Easy homemade cornbread presented below is soft on the inside with crispy and crunchy edges on the outside.
Cornbread can be served for breakfast or as a side for lunch or dinner or on its own with a dab of butter and a drizzle of honey.
This cornbread also makes a perfect combination with chili, soup, or your favorite bbq meat.
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What is cornbread?
It is a popular bread recipe from the Southern part of the United States, a quick bread prepared using baking powder and without yeast. The color and flavor of this bread come from the cornmeal.
I first had cornbread at the Golden Corral restaurant. My friends and colleagues were huge fans of cornbread, but I did not know how it tasted since I had never had it. But on the day we visited the restaurant it was one of the best items in their buffet. And as you all know, if we like any food recipes, we recreate them at home, which was one of them. The cornbread recipe is so simple, and the outcome was so tasty it was instantly a big hit. It then featured regularly at all our barbeque and potluck events.
What is cornmeal?
Cornmeal is a coarse flour obtained from whole dried corn. Cornmeal is not the same as corn starch which has a fine and smooth texture. Cornmeal is popularly used at pizzerias. You will see chefs sprinkling some cornmeal on the work surface before placing the dough and shaping them. Cornmeal helps to prevent the pizza dough from sticking to the work surface or the pan.
Ingredients for Easy Homemade Cornbread Recipe
1 cup Cornmeal (check substitute below)
1 cup All-purpose flour
⅓ cup Brown sugar (check tips for substitutes)
⅓ cup White sugar
2 teaspoon Baking powder
½ teaspoon Salt
¾ cup Milk (see tips)
1 fresh Corn ear, blend to chunky paste (optional, but gives more flavor)
⅓ cup Oil (see tips)
1 Egg
How to make Cornbread at home?
Preheat the oven to 350 degrees F. Grease your 8 or 9-inch baking pan with a good amount of butter and keep it aside.
In a bowl, add cornmeal, flour, brown sugar, white sugar, baking powder, salt, and mix.
To this, add wet ingredients - milk, oil, chunky corn paste, egg, and mix until everything is combined. Do not overmix. Check video here
Transfer this to the prepared baking dish.
Bake at 350 degrees F for 30-40 minutes or until a toothpick inserted at the center comes out clean.
Serve with honey, jam, butter, or as a side with your favorite meal and enjoy.
How to make cornbread without cornmeal?
If you are in India, you can use ¾ cup of makki atta or maize flour or fine corn flour (not corn starch) along with ¼ cup khandwa sooji (coarse one) instead of cornmeal to make this bread recipe.
Some tips before baking
- See that there are no lumps in the batter before baking cornbread. Also, make sure that you don't overmix.
- 2 teaspoon Baking powder makes the cornbread fluffier.
- If you want to make it moist, slightly increase the amount of milk (by ¼ cup) or oil (by ⅓ cup) if needed.
- Cast iron skillet will give a crusty, crispy exterior. If you use a baking pan as we did, nicely grease it with butter for a similar texture.
- You can replace oil with butter for a more rich flavor.
- If you are skipping the addition of fresh corn paste, then instead of ¾ cup milk, add 1 cup milk.
- Replace brown sugar with regular white sugar. Brown sugar is added to give a darker color to cornbread.
How to make vegan cornbread?
Skip the egg and add extra ¼ cup dairy-free milk to the recipe to make a vegan cornbread. Also, replace milk with dairy-free milk and butter with vegan butter or oil.
How to store leftover cornbread?
Once it comes to room temperature, cover it tightly with plastic wrap or cling film and store it at room temperature for up to 2 days or in the refrigerator for up to 6 days.
You can reheat it at 350 degrees F for 5 to 10 minutes or until heated through. You can also warm it in the microwave for 30 secs to 1 minute before serving.
Video recipe for Easy Homemade Cornbread Recipe
Detailed recipe for Easy Homemade Cornbread Recipe
EASY HOMEMADE CORNBREAD RECIPE | HOW TO MAKE BEST CORNBREAD
Ingredients
- 1 cup Cornmeal (check substitute below)
- 1 cup All purpose flour
- ⅓ cup Brown sugar (check substitute below)
- ⅓ cup White sugar
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Milk (see tips)
- 1 Fresh Corn ear, blend to chunky paste (optional, but gives more flavor)
- ⅓ cup Oil
- 1 Egg
Instructions
- Preheat the oven to 350 degrees F. Grease your 8 or 9-inch baking pan with a good amount of butter and keep it aside.
- In a bowl, add cornmeal, flour, brown sugar, white sugar, baking powder, salt, and mix.
- To this, add wet ingredients - milk, oil, chunky corn paste, egg, and mix until everything is combined. Do not overmix. Check video here
- Transfer this to the prepared baking dish. Bake at 350 degrees F for 30-40 minutes or until a toothpick inserted at the center comes out clean.
- Serve with honey, jam, butter, or as a side with your favorite meal and enjoy.
Notes
- Substitute for cornmeal - If you are in India, you can use ¾ cup of makki atta or maize flour or fine corn flour (not corn starch) along with ¼ cup khandwa sooji (coarse one) instead of cornmeal to make this bread recipe.
- See that there are no lumps in the batter before baking cornbread. Also, make sure that you don't overmix.
- 2 teaspoon Baking powder makes the cornbread fluffier.
- If you want to make it moist, slightly increase the amount of milk (by ¼ cup) or oil (by ⅓ cup) if needed.
- Cast iron skillet will give a crusty, crispy exterior. If you use a baking pan as we did, nicely grease it with butter for a similar texture.
- You can replace oil with butter for a more rich flavor.
- If you are skipping the addition of fresh corn paste, then instead of ¾ cup milk, add 1 cup milk.
- Replace brown sugar with regular white sugar. Brown sugar is added to give a darker color to cornbread.
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