Homemade Cornbread is a deliciously crumbly, slightly sweet bread that pairs perfectly with homemade gumbo, chili, or even topped with honey or maple syrup. If you prefer a sweeter cornbread, try using a cake mix as the base for a different variation.
With many cornbread recipes available, there’s always a debate about which is the best—some are sweeter, some are more savory. And there’s even a debate about whether it’s spelled cornbread or corn bread. This recipe strikes a balance between sweet and savory, resulting in a crumbly texture that’s perfect with butter.
Ingredients for Homemade Cornbread
Cornbread is a type of quick bread (no leavening agent) made primarily with cornmeal.
- Milk: Whole milk is preferred in this recipe. Allow the cornmeal to soak in the milk for about 10 minutes to soften it before adding other ingredients.
- Cornmeal: Cornmeal is made from ground yellow corn. Yellow cornmeal is recommended for its stronger flavor.
- Sugars: This recipe includes both granulated and brown sugar, adding sweetness without making the bread overly sweet.
How to Make Homemade Cornbread
Skip the store-bought cornmeal mix and make your own homemade cornbread with ease. Here’s how:
- Soak the Cornmeal: In a large bowl, combine the milk and cornmeal. Let it soak for about 10 minutes to soften the cornmeal.
- Mix Ingredients: After the cornmeal has soaked, add the flour, both sugars, salt, baking powder, egg, and vegetable oil to the bowl. Mix until well combined.
- Bake: Pour the batter into a prepared 9×9-inch (23×23 cm) baking dish sprayed with cooking spray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes.
- Check for Doneness: Use a toothpick to test if the cornbread is done. Insert a dry toothpick into the center of the bread—if it comes out clean, the cornbread is ready. If it comes out wet, continue baking.
- Cool and Serve: Once done, remove the cornbread from the oven and let it rest for about 20 minutes before cutting and serving.
Store the cornbread in an airtight container at room temperature for 1-2 days or in the refrigerator for a few more days to extend its shelf life.
Ingredients
- 1 cup milk (240 ml)
- 1 cup cornmeal (150 grams)
- 1 cup all-purpose flour (120 grams)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup brown sugar (70 grams)
- 1 teaspoon salt (5 grams)
- 3½ teaspoons baking powder (17 grams)
- 1 large egg
- ½ cup vegetable oil (120 ml)
- Serve topped with honey or maple syrup, or alongside chili or your favorite soup
Instructions
- Preheat oven to 400°F (200°C) and spray a 9×9-inch (23×23 cm) baking dish with cooking spray.
- In a large bowl, combine milk and cornmeal. Let this soak for 10 minutes.
- Add the flour, granulated sugar, brown sugar, salt, baking powder, egg, and vegetable oil to the bowl. Mix until well combined.
- Pour the batter into the prepared baking dish.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread rest on a cooling rack for about 20 minutes before cutting and serving.
Enjoy this homemade cornbread with your favorite toppings or as a side to a warm bowl of soup or chili!
