Today we’re sharing our favorite cornbread recipe. This is the perfect cornbread quick to make along with your chili, soup, stew or any meal where you need a delicious side.
All about this Homemade Cornbread Recipe
This homemade cornbread comes together so quickly and easily. In less than an hour, you will have a delicious pan of cornbread and there is no need for any box mix. We’re not against a box mix but after you make homemade cornbread and find how easy and yummy, it’s really a no brainer.
The best way to make cornbread is in a cast iron skillet. There is just no comparison of the delicious crust that develops when you bake in a cast iron pan or baking dish. All that is needed is to melt butter, coconut oil, or another oil in the pan before you put your batter in the pan.
Not only can cornbread go with your favorite chili or soup but it can also be warmed up for breakfast or dessert. Some people even have milk and cornbread which is cornbread that you cover with milk and eat. One of our favorite uses for cornbread is to use it to make cornbread dressing or stuffing. It hands down makes the yummiest dressing to go with your turkey or favorite meal. If you like cornbread, you will find there is not really any bad way to make or have it. Warm cornbread with butter, honey or maple syrup is where it is at!
Homemade Cornbread Recipe
The best cornbread recipe ever!
Ingredients
- 1 1/2 cups flour
- 2/3 cup sugar
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 2 eggs
- 1/3 cup oil or coconut oil
- 3 tbsp butter
Instructions
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Mix all ingredients in the bowl.
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Pour into heated and oiled cast iron pan or baking dish.
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Bake at 350 degrees for 35 minutes or until golden brown.
Make this homemade cornbread recipe your own
This cornbread recipe is quite versatile. You can add herbs and spices to make it a savory cornbread. You can also add cheese and jalapenos to make a cheesy jalapeno cornbread. Or try using this cornbread batter to make a Mexican casserole.
If you’ve never made homemade cornbread before, we would highly encourage you to give it a try. This cornbread is so easy to make and practically fool proof. You’ll end up with a delicious slightly sweet cornbread with an amazing crumb and is dense enough to be picked up but light enough to also be eaten with a fork or at the bottom of your chili.
This cornbread will keep for several days at room temperature if stored in an airtight container or covered once cooled. Place the cornbread in the refrigerator for longer storage.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
