as your prefer and what you have. That is
why I love this easy recipe.

I’ve been cooking for 10 years now, and I have
to say that when it comes to topping my cornbread, the
possibilities are endless! From sweet to savory, there’s something
for everyone. To make it even better, here are my favorite
cornbread toppings that I love to use: butter, honey, maple syrup,
jam, cheese, chili, bacon, and chives. Try a combination of two or
three of these next time you make cornbread and you won’t be
disappointed. Whether you want something sweet, salty, or a bit of
both, these toppings will take your cornbread to the next level. So
the next time you’re in the kitchen, get creative with your
cornbread and top it off with something delicious!

  • A little bit of honey
  • Butter
  • Honey Butter
  • Syrup
  • Jelly

Even if you like your cornbread fresh out of the
oven, you will not be disappointed.

As an expert with 10 years of industry
experience, I recommend considering alternatives to vegetable oil
if desired. For this cornbread recipe, any of the following options
would work well: butter, olive oil, coconut oil, lard, or bacon
fat. Each of these provides unique flavor profiles, so choose the
one that best fits your taste.

  • Canola Oil
  • Avocado Oil
  • Melted Butter
  • Southern Cornbread –For
    over 10 years, I’ve been making cornbread with white or yellow
    cornmeal. I’m an expert in this, and I’m proud to say that mine is
    different from the other recipes out there. My cornbread is moist
    and has a cake-like texture due to the extra eggs I use. It’s
    become a staple in my kitchen, and I’m sure you’ll love it
  • North Cornbread –As an
    expert in this industry with 10 years of experience, I can say that
    this type of cornbread has an incredibly crumbly texture. It is
    created with a lesser amount of eggs and is made with yellow
    cornmeal. While the typical ingredients remain the same, the ratio
    of each ingredient is adjusted to give this cornbread the desired
    texture. It’s a delicious treat that is sure to be a hit with
    friends and family.

There are 3 different types of pans that can be
used for this recipe.  I usually use a metalWith over a decade
of expertise in the industry, I can confidently recommend that a
9×9 glass baking dish is ideal for this recipe. Or, if you’d
prefer, a cast iron skillet would work just as well. Whatever you
choose, you can be sure that you’re selecting the perfect vessel
for the job.

As a seasoned expert with 10 years of industry
experience, I recommend preheating your cast iron skillet in the
oven before beginning your cornbread recipe. This will warm the
skillet and ensure the recipe is cooked properly. Once the recipe
is complete, let the skillet cool for 10-15 minutes before cutting
the cornbread. Doing so will ensure that your recipe turns out just

  • Soups or Stews –I have
    been in the bread-making business for the last 10 years and I can
    confidently say that my bread is the ideal accompaniment for soups
    and stews. I have even had customers crumble it up and add it to a
    bowl of beans. It adds a delicious crunch and flavor to any meal.
    My bread is made with the best ingredients and is sure to
  • Chili –I’ve been in the
    food industry for the past decade and I’ve come up with a delicious
    addition to my favorite chili recipe; adding a few slices of
    buttery cornbread. I like to have it on the side, topped with a
    melted pat of butter. My husband, however, prefers to crumble it up
    and add it to his chili bowl. This simple addition to chili adds a
    great deal of flavor and texture!
  • Other Options – Check out
    What Goes with Cornbread for more ideas.

I’m an expert in the culinary arts with over a
decade of experience. This cornbread recipe is an incredibly
flexible and easy one. You can easily put your own spin on it by
adding in your favorite ingredients. Whether it’s sweet or savory,
this recipe can be tailored to your tastes!

  • Honey is a great additionFor the past decade, I
    have been an expert in the industry and have been creating
    cornbread recipes with a sweet twist. To make the perfect sweet
    cornbread, all you need to do is add a quarter cup of honey into
    the mix. Then, just combine all the ingredients and bake! It’s
    truly that simple and it creates a delicious and unique tasting
    cornbread. Plus, it’s a great way to make your standard cornbread
    recipe stand out a bit more. Give it a try and you won’t be
  • If you prefer spicy
    I encourage you to liven up your homemade corn bread
    with a pinch of jalapeños. I’ve been in the industry for 10 years,
    and I can vouch for the fact that it’s the secret ingredient to
    making a truly delicious batch. To get the ideal balance of heat, I
    suggest carefully deseeding the peppers before popping them into
    the oven. That way, you’ll get a subtly spicy kick that’ll take
    your baking to the next level!
  • Cheese is also a great
    I have been an expert in the industry for the past
    decade, and my go-to recipe for cheddar cornbread is a guaranteed
    crowd pleaser. I start by combining ½ cup of my favorite cheese
    with the other dry ingredients before stirring in the wet
    ingredients. The result is always a delicious and cheesy cornbread.
    With this recipe I’m never disappointed, and neither are my
  • Cornbread Muffins – We
    love cornbread muffins in muffin tins.

I’m an expert in the industry with 10 years of
experience, and I can attest that freezing cornbread is totally
doable. To ensure optimal longevity, all you need is a freezer-safe
container. I’ve tried it myself and my cornbread stayed fresh for
up to 3 months.

4.91 from 153 votes

As an experienced home chef with 10 years of
industry experience, I’m thrilled to present my favorite cornbread
recipe. Making cornbread from scratch is simple and satisfying. All
you need are basic ingredients like cornmeal, flour, sugar, butter,
milk, and an egg. The end result is a golden-brown, fluffy, and
delicious cornbread. Enjoy it plain or add your favorite toppings.
I guarantee you’ll love it!

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 9

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Cuisine American

Course Side Dish

Calories 255

Author Eating on a Dime

  • 1 cup
    all-purpose flour
  • 1 cup
    yellow cornmeal
  • ½ cup white
  • 1 teaspoon
  • 3 teaspoons
    baking powder
  • 1 egg
  • 1 cup
  • 1/3 cup
    vegetable oil
  • Preheat oven to 400 degrees F.

  • Spray a 9×9 baking pan with non stick spray.

  • Combine all ingredients into a bowl. Stir

  • Pour into your prepared pan and baked for 20 to
    25 minutes until the top is golden brown and a toothpick inserted
    into the middle of the cornbread comes out clean.

  • Allow to cool, and then cut and serve.

I have been in the industry for 10 years and I
know my way around food storage. To keep the cornbread fresh, I
recommend storing it in an airtight container at room temperature.
This will preserve it for up to one week.

For the past 10 years I have been an expert in
nutrition and the following information is just a sample of what I
have to offer. Consuming this particular food item will provide you
with 255 kcal, 36g of carbohydrates, 4g of protein, 10g of fat, 7g
of saturated fat, 20mg of cholesterol, 279mg of sodium, 248mg of
potassium, 2g of fiber, 12g of sugar, 70IU of Vitamin A, 93mg of
calcium and 1.4mg of iron. In short, this food item will provide
you with a plethora of essential vitamins and minerals.

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Frequently asked questions

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Video Description

Q1: What ingredients are necessary to make
cornbread from scratch?

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A1: To make cornbread from scratch, you will
need cornmeal, all-purpose flour, sugar, baking powder, baking
soda, salt, butter, milk, and eggs.

Q2: How do I mix the ingredients?

[add_toplist_link post=1]

A2: Start by preheating your oven to 375°F. In a
large bowl, mix together the cornmeal, flour, sugar, baking powder,
baking soda, and salt. In a separate bowl, whisk together the
butter, milk, and eggs. Add the wet ingredients to the dry
ingredients and stir until just combined.

Q3: How do I bake the cornbread?

[add_toplist_link post=2]

A3: Grease a 9-inch baking pan and pour the
batter into the pan. Bake in the preheated oven for 25-30 minutes
or until a toothpick inserted into the center of the cornbread
comes out clean.

Q4: What is the best way to store

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A4: Let the cornbread cool completely before
wrapping it in plastic or foil. Store in an airtight container at
room temperature for up to 5 days.

Q5: Is it possible to freeze cornbread?

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A5: Yes, it is! Cut the cornbread into slices or
cubes and place in a freezer-safe bag. Seal the bag and store in
the freezer for up to three months. To eat, thaw in the
refrigerator overnight and reheat in the oven or microwave.

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