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Homemade Cornbread Recipe

Cornbread Recipe

Say goodbye to dry, crumbly cornbread! This easy recipe delivers a super moist, tender, and flavorful cornbread every time, using simple pantry staples. Perfect as a side or a treat on its own.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 16 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American, Southern
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup granulated sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter melted (8 tablespoons / 113g)
  • ½ cup vegetable or canola oil
  • 1 ¼ cups milk whole or 2% recommended
  • 3 large eggs

Equipment

  • 9x13 inch baking pan (glass or metal)
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease your 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
  3. In a medium bowl, whisk together the melted butter, oil, milk, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined. Do not overmix; a few small lumps are okay.
  5. Transfer the batter to the prepared pan and spread evenly. Bake for 35–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Allow the cornbread to cool in the pan for 15–20 minutes before cutting into squares. Serve warm, optionally with butter and honey.

Notes

Add-Ins: Feel free to add ½ cup shredded cheddar cheese, 1 cup corn kernels, or ¼ cup diced jalapenos to the batter for variations.
Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Doubling: This recipe can be easily doubled and baked in two 9x13 inch pans.