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!

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Prep Time 10

Cook Time 25

Total Time 35

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

Preheat your oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with nonstick cooking spray.
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
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.

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.