The Best Easy Cornbread Recipe
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The best easy cornbread 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.
Originally published Jan 2015
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.
It goes perfectly with some of our favourite barbecue meals like Bourbon BBQ Ribs or Double BBQ Chicken.
We do make it all year though, even with favourite winter comfort food meals like Apple Braised Pulled Pork or Bacon Brown Sugar Baked Beans.
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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Easy Corn Bread
The best corn bread is uncomplicated, quick and easy to make and turns out golden and moist every time.
Ingredients
- ¾ cup + 2 tablespoon all purpose flour
- 1 cup yellow cornmeal
- 2 tablespoon sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 large eggs
- 1½ cups buttermilk, or milk soured with 1-2 tablespoon lemon juice
- ⅓ cup melted butter
Instructions
- 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.
Notes
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.
Nutrition Information
Yield
9Serving Size
1 gramsAmount Per Serving Calories 215Total Fat 10gSaturated Fat 5gUnsaturated Fat 0gCholesterol 58mgSodium 152mgCarbohydrates 25gFiber 1gSugar 4gProtein 5g
No butter or oil involved in this recipe Barry?
I caught that error myself. There is melted butter in this version. I sometimes don't add it if I am using the cornbread for stuffing to make it a bit sturdier.
Thanks, that's perfect... there's nothing I love better than corn bread. I could eat it every day and it'll go nicely with my chicken chili tomorrow.
I am making the recipe tonight for dinner. I have one lone cob of corn in the fridge and wondered if it would be ok to cut the kernal off the cob and add them to the recipe? Hopefully it would not hurt and the lone cob could be ued up.
I assume you added it. How did it turn out?
It turned out great, but I imagine that one cob would not add too much extra moisture to the recipe. Thanks for a great recipe. The neighbours enjoyed it too.
HI Gary,
Made it, it was good and not too sweet.
There's no salt in the recipe, so I added about a 1/4 tsp, could probably go as high a 1/2 tsp.
Since this is essentially a cake, I'm leery of over-mixing - so I whisked away and when all seemed combined I poured it into a (9x9) pan, as that's all I have, and baked it.
The result was good, but strange - the cornmeal mostly sunk to the bottom, leaving a light, lush almost creamy layer on top. I suspect I didn't beat it enough.
Cheers - Miles
Can this recipe be doubled?
Sure.
Good morning Barry,
Just wondering if you could put corn bread into muffin tin instead of baking dish...thanks
Sure thing. Test them after 15 minutes.
for those who may find this cornbread gritty due to the corn meal: I would suggest as I was taught to......soak the cornmeal in the milk for about 15 minutes before adding it to the dry ingredients. I was also taught to beat the mix with beaters for TIMED 5 minutes: this does make it a bit fluffier and lighter.
Barry, I had to double the ingredients to make it for a meal for 6. It was great for sopping up the home made baked beans ( from your recipes)