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 to go with some of our favourite barbeque 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 to use in Apple Pecan Stuffing to go with a Sunday roast chicken dinner.
- 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.