Warm, Crispy, and Simply Irresistible
Hey there, fellow food lover! If you think store-bought cornbread is a treat, just wait until you try making it at home. This recipe is a total game-changer—quick, straightforward, and packed with that toasty, buttery aroma that makes your kitchen smell like comfort in every bite.
With just a handful of pantry staples—cornmeal, flour, a dash of sugar, and some eggs—you’re all set for a satisfying bake that’s crispy on top and tender inside. It’s so easy, you might just find yourself baking a new loaf every week. And honestly, once you taste that warm, slightly sweet flavor, you’ll be hooked! (No shame—cornbread is a definite crowd-pleaser.)
While you’re in the mood to mix things up, try pairing this with a zesty homemade salsa or a savory pesto—they’re perfect partners for cornbread that’s fun to swap in anytime. Ready to get your hands floury? Let’s dive in and make some magic!
Homemade Cornbread
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Grease a 9-inch round or square baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until evenly blended, showing a consistent dry mixture.1 ½ cups cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate bowl, beat the eggs, then stir in the milk and melted butter. Mix until smooth and well combined, with a slightly frothy appearance.1 tablespoon baking powder, 2 large eggs, 1 cup milk, ¼ cup unsalted butter
- Pour the wet mixture into the dry ingredients. Use a spatula or spoon to fold everything together gently until just combined, with no streaks of flour remaining. Avoid overmixing to keep the cornbread tender.1 ½ cups cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt, 2 large eggs, 1 cup milk, ¼ cup unsalted butter
- Transfer the batter into the prepared baking dish, spreading it out evenly with a spatula. Place in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool slightly for 5 minutes. The edges should be crispy, and the top should have browned evenly. Slice and serve warm, revealing a moist, crumbly interior.
Congratulations on mastering this delicious homemade cornbread! Be sure to serve it warm with a dollop of butter or your favorite chili—perfection! If you want to add a little extra flair, sprinkle some fresh herbs on top before baking. I’d love to hear how yours turns out—feel free to leave a comment or share your tweaks. Happy baking and enjoying every crumb!