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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.

Cornbread is also delicious with pear jam

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 🙂

 

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.

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.

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!

 

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

Don’t miss these additional bread recipes here at When Is Dinner:

 

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Gina Rampy

Friday 18th of October 2019

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.

Karen Puleski

Wednesday 30th of October 2019

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.

Jerry Marquardt

Friday 11th of May 2018

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

Jennifer Hedden

Friday 11th of May 2018

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.

Gina Ferrell

Friday 11th of May 2018

I love cornbread especially with my homemade red beans and rice.

kathy pease

Friday 11th of May 2018

This looks so yummy and I will have to try out the recipe :)

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