Homemade Cornbread

The BEST homemade cornbread from scratch that is moist and comes out perfect every single time! Sweet and filling cornbread that doesn’t last long at the table.

Butter just melts right in to the cornbread making it rich and flavorful with every bite. This is a great side dish for Creamy White Chicken Chili, White Chicken Chili or Mexican Chicken Corn Chowder.

Homemade Cornbread

I usually make this as a side to a chili or a mexican dish.  They are easy and so delicious.   My boys would prefer to have them for every meal.  They are always gone in about 2 seconds.  I used to always make them in a 8×8, But now I make them individually in a muffin pan.

They are easy to grab at the dinner table and everyone loves the individuality of the cornbread muffins. These are great to serve at a potluck or BBQ. I have notice they don’t last long when they are served. Either Cornbread or Cornbread Muffins, butter and some honey will add a great touch that will melt in your mouth!

How Do You Make Homemade Cornbread?

  • Preheat oven to 350 degrees. Grease an 8×8 inch pan and set aside.
  • In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
  • In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. Batter will be lumpy.
  • Pour the mixture into your prepared 8×8 inch pan. Bake for 30 minutes or until golden brown and toothpick inserted comes out clean.

How Do You Make Cornbread Muffins?

  • Preheat oven to 350 degrees. Lightly grease muffin tins or line a muffin pan with muffin liners and set aside.
  • In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
  • In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. Batter will be lumpy.
  • Add the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 13 to 15 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
  • Note: The muffins will not have a dome shape like a cupcake, it will be more of a flat top.

What is Cornmeal?

Cornmeal is a meal ground from dried maize. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour.

What Can I Substitute with Cornmeal?

If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, ground oats. If you are not particular about the flavor, you may try rice flour, wheat flour, tapioca. Any of them can be used as a cornmeal substitute for baking purposes.

How Long Does Cornbread Last?

Properly stored, freshly baked corn bread will last for about 1 to 2 days at normal room temperature. Freshly baked corn bread will keep well for about 1 week in the fridge when properly stored.

Can You Freeze Cornbread?

Yes, you can definitely freeze cornbread. We simply cut it into squares and place in a well sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so.

Looking For More Corn Dishes? Here are some great ones!

Homemade Cornbread

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8

The BEST homemade cornbread from scratch that is moist and comes out perfect every single time! 

Ingredients

  • 1/2 cup butter melted
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Grease an 8x8 inch pan and set aside.
  2. In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
  3. In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. Batter will be lumpy.
  4. Pour the mixture into your prepared 8x8 inch pan. Bake for 30 minutes or until golden brown and toothpick inserted comes out clean.

Recipe Notes

Can also bake them in a muffin tin.  Reduce time by about 5 minutes.

Recipe originally published 2012.

Nutrition Facts
Homemade Cornbread
Amount Per Serving
Calories 342 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 75mg 25%
Sodium 291mg 12%
Potassium 162mg 5%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 21g
Protein 6g 12%
Vitamin A 9.3%
Calcium 5.7%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

Rating: 5 stars  Difficulty of Recipe: 2 stars

How I changed it: I didn’t

Things I may do differently next time: Nothing

Will I make it again? Yes!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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