by Valerie 25 Comments
Cornbread should be fluffy, soft, buttery, corny and slightly sweet in opinion. Here it is friends, the Best Cornbread Recipe! {easy & from scratch}.
Do you like cornbread? Who am I kidding, seriously, who doesn’t like cornbread? Please if you do not like cornbread write me a comment and I will make you some cornbread to see if I can successfully convert you.
Good cornbread is moist, sweet, fluffy and buttery. The perfect little crumbly side for rich meals like chili, chicken wild rice soup or summer BBQs. And for some reason up until a year ago, I had this weird perception that it was difficult to master. Well I was dead wrong.
In the past I have had a lot of boxed cornbread. You know theJiffy box mix kind. Decentbut never as moist and fluffy as thestuff served up atBBQ joints in Texas. Because of this Iconvinced myself that it would be difficult to make from scratch. Letme tell you, it is not difficult at all. Seriously it as easy asopening a box of Jiffy and mixing all the ingredients.
8 ingredients. 1 bowl. 35 minutes in the oven. Boom. Done.Pure corn bread gold.
8 ingredientsseems like a lot, but they are all pantrystaples I promise! Milk, eggs, flour, oil, butter, baking powder,sugar. We all have these. The only ingredient you may not have iscornmeal.
So whether you are in need of a side for your winter chili,soup or summer BBQ,this recipe is a winner. Just a few whole real ingredients (none of that chemical stuff), a good mix, a little oven time and TA-DA. Slather on some butter and maybe honey and enjoy.
The Best Cornbread Recipe! {easy & from scratch}
Yields Yield: 8 inch pan; recipe doubles easily into a 9x13 inch pan
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Ingredients
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 3 tablespoons butter, melted
- 2 eggs, beaten
- 1 1/4 cup milk (preferably 2% or whole)
Instructions
- Add dry ingredients into a large bowl and mix. Make a well and add oil, butter, eggs, and milk into the center. Stir until just combined (batter will be runny – which is fine).
- Bake in an 8-inch square pan at 350 degrees for 35-40 minutes.
7.8.1.2
165
https://sweetpoppyseed.com/the-best-cornbread-recipe-easy-from-scratch/
Slightly adapted from Mel’s Kitchen Café Cornbread recipe.
Originally posted 2016-03-30 05:41:41.
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Comments
dad saysYou made me hungry :-)ciao dad
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- By Val says
haha! I will mail you some cornbread dad! love you and Liv sends you un abrazo :)
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- ANTOINETTE says
WHY OIL AND NOT BUTTER
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- By Val says
Hi Antoinette, Oil tends to mix in better and I love using it for this cornbread. Then I love lathering on a bunch of butter before eating. YUM!
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- Jen says
Cornbread is the best!! I can't wait to try this recipe and make it from scratch! Just one thing, if you have a cast iron skillet, you should definitely make it in that, it's soooo much better then the glass dish. The cast iron give it that crispy bottom that is just awesome!
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- By Val says
It is the best Jen! I'm excited for you to make it too! I have made it in the cast iron and it is pretty amazing! Great tip girl :) happy Saturday!
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- Haley Denley says
We made this tonight, and it was SO good! I found the recipe on Pinterest, and I'm so grateful I did. My husband, who rarely has seconds, had three pieces! We will definitely be adding it to our regular rotation. Thank you!
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- By Val says
yay! So glad you loved it as much as we do Haley! Enjoy :-)
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- Becky says
I'm allergic to dairy. What can I substitute for the milk? Would coconut milk work, or should I just use plain water? Also... have you tried adding things like corn and green chiles to this recipe? I read another recipe that called for corn and green chiles, and it sounded delicious. I'm going to try this recipe, because it's so simple, but I would like to try the corn and green chiles version, too. Thanks!
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- By Val says
HI Becky, have no fear! You can definitely use non dairy milk. My recommendation would be something that has little added flavor such as almond milk or soy milk (no the vanilla varieties). Coconut milk should work too (although I have never tried), if you do not mind a little coconut milk flavor. Also Thanks for the great tips! I actually made a green chili version of this corn bread about a month ago and it was amazing!!! I need to add corn though next time.
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- Becky says
Great! Have you posted the recipe -- or do I just add the green chiles, a small can? And thanks for the tip on the milk. I'll give it a shot!
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- By Val says
I normally use a 7 ounce can of the green chilis. Just add them to the recipe. :-) enjoy!!!
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- Becky says
Sweet! Thanks!
- Libby vogel says
What kind of flour? I'd prefer to use whole wheat but wonder about other lighter flours like coconut. Thanks. Libby -(Minneapolis)
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- By Val says
Hi LIbby! I have only made this recipe using all-purpose four or doing half all purpose and half whole wheat. I would fear that if you use coconut flour, it would also be necessary to change the liquid measurements as this flour requires more liquid for baking. For best results I would stick to All purpose or half All-Purpose and half whole wheat (or white whole wheat). Happy baking!
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- Michelle says
Best cornbread I’ve ever made and ever had! I makes this at least twice a month! Yum!!
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- Valerie says
Thanks so much Michelle for the high praise! We absolutely LOVE this recipe too and make it about once a month in the winter months. It's perfect for mopping up a bowl of chili :-)
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- Carrie says
How long should I cook it if doubling and using a 9×13 pan?
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- Valerie says
The bake time will be about the same. I start at 35-40 and 3-5 minutes at a time after testing with a toothpick.
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- Marie says
Made this yesterday - it is great! Do you have any ideas home many calories are in a piece of it?
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- Valerie says
So glad you liked it! It's a favorite at our house too! Sadly I do not know the calorie count.
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- MJ Symmonds says
Years ago after trying a few corn bread recipes I stumbled upon this one on Pinterest. Needless to say my search was over. This is the most perfect corn bread ever and so easy and quick to whip up. I make it exactly as is and it turns out perfectly every time. I line my dish with a sheet of parchment paper right up over the sides so when it's done I lift it out and into a cutting board right into the table so you get a nice warm piece. Love it with Chili and Hamburger soup which is what I'm making right now. Can't wait to dig in! Thanks for sharing this recipe.
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- Valerie says
Yay! So glad you love this cornbread. It is such a staple in our home. Happy cooking!
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- Hunter P says
I have been using nothing but this recipe for a couple years now. It takes two 13x9 pans for Sunday dinner! When my daughter was three she decided it should've called dinner cake because you don't have to wait til dessert to eat it.. Today is her 7th birthday and we still call it that. She has requested this for her birthday Sunday dinner. It's our favorite. Thank you from my whole family.
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- Valerie says
I'm so glad your family loves this recipe as much as we do! Thank you so much for the message :-)
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