Corn Bread Recipe

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really cant be beat. If you have some cornmeal sitting in your pantry, cornbread is comfort food just waiting to happen.

If youre wondering how to make cornbread, this simple cornbread recipe is what youve been looking for. It makes buttery, perfect cornbread – every time. Plus, it only takes 25 minutes from start to finish! You can make it in a skillet or any baking dish, too.

This cornbread has been a staple for my family for years and years, but I realized a while back that I hadn’t created a post to share it with you! My family absolutely loves this cornbread and Im sure your loved ones will too.

The Best Homemade Cornbread Recipe

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can’t be beat.

Prep: 5min

Total: 25min

Yield: 8

Serving Size: 1 Slice

Nutrition Facts: servingSize 1 Slice, calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, Saturated Fat 0.3 g, Trans Fat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 cup milk

Instruction:

1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
5. Serve hot.

Cornbread Recipe

A super moist, buttery cornbread with a fluffy centre, crisp edges and the perfect crumb — this is the cornbread recipe you’ve been searching for!

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 186 kcal, Carbohydrate 20 g, Protein 4 g, Fat 10 g, Saturated Fat 5 g, Cholesterol 50 mg, Sodium 186 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1/2 cup unsalted butter (melted (or bacon drippings))
• 1 cup all-purpose flour
• 1 cup yellow cornmeal ((or polenta))
• 1 tablespoon sugar ((optional))
• 2 teaspoons baking powder ((optional: yields a fluffier cornbread))
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup buttermilk (shake before measuring)
• 2 large eggs

Instruction:

1. Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
3. Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until ‘just’ combined (don’t over mix).
4. Carefully remove your ‘hot’ pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That’s what you want.
5. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

Cornbread

Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you’re serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can’t go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you’ll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You’ll knock our Cornbread recipe out of the park.

Prep: 10min

Total: 35min

Yield: 12

Serving Size: 1 Serving

Nutrition Facts: calories 180 , Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 , Fiber 0 g, Protein 4 g, Saturated Fat 3 g, servingSize 1 Serving, Sodium 260 mg, Sugar 10 g, Trans Fat 0 g

Ingredients:

• 1/4 cup butter (1/2 stick)
• 1 cup milk
• 1 large egg
• 1 1/4 cups yellow, white or blue cornmeal
• 1 cup Gold Medal™ all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Instruction:

1. Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
2. In a 1-quart saucepan, heat the butter over low heat until melted.
3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Skillet Cornbread

Here’s how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!

Prep: 5min

Total: 25min

Yield: 12 serving(s)

Ingredients:

• 1 c. yellow cornmeal
• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1 tbsp. baking powder
• 1 c. buttermilk
• 1/2 c. milk
• 1 whole egg
• 1/2 tsp. baking soda
• 1/4 c. butter or shortening (Ree uses butter)
• 2 tbsp. butter or shortening (Ree uses butter)

Instruction:

1. Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
2. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
3. In a small bowl, melt 1/4 butter or shortening. Slowly add to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons butter or shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
4. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

Cornbread Recipe