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.
The Best Easy Cornbread Recipe
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 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 to use in Apple Pecan Stuffing to go with a Sunday roast chicken dinner.
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Chicken Fried Pork Chops
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- 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
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Sift together the cornmeal, flour, sugar, baking powder and baking soda.
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Add the eggs, melted butter and milk and beat together until smooth.
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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.
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Noëlle Perry-Earle
January 9, 2015 at 12:15 pmNo butter or oil involved in this recipe Barry?
Barry C. Parsons
January 9, 2015 at 2:25 pmI 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.
Noëlle Perry-Earle
January 9, 2015 at 9:53 pmThanks, 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.
Gail
August 19, 2018 at 8:58 amI 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.
Barry C. Parsons
August 23, 2018 at 1:57 pmI assume you added it. How did it turn out?
Gail
August 27, 2018 at 6:38 pmIt 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.
Miles Thompson
November 24, 2018 at 7:52 pmHI 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 (9×9) 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