Homemade Cornbread

There’s nothing quite like the aroma of freshly baked Homemade Cornbread wafting through your kitchen. It takes me back to my childhood, where cornbread was a staple at every family gathering. My grandmother would whip up a batch, and the whole house would fill with warmth and comfort. I remember sneaking pieces while it was still warm, the sweet, buttery flavor melting in my mouth. This Homemade Cornbread is not just a recipe; it’s a piece of my heritage. It’s fluffy, slightly sweet, and has that perfect golden crust. Whether it’s accompanying a hearty stew or enjoyed on its own with a pat of butter, it’s the ultimate comfort food that deserves a spot at your table.

Ingredients for Homemade Cornbread

When it comes to making the perfect Homemade Cornbread, the ingredients play a crucial role in achieving that fluffy texture and delightful sweetness. Each component is essential, working together to create a comforting dish that pairs well with so many meals. Let’s take a look at what you need.

• 2 large eggs – Eggs provide structure and moisture, helping to create that soft, tender crumb that we all love.
• 2 tablespoons honey – Adds a natural sweetness that enhances the cornbread’s flavor profile.
• ¾ cup milk – Preferably whole milk, but low-fat works too. It contributes to the moisture and richness of the cornbread.
• 1¼ cups all-purpose flour – This is the base of our cornbread, providing structure and stability.
• ¾ cup yellow cornmeal – Cornmeal is the star of the show, giving cornbread its distinctive flavor and texture.
• ¼ cup plus 2 tablespoons sugar – Balances the cornbread’s flavor, adding sweetness to each bite.
• 1 tablespoon baking powder – Acts as a leavening agent, ensuring the cornbread rises beautifully.
• 1 teaspoon salt – Enhances all the flavors in the dish, making each ingredient shine.
• ½ cup unsalted butter – Melted and cooled, it adds richness and depth of flavor to the cornbread.

Step by Step Instructions for Homemade Cornbread

Making Homemade Cornbread is a straightforward process, and I’m excited to guide you through it! Each step is designed to help you create the perfect cornbread with a delightful texture and flavor. Let’s dive right in.

1. Preheat your oven to 350°F (175°C). This initial step is crucial as it ensures your cornbread bakes evenly. While the oven heats up, grab your 8-inch (20-cm) square baking dish and spray it with nonstick cooking spray to prevent sticking.
2. In a medium bowl, crack open the eggs. Using a whisk, break them up until they are well beaten. Add in the honey and milk, whisking until fully combined. Setting this mixture aside allows the flavors to meld beautifully.
3. In a large mixing bowl, take your all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk these dry ingredients together, ensuring there are no lumps. This step is vital for a consistent texture.
4. Next, pour the milk mixture and the melted butter into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps—overmixing can lead to a dense cornbread, which we want to avoid.
5. Now, spoon the batter into your prepared baking pan. Ensure it’s evenly spread out to allow for uniform baking. This is where the anticipation builds as you get closer to that warm, delicious cornbread!
6. Pop the pan into the oven and bake for 25 to 30 minutes. To check if it’s done, look for a golden top and a toothpick inserted in the center should come out clean. Your kitchen will be filled with an irresistible aroma during this time.
7. Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 to 15 minutes. This cooling period allows it to set properly and makes it easier to cut.
8. After cooling, take a knife and slice the cornbread into squares. Serve warm, perhaps with a little butter on top! The combination of warmth and flavor will make it an instant favorite.

Pro Tips and Tweaks

Here are some helpful tips and tweaks to consider when making your Homemade Cornbread!

• Storage: To store leftovers, wrap the cornbread tightly in plastic wrap or place it in an airtight container. It can last for up to two days at room temperature.
• Freezing: If you have extra cornbread, it can be frozen! Make sure to wrap it well in plastic and then in aluminum foil. It will stay fresh for up to three months in the freezer.
• Pairing: This cornbread is perfect with chili, soups, or grilled meats. It truly enhances any meal!
• Herbs & Spices: Consider adding fresh herbs or spices to the batter for a unique flavor. A little jalapeño or cheddar cheese can give it a delightful twist.
• Serving Warm: For the best experience, serve the cornbread warm. A little melted butter on top will take it to the next level.

What to Serve Alongside Homemade Cornbread

When it comes to serving your Homemade Cornbread, the options are endless. Here are some delightful pairings:

• Chili: Nothing beats the combination of cornbread and a steaming bowl of chili. The cornbread soaks up the flavors beautifully.
• Soups: Serve it alongside your favorite soup, whether it’s a hearty vegetable or a classic chicken noodle. The cornbread adds a comforting touch.
• Barbecues: For summer cookouts, this cornbread is a must-have side dish. It complements grilled meats and adds a touch of sweetness.
• Salads: Pair cornbread with a fresh garden salad for a light lunch or dinner. The contrast in textures is always a hit.
• Breakfast: Enjoy it for breakfast with a drizzle of honey or a slather of butter. It’s a great way to start your day!
• Picnics: Take it on picnics for a perfect portable dish. It travels well and is sure to please guests.

FAQ

Conclusion

This Homemade Cornbread recipe is a true testament to comfort food that brings families together. With its delightful flavor and simple preparation, it’s bound to become a staple in your home. I encourage you to try this recipe and experience the warmth it brings. Whether enjoyed plain or with your favorite meal, it’s sure to put a smile on your face!

Homemade Cornbread

The ultimate comfort food, Homemade Cornbread is fluffy, slightly sweet, and pairs perfectly with your favorite dishes. This easy recipe will have you baking a delightful batch in no time. Enjoy a slice warm, straight from the oven, and savor the deliciousness tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 servings

Course: Side Dishes

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

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 Sugar
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• ½ cup Unsalted butter melted and cooled

Equipment

• Oven
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 350°F (175°C). Spray an 8-inch (20-cm) square 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.
4. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden.
5. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.

Notes

• 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 to 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F (175°C) 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.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!