The Best Homemade Cornbread Recipe
This recipe for homemade cornbread is tried and true and perfect EVERY time! My family has been making this easy cornbread recipe for decades and THOUSANDS of people on the internet LOVE it too! Read the reviews!
Servings: 9
Equipment
- medium mixing bowl I love these because they have lids and double as serving bowls.
- parchment paper The precut pieces are easy to use and cut as needed.
Ingredients
- 1 cup all-purpose flour not self rising flour
- 1 cup yellow cornmeal fine ground, not cornmeal mix
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder see notes for recent changes
- 1/3 cup neutral oil or melted butter
- 1 large egg
- 1 cup milk or milk substitute like almond milk
Instructions
- Grease a 9-inch round cake pan or square baking dish or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Notes
- NOTE! The original recipe called for 3.5 teaspoons of baking powder and it worked great for many people (me included) but a few people reported it leaving a bitter taste. I take reviews seriously, so I did major recipe testing on 6/11/24 and tested the recipe 10 times on one day. I made the decision to change the amount of baking powder to 1.5 teaspoons. I tested it many times and had my mom test it as well at sea level. I believe this is a great move for everyone and the recipe will work perfectly. You can always use the original amount of baking powder if that's how you made it before.
- You can make this in a 9-inch round cake pan, 9-inch square baking dish, or 9-inch cast iron skillet. You can also bake this in an 8x8 square baking dish for 35 minutes, make it into 12 standard sized muffins baking them 15-18 minute, or double the recipe and toss it in a 9x13-inch baking pan and bake for 45-50 minutes.
- Use yellow cornmeal in this recipe. White works fine, but it just doesn't look the same. Don't use a cornmeal mix or self-rising cornmeal so check the package to make sure it doesn't have added baking soda, baking powder, or salt.
- To make this recipe gluten free, simply substitute the all-purpose flour for a gluten-free 1:1 baking flour. It works very well! You can let the batter rest in the pan for 30 minutes before baking to improve texture.
Nutrition
Serving: 1 of 9 slices | Calories: 274kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 443mg | Potassium: 121mg | Fiber: 2g | Sugar: 16g | Vitamin A: 74IU | Calcium: 131mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
