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Homemade Cornbread

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Homemade Cornbread is light, fluffy, crispy, and absolutely perfect! It’s a delicious side dish that you can have on the table in 30 minutes! Score!

 

Main image of homemade cornbread for recipe

 

This is the BEST cornbread recipe. It’s perfectly moist, fluffy insides and crisp, golden outsides will make you want to dive right in.

I love that this homemade cornbread recipe is so quick to make! It’s an easy recipe that can be done as fast as Jiffy mix.

I’ve made boxed cornbread before and it’s got nothing on this quick cornbread. This is not only faster but much better tasting too.

And this sweet cornbread recipe isn’t overly sweet. That’s important! It’s not cornbread cake and it’s not dry cornbread. It’s perfect.

Plus this homemade sweet cornbread is made using all simple pantry ingredients. No buttermilk. No creamed corn. Just what you’ve got in your fridge.

 

flour, cornmeal, sugar, baking powder and salt added to a bowl, unmixed

 

What Ingredients are in Homemade Cornbread?

Easy homemade cornbread is the perfect side dish because it only calls for simple ingredients. Here’s what you need!

  • Flour: Flour gives the cornbread texture and a soft consistency. It keeps it from being too dry.
  • Cornmeal: Essential for cornbread! This gives it the grainy texture and golden brown color.
  • Sugar: I don’t add a lot of sugar because I think this amount is perfect. Feel free to increase for a sweeter cornbread.
  • Baking Powder: Baking powder helps the cornbread to rise and puff.
  • Salt: The salt brings out the flavors of the rest of the great side dish.
  • Milk: For a moist cornbread! Use whole milk, almond milk, or any milk you’ve got in your fridge!
  • Vegetable Oil: Feel free to substitute with another soft oil, melted butter, or even bacon grease or lard for more flavor.
  • Egg: The egg binds the cornbread together and helps it rise.

Pro Tips:

  • Cornmeal isn’t corn flour. Be sure to grab the right thing!
  • White cornmeal or yellow cornmeal should work so use what you’ve got.

 

dry ingredients mixed. Milk, vegetable oil and egg added to dry ingredients

 

How to Make Cornbread

This easy cornbread recipe takes a few simple steps and can be in the oven in just three minutes!

  1. Combine Dry Ingredients: Make sure these are well mixed before adding the remaining ingredients.
  2. Add Wet Ingredients: Don’t overmix! When everything is moistened, it’s ready to go in the oven.
  3. Bake: When a toothpick comes out clean, you’ll know the cornbread is done.

Pro Tips:

  • You’ll need a 9 inch cake pan, baking dish, or even cast iron pan to make the cornbread.
  • Make cornbread muffins by using a muffin tin with muffin cups and reduce the baking time to 15 minutes.
  • Use cooking spray or parchment paper to help your cornbread keep from sticking.
  • Be careful if using a hand mixer not to overmix. You may have a hard time if your mixer goes too quickly.

 

cornbread mixture mixed in a bowl, ready for pan

 

Is Cornbread Gluten Free?

Generally speaking tender cornbread is not gluten free. 

Although cornbread is made using cornmeal, which is gluten free, it all usually includes some sort of all-purpose flour.

There are gluten free flours that have a 1-1 ratio when baking but I haven’t personally tried them in this recipe.

If you do try it, please let us know in the comments how the cornbread turns out!

 

cornbread mixture poured into a square baking dish

 

Can Dogs Eat Cornbread?

While there isn’t anything inherently toxic to dogs in cornbread, they probably shouldn’t be eating it.

Dogs have a difficult time processing fats, sugars, and flours. Some dogs can even be allergic!

So I wouldn’t specifically feed your dog cornbread. 

If the dog gets into the cornbread, watch for any negative side effects but the dog should be okay.

You can always call the vet to double check if you have any concerns.

 

baked cornbread fresh from the oven.

 

Is Cornbread Healthy?

Fluffy cornbread is as healthy as most other breads. It’s not an overly sweet bread so you don’t need to worry about the amount of sugar.

But it does include flour, milk, eggs, sugar, and cornmeal. All of which I’m sure are banned on some types of diets!

So just follow your instincts and eat cornbread like you would any other bread and enjoy!

 

zoomed in image of cornbread in pan cut into 9 squares.

 

What Goes with Cornbread?

This easy homemade cornbread recipe goes great with so many things!

Here’s a few of the best cornbread toppings!

Homemade cornbread is most often served alongside a bowl of chili or soup. But there’s lots of ideas for serving cornbread!

Breakfast:

Dinner:

Don’t forget when you’re serving with chili to have some cheddar cheese and sour cream on hand! Then you’ve got the perfect meal!

 

top view looking down of cut cornbread on a plate

 

Can You Freeze Cornbread?

Definitely! Cornbread freezes well and still tastes delicious when thawed.

First, allow the cornbread to come to room temperature.

Then you can either freeze the entire pan full of cornbread or you can freeze in individual serving portions.

To freeze the pan, wrap tightly with plastic wrap and then cover with 2 layers of aluminum foil.

To freeze individually, wrap each piece in plastic wrap and then place in a freezer safe bag or container.

The cornbread will keep for up to 3 months and can be thawed on the counter for a few hours before eating.

 

side veiw of

 

Can You Make Cornbread Without Eggs?

Cornbread is often made with eggs because it adds richness, softness, binds, and helps the cornbread rise.

Without eggs, cornbread is often dry, flat, and crumbly. However, I know there are eggless cornbread recipes.

And there are egg substitutes like flax eggs and things too!

Just like with the gluten free flour, I haven’t personally tried it but if you do please let me know!

 

zoomed in image of cornbread on a plate

 

How Long Does Cornbread Last?

Cornbread can turn bad fairly quickly if it’s not stored properly.

Always keep your cornbread covered to prevent it from drying out but wait until it’s cooled to prevent condensation.

Keep the cornbread in an airtight container to prevent bacterial growth.

On the counter your cornbread should last for 2-3 days.

In the fridge the cornbread should last for up to a week.

 

cut cornbread on counter

 

Homemade Cornbread is a quick and easy side dish that goes great with everything! It’s delicious on it’s own or great slathered in butter and honey. Enjoy!

 

Yield: 9 servings

Homemade Cornbread

side veiw of homemade cornbread stacked up

Homemade Cornbread is light, fluffy, crispy, and absolutely perfect! It’s a delicious side dish that you can have on the table in 30 minutes! Score!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Instructions

  1. Preheat oven to 400*F
  2. Grease a 9 inch pan.
  3. Combine flour, cornmeal, sugar, baking power and salt.
  4. Add milk, vegetable oil and egg. Mix well.
  5. Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 250mgCarbohydrates: 28gFiber: 1gSugar: 7gProtein: 4g
Originally Posted: August 21, 2014

Photos & Text Updated: March 30, 2023

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