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Looking for a quick and easy homemade cornbread recipe? Search no further! This cornbread is not only delicious, but also incredibly easy to prepare in just 10 minutes (excluding baking time) with minimal ingredients.
I’ve been baking this easy homemade cornbread recipe almost every week since my kids were little. In fact, it’s one of the few recipes I know by heart. This cornbread is on the sweeter side, but not overly so, and can be whipped up in minutes with just a few ingredients.
Pair cornbread with beef chili or turkey chili for a cozy Southwestern dinner, or try it alongside crab cakes or boiled shrimp for a taste of the East Coast. It’s also the perfect match for my BBQ chicken to complement a Southern meal. But it doesn’t stop there: you can even enjoy it for breakfast, generously slathered with honey butter or your favorite jam. When it comes to sides, is there anything more versatile than cornbread?
Table of contents
“Made it today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he had ever had!”
What you need to make my easy cornbread recipe
- Eggs: Bind the ingredients together, adding moisture and richness and helping the cornbread rise.
- Sugar and honey: Sweeten the cornbread (just a little honey adds a light floral note).
- Milk: Adds moisture and fat for a tender crumb (whole milk is preferred, but skim milk works fine).
- All purpose flour: Used in combination with cornmeal to provide structure. Balances the graininess of the cornmeal, making the cornbread soft and fluffy instead of too coarse.
- Yellow cornmeal: The essential ingredient for the characteristic taste and grainy texture of cornbread, with a sweet, full corn flavor.
- Baking powder: Allow the batter to rise to allow the cornbread to rise.
- Melted butter: Adds richness and flavor and contributes a moist, soft texture; cooling slightly ensures smooth processing without “cooking” the eggs.
- Go to the printable recipe for accurate measurements
Step-by-step instructions
Start by beating the eggs in a medium bowl.
Add the honey and milk and whisk to combine.
In a separate large bowl, mix together the flour, cornmeal, sugar, baking powder and salt.
Beat to combine.
Add the egg mixture and melted butter to the dry ingredients.
Beat until just combined.
Spoon batter into a greased 8-inch square baking dish.
Bake for 25 to 30 minutes, or until the top is firm and golden brown.
Let cool in the pan for about 10 minutes, then cut into squares and serve warm with softened butter.
Frequently Asked Questions
To keep leftover cornbread fresh, wrap it in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
Yes, cornbread can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw on the counter for 3 to 4 hours before serving.
To reheat cornbread, wrap it in aluminum foil and heat in a 350°F oven until warmed through. Alternatively, you can microwave the squares at 50% power for 30 to 45 seconds, or until just hot; do not overheat or the cornbread will be tough.
Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar is a good option), chopped herbs, or even freshly cooked or frozen corn kernels to the batter.
Yes, this is basically the “pan” version of my popular cornbread muffins.
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Easy cornbread recipe
Looking for a quick and easy homemade cornbread recipe? Search no further! This cornbread is not only delicious, but also incredibly easy to prepare in just 10 minutes (excluding baking time) with minimal ingredients.
Ingredients
- 2 large eggs
- 2 tablespoons Honey
- ¾ cup milk (preferably whole, but skim milk works too)
- 1¼ cups all-purpose flour, spooned into a measuring cup and leveled
- ¾ cup yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salty
- 1 stick (½ cup) unsalted butter, melted and cooled
Instructions
- Preheat the oven 350°F degrees. Spray one 8 inches baking dish with non-stick spray.
- Beat the eggs in a medium bowl with a whisk. Beat in the honey and then the milk. Put aside.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the milk mixture and melted butter to the dry ingredients. Beat until just combined. Don’t mix too much; it’s okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is firm and golden brown. Let the cornbread cool in the pan for 10 to 15 minutes, then cut into squares and serve warm.
- Freezer-friendly instructions: Cornbread tastes best when served fresh from the oven, but it can be frozen for up to 3 months in an airtight container or sealable plastic bag. Thaw on the counter for 3 hours before serving. To reheat, wrap cornbread in aluminum foil and heat in a 350°F oven until hot. Alternatively, you can microwave the squares at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will become tough.
Nutritional info
Driven by
- Per serving (12 servings)
- Serving size: 1 square
- Calories: 216
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 30g
- Sugar: 12g
- Fiber: 1g
- Egg white: 4g
- Sodium: 305 mg
- Cholesterol: 53mg
This website has been written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a warranty. The data is calculated via an online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in a given recipe. Moreover, different online calculators provide different results depending on their own nutrition facts sources and algorithms. To obtain the most accurate nutritional information in a given recipe, calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutritional calculator.
