Easy Homemade Cornbread Recipe - Sweet and Tender
This classic cornbread strikes the perfect balance between sweet and savory with a tender, moist crumb. Made with simple pantry staples like cornmeal, flour, and a touch of sugar, it bakes up golden brown with crispy edges. Serve warm with butter alongside chili, barbecue, or soups. The straightforward mixing method makes this an ideal side dish for weeknight dinners or weekend gatherings.
Ingredients
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ¼ cup butter, melted
- 1 large egg
Instructions
- 1
Preheat oven to 325 degrees
- 2
Combine cornmeal, flour, sugar, baking powder and salt in a large mixing bowl and mix well
- 3
Whisk together milk, melted butter and egg in another bowl until egg is beaten
- 4
Pour wet ingredients into dry ingredients and mix with spatula just until combined, keeping batter slightly lumpy
- 5
Pour batter into greased 8x8 inch baking dish or 12 greased muffin tins
- 6
Bake for 20-25 minutes until golden brown on edges and toothpick inserted in center comes out clean
- 7
Remove from oven, let cool slightly and serve warm with butter
Tips
Don't overmix the batter - lumpy batter creates tender cornbread while smooth batter can make it tough and dense.
Grease your pan well to prevent sticking and ensure easy removal of the golden cornbread.
Serve immediately while warm for the best texture and flavor, though it keeps well covered for 2-3 days.
Good to Know
Store covered at room temperature for up to 3 days or freeze wrapped for up to 3 months
Can be made 1 day ahead and reheated in 300°F oven for 5-10 minutes
Serve warm with butter, honey, or jam alongside chili, soup, or barbecue
Common Mistakes
Don't overmix to avoid tough, dense cornbread
Don't overbake or it will become dry and crumbly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this into muffins instead?
Yes, divide batter among 12 greased muffin cups and bake for 15-18 minutes until golden brown and set.
What if I don't have cornmeal?
You can substitute with polenta or corn flour, but the texture will be slightly different and less coarse.
How long does cornbread keep?
Store covered at room temperature for 2-3 days or freeze for up to 3 months wrapped tightly.