Cornbread Recipe

There’s something so comforting about the smell of freshly baked cornbread filling the kitchen. The first time I made this recipe, it instantly took me back to cozy family dinners where warm, golden slices were served straight from the oven with a pat of butter melting on top. It’s moist on the inside, crisp on the edges, and perfectly sweet a true homemade classic that pairs beautifully with chili, soups, or even on its own.

Cornbread Recipe

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

200

kcal

Ingredients

• Cornmeal – 1 cup

• All-purpose flour – 1 cup

• Sugar – ¼ cup

• Baking powder – 1 tbsp

• Salt – ½ tsp

• Milk – 1 cup

• Eggs – 2 large

• Butter (melted) – ½ cup

Directions

• Preheat oven to 400°F (200°C) and grease a baking pan.
• In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, whisk milk, eggs, and melted butter.
• Combine wet and dry ingredients until just mixed.
• Pour batter into pan and smooth the top.
• Bake 20–25 minutes or until golden and a toothpick comes out clean.
• Cool slightly, slice, and serve warm.
  

Nutrition Information

• Calories: 200
• Carbs: 26g
• Protein: 5g
• Fat: 8g
• Fiber: 2g
• Sugar: 7g

Expert Tips and Variations

For a dairy-free twist, use almond milk instead of regular milk and swap butter with coconut oil. Add a handful of corn kernels or shredded cheese for extra texture and flavor. Want a little heat? Stir in chopped jalapeños. Avoid overmixing the batter that’s the most common mistake that can make your cornbread dry or tough. Bake just until golden for the best crumb.

How to Store and Reheat

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes or microwave slices for 20–30 seconds until soft and warm.

Things People Also Ask