This Easy Homemade Corn Bread recipe uses fine cornmeal cutting out the need to soak. The result is a light, moist and delicious cornbread.
Serve as breakfast or as a side with Chili Con Carne or a holiday meal.
Homemade Cornbread That’s Simple to Make
I’ve seen a lot of complicated cornbread recipes that involve soaking cornmeal before you even get started. Not this recipe – With this recipe, all you need is 30 minutes, the ingredients, one bowl, and a wooden spoon – Simple!
Why this recipe works:
- Melted Butter adds flavor – Many recipes call for only vegetable oil that has no flavor, but using butter as well adds a lot of flavors.
- Adding butter to the pan promotes a beautifully browned exterior.
- No need for special ingredients – With this recipe, you won’t need things like buttermilk, or creamed corn – just fine cornmeal, and everyday baking ingredients.
- It’s super simple – no special equipment or soaking of cornmeal all you need is a bowl and a wooden spoon!
Watch How To Make Easy Homemade Cornbread
Moist Cornbread That’s Simply Divine
Some many cornbread recipes and mixes come out dry and unpleasant, but this cornbread comes out moist and delicious! Believe me, once you try it, you’ll make it again and again.
How To Make Easy Homemade Cornbread
Start by mixing the dry ingredients in a large bowl. Then form a well in the middle of the mixture.
Add the wet ingredients to the well.
Mix well to combine being careful not to over mix.
Add the batter to a 9×13 inch pan greased with butter and bake until golden brown.
Cut into squares, serve and enjoy!
This recipe makes a big pan that’s great for when you have a lot of guests. I cut mine into 15 squares and serve it warm with honey, but butter and jam work great too. Enjoy!
- This recipe calls for fine cornmeal. Replacing it with coarse cornmeal will result in a much drier cornbread.
- Don’t overmix the batter. Using a simple wooden spoon works best for this recipe instead of an electric mixer. Overmixed batter will result in a heavy, dense cornbread.
- A Few Lumps are fine. When making cornbread, a few lumps in the batter won’t hurt anything. They’ll moisten during baking give texture.
Always check your cornmeal for freshness. Did you know cornmeal can go bad? Good cornmeal will have a sweet smell. Cornmeal that’s gone bad will smell stale and musty.
How do you store cornbread?
To store cornbread, store in an airtight container at room temperature for up to 2 days. If you want your cornbread to stay fresh for longer, store it in the fridge for up to a week.
Can cornbread be frozen?
Yes, cornbread freezes well. To freeze cornbread, once baked and cooled, wrap well with plastic wrap or freezer-safe airtight container and freeze for up to 3 months. When ready to use, leave to thaw at room temperature for 1 hour.
What Cornmeal for cornbread? This recipe uses fine cornmeal (the photo below) also known as Polenta flour in the UK and Europe. This results in a light, fluffy and moist texture. Using coarse cornmeal will result in a much drier muffin.
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- 2 cup all-purpose flour
- 2 cup fine cornmeal
- ½ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 4 eggs, beaten
- 2 cups milk
- ½ cup salted butter, melted
- 4 tablespoons vegetable oil
- Pre-heat oven to 375F
- Grease 13x9 inch baking pan with a good layer of butter (this give the cornbread a crispy crust)
- Mix the dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Pour mixture into prepared pan, spread into an even layer and bake 20 - 25 minutes or golden brown and cake tester inserted in center comes out clean.
- Cool 5 - 10 minutes before slicing. Serve with butter, honey or jam.
- Store in an airtight container.