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how to make best, easy and perfect homemade cornbread #cornmeal #cornflour #maizeflour #breadrecipe
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5 from 4 votes

EASY HOMEMADE CORNBREAD RECIPE | HOW TO MAKE BEST CORNBREAD

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.
Cornbread bread also makes a perfect combination with chili, soup, or your favorite bbq meat.
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: North America, southern
Servings: 12
Author: Kushi

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

Some tips before baking
  • 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.