• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Privacy Policy

Eats Delightful

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Privacy Policy
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Privacy Policy
×

Home » Desserts

Published: Jun 13, 2020 by Mimi · Leave a Comment

Homemade Cornbread Recipe

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Print Recipe

This cornbread is tender and moist on the inside, with a golden and crisp crust. Make it sweet or savory depending on what you're serving!

Jump to:
  • homemade cornbread substitutes and variations:
  • Baking cornbread in different pans:
  • Watch: How to make homemade cornbread:
  • Cornbread Recipe

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    When I was younger, my family and I used to go to a barbecue restaurant every summer, and they used to always include the best tasting cornbread ever with each plate.

    Portions were quite small though, so that was the only downside. A major plus with making food at home: you control the portions!

    cornbread in baking dish

    Making homemade cornbread is surprisingly easy! It can all be made in one bowl, if you're not very particular (which I'm not), and all you really need to do is combine your dry ingredients then toss in all of your wet ingredients and mix.

    You can mix your dry ingredients in a separate bowl before adding them to your dry ingredients, but at the end of the day it's all cornbread. So I prefer to make a well in the middle of my dry ingredients to break up the egg and somewhat incorporate the wet ingredients together before mixing in with the dry mixture.

    cornbread dry ingredients
    cornbread batter

    With the weather getting nicer out, it's the perfect time for enjoying some barbecue. What's a better pairing than barbecue and cornbread?? Okay, there may be a few. But it's pretty high on the list!

    homemade cornbread substitutes and variations:

    Depending on what you're serving and how you want to enjoy your cornbread, here are a few ways you can change up this recipe:

    • Cornbread with corn: You can use fresh corn to make this cornbread, but you would need to make a few tweaks. Since fresh corn will add moisture to the batter, you should scale back the milk to about ⅔ cup. Keep a bit of milk reserved on the side because, depending on your corn, you may need some added moisture.
      Add about ¾ cup of fresh or frozen corn kernels to your recipe. Blend the corn if you like a smoother texture or leave whole for a chunkier cornbread.
    • Buttermilk cornbread: Exchanging the milk for equal parts buttermilk gives you a tangier, fluffier, richer cornbread that just tastes amazing! I like to use buttermilk if I'm using this recipe as more of a dessert cornbread because it really gives it a distinct flavor and moistness. If you don't have any on hand, check out how to make buttermilk at home!
    • Savory cornbread: This recipe is more on the sweet cornbread side of things, but you can make it savory if you prefer. To make a plain savory cornbread, cut the sugar down to ¼ cup (for browning) and use a full teaspoon of salt. Below are 2 of my favorite types of savory cornbread.
    • Savory Jalapeño cornbread: Using the same substitutions from the savory cornbread above, fold in about 1 seeded and minced fresh jalapeño to the batter at the very end. Depending on your heat preference, you can scale this up or down to taste.
    • Savory Cheddar cornbread: Again using the substitutions from the savory cornbread, add about ½ a cup of grated cheddar cheese to the batter. You can use any aged cheddar you like. My personal preference is always medium aged! Jalapeños, chives, or green onions also go really well with the cheddar cheese cornbread.
    cornbread overhead view

    Baking cornbread in different pans:

    If you want to make this recipe into different shapes and sizes, here are a few of the different pans you can use, and what the quantities and bake times will be like!

    • Cornbread muffins: This batter can be used to make 12 muffins. The bake time will take around 15 to 20 minutes.
    • Skillet cornbread muffins: You can also make 1 (9 inch) round skillet with this batter. I also recommend buttering your skillet and heating it in the oven for about 5 minutes before adding your batter. That way you get a nice crust forming. Bake time will be about the same 25 to 30 minutes.
    • Cornstick cornbread: If you're using a cornstick pan, this batter makes about 10 to 12. The bake time will be closer to 20 minutes.
    cornbread in plate

    Watch: How to make homemade cornbread:


    Cornbread Recipe

    This cornbread is tender and moist on the inside, with a golden and crisp crust. Make it sweet or savory depending on what you're serving!
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes
    Bake Time: 25 minutes
    Servings: 1 (9x9 inch) cornbread

    Ingredients

    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • ⅔ cup granulated sugar
    • ½ teaspoon salt
    • 3 teaspoons baking powder
    • 1 large egg
    • 1 cup milk
    • ¼ cup vegetable oil, or any neutral flavored oil
    • 1 teaspoon pure vanilla extract, optional

    Instructions

    Grease a 9x9 inch baking dish with butter, and set aside. Preheat your oven to 350°F.

    • In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Whisk together to incorporate. Create a well in the center for the wet ingredients.
    • Add your egg, milk, vegetable oil, and vanilla extract (if using) into the center of your dry ingredients. Starting from the center, whisk together your wet ingredients to break up the egg. Gradually work your way out to incorporate the dry ingredients into the wet. Mix until everything is combined and you no longer see any dry ingredient spots.
    • Pour your cornbread mix into your prepared 9x9 inch baking dish. Bake in the center of a preheated 350°F oven for 25 to 30 minutes, or until a deep golden brown on the outside and a skewer inserted into the center comes out clean. Cool slightly to room temperature before slicing and serving.
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    More Desserts

    • 4 photos of cakes with center text reading 11 cake baking tips - first image is layered chocolate cake, second image is mini coffee cake, third image is banana sheet cake, fourth image is spring lemon Bundt
      Top 11 Cake Baking Tips
    • filled French macarons stacked on serving platter (2)
      How to make macarons: beginner friendly!
    • sliced chocolate chess pie in pie plate (6)
      Chocolate Chess Pie
    • pistachio snowball cookies on wire rack with some cookies rolled in powdered sugar
      Pistachio Snowball Cookies

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    • spring lemon Bundt cake pouring icing over cake
      Simple Powdered Sugar Glaze / Icing
    • glazed sour cream glazed donuts on wire rack
      Sour Cream Glazed Donuts
    • frosted and decorated white cake on cake stand (2)
      Vanilla Buttercream Frosting
    • chocolate chip muffin split in half view of texture (4)
      Bakery Style Chocolate Chip Muffins
    author photo

    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

    More about me →

    Popular Categories

    • Cakes
    • Cupcakes
    • Cookies
    • Muffins
    see more recipes →

    Footer

    ↑ back to top

    More

    • Recipes
    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for recipes and updates sent straight to your email

    Work With Me

    • Contact
    • Portfolio

    Eats Delightful Copyright © 2019-2023

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT