How to Make Cornbread From Scratch
If you're looking for a quick and easy side dish that's rich, slightly sweet, and perfectly moist, this homemade cornbread is exactly what you need. It tastes much fresher than packaged cornbread and it only takes 30 minutes to make from scratch!
Equipment
- 1 Baking Pan (11x7-inch)
Ingredients
- 5 ½ oz Fine cornmeal (about 1 cup)
- 5 ½ oz All-purpose flour (about 1 1/4 cups)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 3 oz Unsalted butter melted and slightly cooled (about 1/3 cup)
- 3 oz Light soft brown sugar (about 1/3 cup)
- 2 Eggs at room temperature
- 9 fl oz Milk at room temperature (about 1 cup and 1 tablespoon)
Instructions
Preheat the Oven:
- Preheat your oven to 390°F (200°C). Grease and lightly flour an 11x7-inch baking pan, then set it aside.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
Combine the Wet Ingredients:
- In a separate mixing bowl, whisk together the melted butter, light brown sugar, eggs, and milk until well combined.
Combine Wet and Dry Ingredients:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir everything together with a spatula until just combined. Be careful not to overmix; it's okay if there are small lumps.
Bake the Cornbread:
- Pour the batter into the prepared baking pan and spread it out evenly.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Remove the cornbread from the oven and allow it to cool slightly before cutting it into squares and serving.
Notes
Storing: Leftover cornbread can be wrapped tightly or stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Freezing: Cornbread freezes well. Cut it into individual pieces, wrap each tightly in plastic wrap, and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.
Chef Tip: Avoid overmixing the batter as this can cause the gluten to tighten which can make the cornbread tougher. It's fine if the batter has a few lumps.
Nutrition
Calories: 159kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 238mgPotassium: 89mgFiber: 1gSugar: 7gVitamin A: 203IUCalcium: 50mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.