Simple Cornbread Recipe – Once Upon a Chef

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Looking for a quick and easy homemade cornbread recipe? Look no further! This cornbread is not only delicious but incredibly simple to whip up in just 10 minutes (excluding baking time) with minimal ingredients.

Simple Cornbread Recipe

I’ve been baking this simple homemade cornbread recipe nearly every week since my kids were little. In fact, it’s one of the few recipes I know by heart. This cornbread leans on the sweeter side without being overly so, and it can be whipped up in minutes with just a few ingredients.

Pair it with my beef chili or turkey chili for a cozy Southwestern dinner, or try it alongside crab cakes or boiled shrimp for a taste of the Eastern Shore. It’s also the perfect match for my BBQ chicken, rounding out a down-home Southern meal. But don’t stop there – you can even enjoy it for breakfast, generously slathered with honey butter or your favorite jam. When it comes to sides, is there anything more versatile than cornbread?

Table of Contents

“Made this today to go with the turkey chili. Both were delicious. My husband said it was the best cornbread he’d ever had!”

Janet

What You’ll Need To Make My Simple Cornbread Recipe

cornbread ingredients

Find the printable recipe with exact measurements below.

  • Eggs: Bind the ingredients together, add moisture, richness, and help the cornbread to rise.
  • Sugar and Honey: Sweeten the cornbread (just a bit of honey adds a slight floral note).
  • Milk: Adds moisture and fat for a tender crumb (whole milk is preferred but low-fat will work just fine).
  • All-Purpose Flour: Used in combination with cornmeal to provide structure. Mitigates the cornmeal’s grittiness, ensuring the cornbread is soft and fluffy rather than overly coarse.
  • Yellow Cornmeal: The essential ingredient for the characteristic flavor and grainy texture of cornbread, offering a sweet, full-bodied corn flavor.
  • Baking Powder: Leavens the batter to make the cornbread rise.
  • Melted Butter: Adds richness, flavor, and contributes to a moist, tender texture; cooling slightly ensures smooth incorporation without “cooking” the eggs.

Step-by-Step Instructions

Begin by whisking the eggs in a medium bowl.

whisking the eggs

Add the honey and milk and whisk to combine.

adding honey and milk to the eggs

In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

combining the dry ingredients in a mixing bowl

Whisk to combine.

whisking the dry ingredients

Add the egg mixture and the melted butter to the dry ingredients.

adding liquid ingredients and melted butter to dry ingredients

Whisk until just combined.

mixed cornbread batter

Spoon the batter into a greased 8-inch square baking dish.

cornbread batter in baking dish

Bake for 25 to 30 minutes, or until the top is set and golden.

baked cornbread cooling on rack

Cool for about 10 minutes in the pan, then cut into squares and serve warm with softened butter.

Frequently Asked Questions

What is the best way to store cornbread?

To keep leftover cornbread fresh, wrap it in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days.

Can I freeze cornbread?

Yes, cornbread can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving.

What is the best way to reheat cornbread?

To reheat cornbread, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.

Can I add cheese or other add-ins to this cornbread?

Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar is a great option), chopped herbs, or even fresh-cooked or frozen corn kernels to the batter.

Can I make this recipe as muffins?

Yes, this is actually the “pan” version of my popular cornbread muffins.

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Simple Cornbread Recipe

Looking for a quick and easy homemade cornbread recipe? Look no further! This cornbread is not only delicious but incredibly simple to whip up in just 10 minutes (excluding baking time) with minimal ingredients.

Ingredients

  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup milk (preferably whole but low-fat works too)
  • 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
  • ¾ cup yellow cornmeal
  • ¼ cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick (½ cup) unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
  2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it’s okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
  4. Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 square
  • Calories: 216
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 30g
  • Sugar: 12g
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 305mg
  • Cholesterol: 53mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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