Easy Cornbread Recipe

Looking for the best easy cornbread recipe that’s moist, fluffy, and packed with flavor? This quick and simple recipe combines the perfect blend of cornmeal and flour to create a buttery, tender cornbread with just the right amount of sweetness. Whether you’re serving it as a side for chili, barbecue, or soups, or enjoying it as a snack with honey or maple syrup, this homemade cornbread is sure to impress.

Perfect for beginners, this recipe uses common pantry ingredients like eggs, milk, and butter to deliver that classic golden crust and soft interior. Plus, we’ve included tips for gluten-free, dairy-free, and savory variations, making it versatile for any dietary needs.

Ingredients:

• ½ cup cornmeal
• 1 ½ cups all-purpose flour
• ⅔ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs, beaten
• 1 ¼ cups milk
• ⅓ cup oil (vegetable or canola)
• 1 tablespoon honey
• 3 tablespoons melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8- or 9-inch round baking pan.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, then whisk in the milk, oil, melted butter, and honey.
4. Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix.
5. Pour the batter evenly into the prepared pan. Smooth the top with a spatula if needed.
6. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or maple syrup for a sweet and savory treat.

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Tips:

• Don’t overmix: Stir the batter just until the ingredients are combined to avoid a dense texture.
• Room temperature ingredients: For best results, use room temperature eggs and milk.
• Check for doneness: Start checking around 35 minutes to prevent overbaking. The cornbread should be golden brown with a moist crumb.

Variations and Substitutions:

• Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Dairy-free option: Use almond milk or oat milk and replace the butter with dairy-free margarine.
• Add-ins: Mix in ½ cup of shredded cheese, diced jalapeños, or corn kernels for extra flavor and texture.

FAQs:

Can I make this cornbread ahead of time?
Yes! Bake it ahead and store it in an airtight container at room temperature for up to two days. Warm slices in the oven or microwave before serving.

Can I use another type of pan?
Absolutely. You can use a square pan, a cast-iron skillet, or even muffin tins. Adjust the baking time accordingly (muffins may take only 20–25 minutes).

Is this recipe sweet or savory?
This recipe leans slightly sweet, but you can reduce the sugar to ⅓ cup or omit the honey for a more savory version.

Serving Suggestions:

• Pair with a hearty chili or soup for a comforting meal.
• Serve as a side dish for barbecue or roasted meats.
• Top with whipped butter, honey, or a drizzle of maple syrup for breakfast or brunch.

Why You’ll Love This Recipe:

This easy cornbread recipe is quick to prepare, requires simple pantry staples, and delivers a moist, fluffy texture with a hint of sweetness. It’s versatile enough to accompany savory dishes or stand on its own as a satisfying snack. Whether you’re serving it for a family meal, a holiday gathering, or a potluck, this cornbread is always a crowd-pleaser!