This homemade cornbread is so easy to make, and is the perfect way to round out your dinner. Add in some melted butter and drizzle with honey for an extra special treat!
Homemade Cornbread
I love cornbread. Growing up, it’s the bread that we frequently had accompanying our dinner most nights. We’d cut out a piece, slice it open, slide in a bit of butter to melt, and devour it. My own kids really enjoy eating it too, and since they’re growing tweenagers, I usually make two pans at a time. In addition to sliding butter into each slice, we like to drizzle a little bit of honey over the top, for an extra special treat.
The recipe calls for a regular baking pan, because not everyone owns a cast iron skillet. However, if you have a cast iron skillet, I recommend using that. Cornbread in a cast iron skillet is SO GOOD! I melt butter in the skillet and use it to coat the bottom and sides, instead of using non stick spray. Also, I prefer to make my cornbread with buttermilk instead of regular milk. Either will work, but it’s hard for me to find buttermilk in a small container. I use it frequently, so the larger quantity doesn’t go to waste. If you can’t get a small bottle, regular milk will be fine 🙂
- ½ stick of butter
- 1 cup of whole milk (or buttermilk)
- 1 Egg (Large)
- 1¼ cup of yellow corn meal
- 1 cup of all purpose flour
- ½ cup of white sugar
- 1 tablespoon of baking powder
- Pinch of salt
- Preheat oven to 375'F
- Spray your pan with nonstick spray.
- In a large bowl, combine milk, egg and butter.
- Using Hand Mixer. mix on low for about 1 minute.
- Add in flour, corn meal, sugar, baking powder, and salt and mix until well combined.
- Pour your mixture into your prepared pan.
- Place into your oven on the middle rack.
- Bake for about 25 minutes on until golden on top.
- Use a tooth pick and stick it in the middle and if it comes out clean, it is done.
- For best results, Allow to cool about 5 minutes and Serve warm.
This post is not sponsored but may contain affiliate links. Below are a few products that you might find useful when making this recipe. Enjoy!
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Freshware SL-101RD 6-Cavity Pyramid Shape Silicone Mold for Soap, Cake, Bread, Cupcake, Cheesecake, Cornbread, Muffin, Brownie, and More
Lodge Cast Iron 7-Stick Cornstick Pan
Camp Chef Cast Iron Western Corn Bread Pan
OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow
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KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
OXO Good Grips Silicone Spoon Spatula, Medium, Raspberry
Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3
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Love cornbread I grew up on it. Make it from scratch regularly have used different recipes, but I have never seen a recipe without oil?added and as easy to make. Will give it a try. Thanks
I seriously love cornbread! This looks delicious!
I’ve never tried making cornbread in anything other than cast iron.
slehan at juno dot com
This looks so yummy! I love cornbread 🙂
I love cornbread — going to give this recipe a try.
I hope you enjoy it as much as my family does, we’ll be having some tomorrow too! Happy Thanksgiving!
Yummy! Who doesn’t love a good cornbread?! One of my favorite Thanksgiving staples.
I love cornbread, a lot of times I just consider it my dessert. With a little honey and butter, yum!
I love cornbread, thank you so much for this recipe!
Sounds delish! Will definitely try instead of our favorite box mix!
I just love cornbread! I have no idea if I actually have the patience to make it myself, but sure love eating it! 🙂
I opt for the buttermilk! Ah, cornbread. Without it the entire South would collapse.
This recipe sounds simple and tasty. Will have to try it & include my kiddo! Thanks.