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 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 makes them richer tasting.
- 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.
FAQs
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.
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
Ingredients
- 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
Instructions
- Pre-heat oven to 375F
- Grease 13×9 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.
MJW says
Made this a couple of times. Simple and easy.
Erren's Kitchen says
Thank you 🙂
Faye Giles says
Fantastic recipe. Really easy to make and delicious. The whole family love it
Erren's Kitchen says
Thank you Faye, that’s good to hear 🙂
Dawn Ortega says
I was looking for a recipe that uses fine corn meal since I had one open bag and another full bag. Im glad I found your recipe, I never knew corn meal goes bad. So since I had the open bag for awhile I smelled it and then asked my daughter to smell it. We both agreed, the corn meal had a musty smell. Had I not read everything above the recipe I would have made corn bread that wasn’t edible. Luckily I had a closed bag. Also I’ve never made cornbread in a 9 by 11 pan. Now I can freeze half today and pull it out one morning when I don’t have time to make one. My family loves corn bread for breakfast. I also use it for a plantain chorizo stuffing I make. This recipe is definitely a keeper. The best we’ve had and the easiest to make. Win win for this busy mom.
Thank you so much
Erren's Kitchen says
I’m so glad you found the recipe so helpful and enjoyed the end product! 🙂
Ian Nonhebel says
This recipe had no ingrediet list so totally useless
Erren's Kitchen says
Hi Ian, have you scrolled to the bottom of the post, or clicked on the “jump to recipe button”?
Cathy says
This was my first made-from-scratch cornbread/corn muffins. It was ultra easy. I halved the recipe and it made six muffins and one loaf. Was it a success? I could not stop eating it. Can’t wait to make it again!
Erren's Kitchen says
I’m so glad you liked the recipe, they’re super tasty, aren’t they?
Erin G says
This was great – thank you! I was looking for a recipe that used fine polenta flour (because that’s what I have) and this turned out perfectly. I added 1 cup of frozen corn kernels, 1 small can of diced jalapeños and some grated sharp cheddar cheese to the dry ingredients. So yummy!
Erren's Kitchen says
That sounds delicious Erin, glad you like the recipe 🙂
Robin says
Great instructions. A little sweet, excellent crumb. Goes well with chili con carne.
Wonderful recipe! Thanks for sharing!
Erren's Kitchen says
So glad you enjoyed them 🙂
PCLARK says
I have been so stressed at the prospect of hosting Thanksgiving for 30 people here in the UK (gotta represent!), and this recipe has honestly been a godsend – so easy & delicious, not too sweet, just perfect, thank you so much!
Erren's Kitchen says
I’m so glad I could help you, and thanks for your feedback!
Sara Welch says
This was super easy and perfectly light and fluffy! Was perfect with dinner last night! Delish!
Erren's Kitchen says
I’m glad you enjoyed it, Sara!
Chrissie Baker says
Everyone loved this cornbread (including me)! Moist, flavorful and didn’t fall apart. I’ll definitely make this recipe again.
Erren's Kitchen says
That is so good to hear Chrissie, thank you!