When is Dinner

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Homemade Cornbread

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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

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.

Lodge L8CB3 Cast Iron Cornbread Wedge Pan, Pre-SeasonedLodge L8CB3 Cast Iron Cornbread Wedge Pan, Pre-SeasonedLodge L8CB3 Cast Iron Cornbread Wedge Pan, Pre-Seasoned

Cornbread in a cast iron skillet is SO GOOD!

The one featured above is affordable, and if you frequently make cornbread (WE DO), you won’t regret it!

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 🙂

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KEY INGREDIENTS IN HOMEMADE CORNBREAD:

  1. Butter: You can use oil, lard (Crisco), or butter to make cornbread, but butter gives the best flavor and yields the best results. ADDITIONALLY, be sure to slice the cornbread horizontally in the middle and add a dab of butter to melt, while the cornbread is hot. IT’S SO GOOD!
  2. Buttermilk:  You can use Milk or Buttermilk, but Buttermilk makes the cornbread extra moist. My beloved Granny insisted that ALL her cornbread was made with buttermilk, so that’s the way I make mine 🙂 
  3. Buttermilk Substitute: If you are out of Buttermilk, you CAN make a substitute at home, though actual buttermilk gives the BEST result. To make Buttermilk Substitute, add 2 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup, then pour room temperature whole milk to make 1 cup total. Stir and let sit for 5 minutes. This will sour the whole milk so it can be used in the recipe.
  4. Cornmeal: You really can’t make cornbread without cornmeal! Slightly more cornmeal than flour yields  the BEST cornbread. With 1 1/4 cup of cornmeal, you should get the most flavorful cornbread.
Yield: 8

Homemade Cornbread

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

Ingredients

  • 1/2 stick of butter
  • 1 cup of whole milk or buttermilk
  • 1 Egg Large
  • 1 1/4 cup of yellow corn meal
  • 1 cup of all purpose flour
  • 1/2 cup of white sugar
  • 1 tablespoon of baking powder
  • Pinch of salt

Instructions

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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 332mgCarbohydrates: 43gFiber: 2gSugar: 16gProtein: 6g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

© Karen Puleski
Cuisine: American / Category: Bread

HOW TO STORE LEFTOVER CORNBREAD:

Store leftover cornbread in an airtight container at room temperature for up to 4-5 days. 

HOW TO FREEZE CORNBREAD:

Freezing Instructions: To freeze, store cornbread in an airtight container, clearly labeled with contents and date, for up to 3 months. When ready to use, let it thaw overnight in the refrigerator. You can heat up in the microwave, but for best results, bake at 300°F in the oven for about 10 minutes.

Optional add-ins: Diced jalapeño peppers, 1 cup any berries, 1 cup shredded cheddar cheese, or bacon crumbs.

Optional TOPPINGS: Extra butter, Drizzled Honey, Honey Butter, Jelly or Jam.

 

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These are a few items I find helpful when preparing Homemade Cornbread in my own kitchen:

OXO Good Grips 3-piece Mixing Bowl Set, White Bowls with Blue/Green/Brown HandlesOXO Good Grips 3-piece Mixing Bowl Set, White Bowls with Blue/Green/Brown HandlesOXO Good Grips 3-piece Mixing Bowl Set, White Bowls with Blue/Green/Brown HandlesSilicone Spatula, Stainless Steel Core Heat Resistant Non stick Rubber Spatulas, Set of 4Silicone Spatula, Stainless Steel Core Heat Resistant Non stick Rubber Spatulas, Set of 4Silicone Spatula, Stainless Steel Core Heat Resistant Non stick Rubber Spatulas, Set of 4Wilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, Will Heat Evenly for Years of Quality Baking, 8-inchesWilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, Will Heat Evenly for Years of Quality Baking, 8-inchesWilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, Will Heat Evenly for Years of Quality Baking, 8-inchesWilton Perfect Results Non-Stick Mini Loaf Pan, 8-CavityWilton Perfect Results Non-Stick Mini Loaf Pan, 8-CavityWilton Perfect Results Non-Stick Mini Loaf Pan, 8-CavityOXO Good Grips Batter BowlOXO Good Grips Batter BowlOXO Good Grips Batter BowlWilton 2103-1112 Scoop-It Batter Spoons, Set of 3Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3Wilton 2103-1112 Scoop-It Batter Spoons, Set of 3Tovolo Cupcake ScoopTovolo Cupcake ScoopTovolo Cupcake ScoopKitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour SilverKitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour SilverKitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver

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Comments

  1. Karen Puleski says

    My Granny LOVED cornbread, she always used buttermilk in hers, but she made cornbread with most of their meals. I always think of her when I make it. Miss her so very much, everyday.

  2. Gina Rampy says

    This looks so good. My grandmother let me help her make it when I was a little girl. It’s the first thing I learned to bake.

  3. Jerry Marquardt says

    The looks so good, and I don’t even care which season. Who wouldn’t want some of this, the photos are so scrumptious.

  4. Jennifer Hedden says

    I love homemade cornbread! It goes great with so many things or all by itself. When I was a kid my grandma had me try cornbread crumbled up in milk and surprisingly I really liked it. So every time we have cornbread I have to have cornbread in milk.

  8. Sunnymay says

    The Homemade Cornbread recipe looks good and I like the tip about the non-stick spray to spray on wrought iron pan before adding cornbread. I’ve also seen melted butter used for the pans. At the West Side Market, they have raspberry, blueberry or apple cornbread that makes it even more yummy.

  11. Renee Rousseau says

    I have never tried to make homemade cornbread, I think it is about time. Cornbread will make a nice side for almost any meal.

  12. Cynthia C says

    I always have buttermilk left over when I make German Chocolate cake. This would be a great way to use it.

  15. Jennifer Hedden says

    I love homemade cornbread! I have tried so many different cornbread recipes and have enjoyed them all. I will have to give this recipe a try. It looks delicious! Thank you for sharing.

  16. Sherry Butcher says

    I have some friends that use a mix and I’m going to make this for them. I know it’s so much better. Thanks for sharing.

  19. Laura Griggs says

    My mil taught me how to make cornbread. The best ever! I get single serve buttermilk at walmart where the chocolate and strawberry single serves are. Hope that helps!

  20. Judy Cox says

    My husband learned to make cornbread from his mother and the first rule was A Blackironed Skillet!!! We both love cornbread and he still makes it just like his mother showed him!!

  22. Saundra McKenzie says

    Sounds good, but not like we make it in the South. I’ll try your recipe and see how we like it.

  24. Jan Lee says

    I haven’t had cornbread in a very long time. I’d love to share this recipe and have someone make it for me, with some chili, lol 🙂

  26. Elizabeth Tarlow says

    Sounds perfect! I’m making Chili this weekend, and your Cornbread will be perfect with it! Thanks for sharing 🙂

  27. Birdie Skolfield says

    looks divine i wonder if I could add a can of Mexican Corn would it come out too chewy and fall apart?

  29. Dana Rodriguez says

    I haven’t made cornbread in awhile. I am going to try your recipe. Looks delicious!

  32. Tamra Phelps says

    I love cornbread. I don’t use a specific recipe. I just eyeball it, as my Granny said, lol.

  33. Yogetwell says

    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

  43. ov099 says

    I just love cornbread! I have no idea if I actually have the patience to make it myself, but sure love eating it! 🙂

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