Print

Easy Homemade Cornbread

Golden homemade cornbread baked in a white pie dish and sliced into wedges with one slice lifted, served with butter and honey on a kitchen countertop.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy homemade cornbread is tender, golden, and lightly sweet — the perfect balance for serving alongside chili, soups, or barbecue. Made with simple pantry staples, it bakes up beautifully in a pie plate, cast iron skillet, or 8×8 dish in about 20 minutes.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 TBSP granulated sugar
  • 1 TBSP baking powder
  • 1/4 tsp salt
  • 1 cup milk, room temperature
  • 1 large egg
  • 1/4 cup neutral oil

Instructions

  1. Preheat oven to 425°F. Generously coat a 9-inch pie plate, cast iron skillet, or 8×8 baking dish with butter.

  2. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together milk, egg, and oil until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — the batter should be fully moistened but slightly textured.

  5. Pour batter into the prepared dish and spread evenly.

  6. Bake for about 20 minutes, or until the top and edges are golden brown and a toothpick inserted in the center comes out clean.

  7. Cool slightly, slice into 8 pieces, and serve warm.

Notes

  • For crispier edges, preheat a cast iron skillet in the oven with butter before adding the batter.

  • If you prefer a sweeter cornbread, increase the sugar to 1/4 cup.

  • This recipe doubles easily for a 9×13 pan. Increase bake time slightly and watch for golden edges.

  • Serve warm with butter, homemade honey butter, honey, chili, soups, or barbecue.

Find it online: https://ourgratefulkitchen.com/easy-homemade-cornbread/