Soft on the inside, lightly crisp on the edges, and perfectly buttery
This homemade cornbread is simple, comforting, and full of classic corn flavor. It’s moist, slightly sweet, and pairs beautifully with soups, chili, barbecue, or even a drizzle of honey and butter. Made with pantry staples, this recipe comes together quickly and bakes into a golden, irresistible bread every time.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar (adjust to taste)
1 tablespoon baking powder
½ teaspoon salt
1 cup milk or buttermilk
2 large eggs
⅓ cup melted butter or vegetable oil
1 teaspoon vanilla extract (optional, for a subtle sweetness)
Preparation Method
Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking pan or cast-iron skillet.
In a large bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk the wet ingredients: milk, eggs, melted butter (or oil), and vanilla if using.
Pour the wet mixture into the dry ingredients and gently stir until just combined.
Do not overmix—the batter should be smooth but slightly thick.
Transfer the batter to the prepared pan and spread evenly.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool slightly before slicing.
Serving Suggestions
Serve warm with butter, honey, or jam. It’s also perfect alongside chili, stews, fried chicken, or a hearty soup.