Homemade Cornbread Recipe

This homemade cornbread recipe is a classic! It’s made from scratch, and the result is a sweet, moist, and light cornbread that’s ready in just 30 minutes. Plus, if you choose, you can bake it in a cast iron skillet for a perfectly crispy edge.

If you’ve been using store-bought mixes for your cornbread, you’re in for a treat. This homemade version is not only easy to make but also tastes so much better. The texture is just right, and the flavor is spot on – slightly sweet and incredibly delicious. It’s perfect for cornbread casserole or stands alone to go along with your favorite soups.

Love classic, homemade recipes? Then you’ll definitely want to try my flaky buttermilk biscuits. Or, for a sweet treat, my classic Southern pecan pie is a winner every time.

Why I Love This Recipe

• Classic Flavors: Like my Mexican cornbread recipe, this one also sticks to the classic combination of cornmeal, flour, and sugar, resulting in a cornbread that’s sweet and hearty.
• Great Texture: I just love how moist and light this homemade cornbread turns out every time. Plus, making it in a cast iron skillet results in the perfect crispy edges.
• Versatile: You can enjoy this cornbread on its own as a snack, or pair it with a bowl of basic chili or beef stew for a cozy, comforting meal.
• Family Favorite: This is a tried and tested favorite that never fails to impress. It’s a true family favorite that I’m sure you’ll love as much as we do!

Key Ingredients

• Yellow Cornmeal: This is the star of the show, giving our cornbread its signature golden color and a slightly gritty texture that we all love.
• All-Purpose Flour: It helps to lighten the cornbread, giving it a softer, more cake-like crumb.
• Salt: It will enhance all the flavors in the cornbread, making it even more delicious.
• Sugar: This gives sweetness to the cornbread.
• Butter: Once melted, it will give the cornbread a deliciously buttery flavor and a moist, tender crumb.
• Egg: This acts as a binder, holding all of the other ingredients together.
• Whole Milk: It adds moisture to the cornbread, making it soft and tender.
• Baking Powder: This is the leavening agent we’ll be using to get the best fluffy texture and consistency to our homemade cornbread.

Equipment

• Cast Iron Skillet – You’ll need a 9-inch cast iron skillet to bake your cornbread. The heavy, sturdy construction of the skillet ensures even heat distribution, resulting in a perfectly golden crust.
• Mixing Bowls – These are essential for combining the wet and dry ingredients separately before mixing them together.

How to Make Homemade Cornbread

Preparation

To start, preheat your oven to 400˚F. You’ll also want to lightly grease your 9-inch cast iron round skillet. This will prevent the cornbread from sticking to the skillet.

Step 1 – Combine Wet Ingredients

In a large bowl, whisk together the egg and milk. Slowly add the melted butter to this mixture, and whisk it in until it’s well combined.

Step 2 – Add Dry Ingredients

Now, add the remaining ingredients – the cornmeal, flour, sugar, baking powder, and salt. Stir these together with the wet ingredients until they are just combined. It’s important not to overmix here; the batter will be lumpy, and that’s okay.

Step 3 – Bake the Cornbread

Next, pour your cornbread batter into the greased cast iron skillet. Place the skillet in the preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Step 4 – Serve

Once your cornbread is baked, remove it from the oven and let it cool for a few minutes. Then, slice it into wedges and serve it warm.

What to Serve With

• For a hearty and comforting meal, serve this Homemade Cornbread with a side of Vegetable Beef Soup. The sweetness of the cornbread pairs perfectly with the rich, savory flavors of the soup.
• If you’re a fan of Mexican flavors, try serving this cornbread with Taco Soup. The hint of spice in the soup is balanced out by the sweetness of the cornbread, making for a delicious and satisfying meal.
• 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.

Recipe FAQs

Storing and Reheating

• Storing: Place 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.
• Freezing: This cornbread freezes well. Once it has cooled, cut it into individual portions and store them in a freezer-safe bag. It can be stored in the freezer for up to three months.
• Thaw: When you’re ready to enjoy your frozen cornbread, simply let it thaw at room temperature.
• Reheating: You can reheat it in the microwave for about 20 seconds per piece. If you prefer a crispy crust, you can reheat it in the oven at 350°F for about 10 minutes.

Serving Size

• What to Expect: This homemade cornbread recipe yields a delicious 8×8-inch pan of cornbread, approximately 12 servings.
• How to Scale: If you want to make a larger batch, you can double the recipe and follow the instructions as directed. You’ll need to use a larger pan, like a 9×13-inch, and keep an eye on the baking time as it may be slightly different with the larger quantity.