Sweet, moist and light this homemade cornbread recipe made in a cast iron skillet is the best side dish for recipes like basic chili or beef stew. Made from scratch with ingredients you have in your pantry, this easy recipe is ready in 30 minutes.
I sometimes make my main course just to have cornbread as my side. I love it that much. After years of making the box mix, I found that I could make it just as easily from scratch using this recipe I found in a cookbook. And I’ve never looked back. This recipe makes a super moist, slightly crumbly sweet cornbread that is perfect on it’s own or slathered in butter.
How to Make Homemade Cornbread
Step 1: Melt the butter. Whisk together the melted butter, milk and egg.
Step 2: Add the remaining ingredients and stir until just combined. The cornbread batter will be lumpy, but that’s okay.
Step 3: Add the batter to a greased 9 inch cast iron skillet. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
What Does Cornbread Go With ?
You can also serve cornbread alongside bean recipes. The deep flavor of the beans go well with the sweetness of the cornbread. Try Bean and Bacon Chowder or Baked Beans with Bacon as a great main dish for an excuse to make cornbread.
More Main Dishes Ideas For Cornbread
I hope you enjoy this cornbread recipe as much as my family does. After buying a huge bag of cornmeal at the bulk food store, I have everything I need to make this at any time – and oh, do I!? For any other cornbread loving people out there, this homemade cornbread recipe is the best and I hope you enjoy it as much as we do!
Homemade Cornbread Making Tips
Can you use baking soda instead of baking powder in cornbread? No. For this recipe you’ll want to use baking powder to get the best flavor and rise in the batter.
Why is cornbread crumbly? Cornmeal does not have as much gluten as flour making the finished result more crumbly. If you like your cornbread more crumbly add more cornmeal. If you prefer it less crumbly you can adjust the recipe to have more flour. I think this recipe is the perfect combination of both. The flour and cornmeal amounts make the cornbread soft but just slightly crumbly.
Can you bake this cornbread in a glass dish? Yes! This cornbread can be made in an 8×8 glass dish. You can also double it and use a 9×13 glass dish. Keep in mind that baking times will need to be adjusted.
How long does cornbread last? Put any leftovers in an airtight container. Cornbread can be stored at room temperature for 2 days. You can store it in an airtight container in the refrigerator for one week.
How do you know when your cornbread is done baking? You’ll notice a light cracking on the top of the cornbread. However, the best way to know if it’s baked is to insert a toothpick into the center. If it comes out clean, you know your cornbread is fully baked.
Can I use other types of cornmeal in this recipe? Yes. I only use yellow cornmeal but blue or white cornmeal would work as well.
More Corn RecipesPrint
Moist from scratch homemade cornbread recipe made in the cast iron skillet.
- 1 Cup milk
- 1 large egg
- ¼ Cup butter, melted
- 1 ¼ Cup yellow cornmeal
- 1 Cup all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- Preheat oven to 400˚F and lightly grease a 9 inch cast iron round skillet.
- Whisk together the egg and milk. Slowly whisk in the melted butter.
- Add the remaining ingredients and stir until just combined. The batter will be lumpy.
- Add to your cast iron skillet and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
If you don’t have a cast iron skillet this recipe can be made in an 8×8 square pan or 9 inch cake pan. You can also double the recipe and make in an 9×13 pan. Make sure to adjust your baking time.
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