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.
I’ve seen a lot of complicated cornbread recipes that involve soaking cornmeal before you even start. 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 makes them taste richer.
- 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!
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.
Step by Step Instructions
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!
For Best Results
- 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 giving 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.
To store cornbread, store it 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.
Yes, cornbread freezes well. To freeze cornbread, once baked and cooled, wrap well with plastic wrap or put it in a freezer-safe airtight container and freeze for up to 3 months. When ready to use, leave to thaw at room temperature for 1 hour.
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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Let’s Make Easy Homemade Cornbread
- 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 a 13×9 inch baking pan with a good layer of butter (this gives the cornbread a crispy crust)
- Mix the dry ingredients in a large bowl and form a well in 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 to 25 minutes or golden brown and cake tester inserted in center comes out clean.
- Cool 5 to 10 minutes before slicing. Serve with butter, honey, or jam.
- Store in an airtight container.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.