Freshly baked cornbread is a classic side dish that belongs on every table. It’s quick to prepare, pairs well with countless meals, and is just as enjoyable for weeknight dinners as it is for holiday gatherings.
If you’re looking for a simple recipe that delivers soft, tender slices with a beautifully golden top, this homemade cornbread is an excellent choice. Follow the easy instructions below to bake a delicious pan that’s perfect for sharing with family and friends.
1. Homemade Cornbread Recipe (Yield: 16 Slices)
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 cup granulated sugar
- 1½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons) butter, melted
- ½ cup vegetable oil
- 1¼ cups milk
- 3 large eggs
- Honey and extra butter for serving, optional
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick cooking spray, making sure the bottom and sides are evenly coated.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Stir the dry ingredients together until everything is evenly mixed and there are no pockets of baking powder remaining.
In a separate medium bowl, whisk together the melted butter, vegetable oil, milk, and eggs until the mixture is smooth and fully blended. Make sure the melted butter has cooled slightly before adding it so it doesn’t begin cooking the eggs.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until the batter is just combined. A few small lumps are perfectly fine. Avoid overmixing, as this can make the finished cornbread less tender.
Pour the batter into the prepared 9×13-inch baking pan. Spread it evenly with a spatula so the surface is level. This helps the cornbread bake evenly from edge to edge.
Place the pan in the preheated oven and bake for 30 to 35 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Remove the pan from the oven and place it on a wire rack. Let the cornbread cool for about 10 to 15 minutes before slicing. This short cooling time helps the slices hold together while still serving them warm.
Cut into 16 even squares and serve with butter, honey, or both if desired. Cornbread also pairs wonderfully with chili, soups, stews, barbecue, fried chicken, or roasted vegetables.
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week or freeze individual slices for up to three months. Reheat gently in the microwave or oven before serving.
2. Tips for Perfect Homemade Cornbread
Measure the flour by spooning it into the measuring cup and leveling it off with a knife instead of scooping directly from the bag. This prevents adding too much flour, which can make the cornbread dense.
Use room-temperature eggs and milk so the batter mixes together smoothly and bakes more evenly.
Mix the batter only until the dry ingredients are incorporated. Overmixing develops the gluten in the flour and can result in a tougher texture.
Bake the cornbread on the center oven rack for the most even heat distribution and consistent browning.
Check for doneness near the end of the baking time. Every oven heats a little differently, so using a toothpick is the most reliable way to know when it’s ready.
Allow the cornbread to cool briefly before cutting. This helps the crumb set and makes cleaner slices.
Warm leftover slices before serving to restore their soft texture. A few seconds in the microwave or several minutes in the oven works well.
3. Frequently Asked Questions
Can I make this cornbread a day ahead?
Yes. Cornbread can be baked the day before serving and stored tightly covered at room temperature. Warm the slices before serving for the best texture.
Can I reduce the amount of sugar?
Yes. You can reduce the sugar if you prefer a less sweet cornbread. Keep in mind that the texture and browning may change slightly.
What is the best way to freeze cornbread?
Allow the cornbread to cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw at room temperature before reheating.
Why is my cornbread crumbly?
A crumbly texture can happen if too much cornmeal is used, the batter contains too little moisture, or the cornbread is baked longer than necessary.
Can I add mix-ins to this recipe?
Absolutely. Shredded cheese, diced jalapeños, cooked bacon, chopped green onions, or corn kernels are all excellent additions that can add extra flavor and texture.
4. Nutrition Information
| Nutrient | Amount Per Slice |
|---|---|
| Calories | 255 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Cholesterol | 48 mg |
| Sodium | 280 mg |
| Fiber | 1 g |
| Sugar | 13 g |
| Calcium | 95 mg |
| Iron | 1.4 mg |
This homemade cornbread recipe is a dependable favorite that’s easy enough for everyday meals and special enough for gatherings. With its simple preparation and classic texture, it’s a recipe you’ll find yourself making again and again.
Serve it warm alongside your favorite comfort foods or enjoy a slice with butter and honey for a simple treat. Once you try this homemade version, it will quickly become a staple in your kitchen.
