EASY HOMEMADE CORNBREAD Recipe

I have a special place for my simple homemade cornbread, a recipe I cherish when a hearty addition brightens my meal. When I mix cornmeal, egg, and milk with a hint of sugar, the aroma conjures cherished memories. Every slice delights me with its subtle Southern charm.

I’m excited to share my take on an easy homemade cornbread that turns out deliciously simple and fast. I’ve always been a fan of recipes that use just basic ingredients to create something amazing.

With 1 cup cornmeal, 1 cup all-purpose flour, and 1/4 cup granulated sugar as the base, this recipe keeps things uncomplicated. I mix in 1 tablespoon baking powder and a pinch of salt then add 1 cup milk, 1 large egg and 1/4 cup melted butter to tie it all together.

It reminds me of classic recipes like Simple Sweet Cornbread Recipe and Homemade Cornbread Sweet, but with a twist that makes it uniquely mine. The mix bakes to a perfect golden finish in less than 30 minutes, giving you a quick and satisfying treat.

If you’re looking for an easy way to impress at your next meal, I promise that this recipe is a great place to start.

Why I Like this Recipe

I like this recipe because:
1. I love how simple it is—only 8 ingredients, so I never feel overwhelmed when I’m cooking.
2. The quick prep time is a lifesaver; who has more than 30 minutes to spare these days?
3. The southern flavor it gives off always takes me back to home-style cooking and really comforts me.
4. I dig that I can bake it in a skillet and get that crispy edge along with a soft center that makes every bite awesome.

With just eight basic ingredients and a super short baking time of less than 30 minutes, this cornbread recipe is pretty much my go-to when I want a little taste of the South without a whole lotta fuss. First, I heat up my oven to 400°F and grease a 9-inch skillet real good. I mix together cup of cornmeal, cup of flour, sugar, baking powder, and salt in one bowl and then whisk up milk, an egg, and melted butter in another. I combine the wet and dry ingredients till just mixed (don’t overdo it or the bread gets tough) and pour everything into the pan. After baking for about 20-25 minutes until golden on top and clean when tested with a toothpick, I let it cool a bit so I don’t burn my fingers. It’s simple, fast, and full of that down-home flavor I always crave.

Ingredients

• Cornmeal: Provides carbs and fiber, giving the cornbread its hearty, textured base.
• All-Purpose Flour: Mainly carbohydrates; binds ingredients together and ensures a soft crumb.
• Sugar: Adds sweetness and promotes browning for a pleasing golden crust.
• Baking Powder: Helps the batter rise, creating a light, airy texture throughout.
• Milk: Offers protein and moisture, enriching the overall flavor and structure.
• Egg: Works as a binder while contributing protein and a rich flavor profile.
• Melted Butter: Enhances moisture and flavor, making every bite tender and delicious.
• Salt: Balances the sweetness and intensifies the other flavors in the mix.

Ingredient Quantities

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup melted butter

How to Make this

1. Preheat your oven to 400°F and grease a 9-inch skillet or an oven-safe baking pan real good.

2. In a big bowl, mix 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup melted butter until it’s all blended.

4. Pour the wet mixture into the dry ingredients and stir until just combined; don’t overmix or you’ll get a tough cornbread.

5. Pour the batter into your greased pan and smooth it out evenly so it cooks the same everywhere.

6. Place the pan in the oven and let it bake for 20-25 minutes till the top looks golden and a toothpick inserted in the center comes out clean.

7. Remove the pan from the oven and let it cool a few minutes before slicing it up, so you don’t burn your fingers.

8. Serve warm and enjoy the wonderful southern flavor in every bite.

Equipment Needed

1. Oven (preheated to 400°F)
2. A 9-inch skillet or an oven-safe baking pan (for the batter)
3. Two mixing bowls (one large for the dry ingredients and one for the wet ones)
4. Measuring cups and spoons (for accurate ingredient portions)
5. A whisk (to blend the milk, egg, and melted butter)
6. A spatula (to stir the wet and dry ingredients together without overmixing)
7. A toothpick (to check if the cornbread is baked through)
8. A cooling rack or sturdy plate (to let the baked cornbread cool before slicing)

FAQ

EASY HOMEMADE CORNBREAD Recipe Substitutions and Variations

• For the 1 cup of cornmeal, you can try using polenta or even a mix of finely ground corn flour though it might change the texture a bit.
• If you’re out of all-purpose flour, sometimes whole wheat flour works fine or a gluten free flour mix if you need it to be that way.
• For the milk, almond milk or soy milk are good substitutes if you want a dairy-free option, but they might make the cornbread a little denser.
• If you don’t have a large egg, you can use 1/4 cup of unsweetened applesauce as a replacement, which can also make the cornbread a bit moister.
• For the melted butter, vegetable oil or coconut oil can be used instead; just be aware that coconut oil might add a slight coconut flavor.

Pro Tips

1. Make sure all your ingredients, like the milk and butter, are at room temp. This helps everything mix together smoother and prevents lumps, which can mess up the texture of your cornbread.

2. Be careful not to overmix the batter. A few streaks of flour are fine and if you mix too much, you’ll end up with a tougher bread that ain’t as fluffy.

3. Test your doneness by sticking a toothpick right in the center. If it comes out clean, you’re good to go. If not, give it a few extra minutes, but keep an eye on it so it doesn’t burn.

4. For an extra kick, try brushing a little extra melted butter on top right after you take it out of the oven. This not only adds flavor but also gives the crust a nice shine.