The best easy corn bread recipe is quick & easy to make and turns out golden and moist every time. A must have for summer BBQs to winter comfort food meals.
Our family has traveled extensively in the southern states and have sampled cornbread in practically every state south of the Mason Dixon line. Although we’ve had many versions from jalapeno to cheddar and onion, we mostly make good old plain cornbread.
Because it’s so quick and easy to make, you really can enjoy it with so many family meals. Nothing says homemade comfort like something warm from the oven and if you make a large batch you can even freeze the leftovers.
Try using it in Apple Pecan Stuffing to go with a Sunday roast chicken dinner.
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The best corn bread is uncomplicated, quick and easy to make and turns out golden and moist every time.
- ¾ cup + 2 tbsp all purpose flour
- 1 cup yellow cornmeal
- 2 tbsp sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- 2 large eggs
- 1½ cups buttermilk, or milk soured with 1-2 tbsp lemon juice
- 1/3 cup melted butter
- Sift together the cornmeal, flour, sugar, baking powder and baking soda.
- Add the eggs, melted butter and milk and beat together until smooth.
- Pour batter into a well greased 8x8 baking dish and bake at 350 degrees F (325 degrees F for glass bakeware) for about 25 - 30 minutes or until a wooden toothpick inserted in the center comes out clean.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Serving Size1 grams
Amount Per Serving Calories 215Total Fat 10gSaturated Fat 5gUnsaturated Fat 0gCholesterol 58mgSodium 152mgCarbohydrates 25gFiber 1gSugar 4gProtein 5g