Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for breakfast, lunch, or dinner! Serve it slathered with butter at breakfast, crumbled into your soup or chili at lunch, or as a side with your collard greens and pork chops for dinner. It’s inexpensive, comforting, and seriously easy to make! So toss that boxed mix and let me show you how it’s done for real. ;)
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What to Serve with Cornbread
Cornbread is a great side dish to go with any thick and hearty soup, stew, or chili. The cornbread can be dipped or crumbled into the saucy stews, where it absorbs all the flavor. I love it with Slow Cooker Vegetarian Lentil Chili, Weeknight Black Bean Chili, Glazed Pork Chops, Mexican Red Lentil Stew. This cornbread recipe also goes great with eggs for breakfast!
Cornbread Add-Ins
To make your cornbread a little more fun, consider stirring in some add-ins, like cheddar cheese, roasted corn kernels, diced green chiles, chili powder, or jalapeños, blueberries, or even some cooked sausage!
What Kind of Baking Dish to Use
While this glass pie dish is my favorite dish to bake my cornbread in, you can use just about any baking dish. This amount of batter would fit well in an 8×8 casserole dish, or a 10-inch cast iron skillet (although you should preheat the skillet as the oven preheats). Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.
Make Corn Muffins Instead
Yes, you can pour this batter into an oiled muffin tin, filling each well about 3/4 full. Bake at the same temperature for 16-18 minutes, or until the tops are golden brown. This recipe will make about 10 corn muffins (see step by step photos below).
Easy Homemade Cornbread Recipe
Servings 8Ingredients
- 1 cup yellow cornmeal ($0.24)
- 1 cup all-purpose flour ($0.15)
- 1/4 cup sugar ($0.20)
- 1 Tbsp baking powder ($0.24)
- 1/2 tsp salt ($0.02)
- 1 cup milk ($0.31)
- 1 large egg ($0.27)
- 1/4 cup cooking oil ($0.08)
Instructions
- Preheat the oven to 425ºF and coat the inside of a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with non-stick spray (or butter for more flavor).
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together the milk, egg, and oil.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It’s okay if there are a few lumps.
- Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.
See how we calculate recipe costs here.
Equipment
- Mixing Bowls
- Glass Pie Plate
- Whisk
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Scroll down for the step by step photos!
How to Make Cornbread from Scratch – Step by Step Photos
Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate or 8×8 inch casserole dish with non-stick spray. In a large bowl, stir together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 Tbsp baking powder, and 1/2 tsp salt. Make sure these are really well stirred together.
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil.
Pour the wet ingredients into the dry ingredients…
And stir just until everything is moistened. You don’t want to over stir the batter because that can develop the gluten in the flour and make the end product a little rubbery, so it’s okay if there are a few lumps. No need to stir until everything is completely smooth.
Spread the batter into your prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. The exact baking time may vary slightly based on your dish and your oven.
The top will crack a little and look all delicious.
Or you can pour the batter into an oiled muffin tin, filling each well about 3/4 full. You’ll get about 10 corn muffins.
Bake the muffins at the same temperature, for 16-18 minutes, or until they’re golden brown on top.
Too much baking soda 🤢
Use this recipe all the time! Not only easy it’s delicious and never fails ❤️
Love love LOVE this recipe! I usually have the sugar, just because I’m English and despite living in America I can’t get used to how much sugar goes in everything, especially bread. I don’t do sweet breads with savory foods. 😂 But this never lets me down, I love it.
,.I make my cornbread with indian cornmeal and I don’t use vegetable oil . I have found if you use coconut oil it is so much better for you and taste great
I added butter milk along with whole milk and it was delicious. Thanks for the quick recipe 💜
Soooo delicious & easy to make. Definitely will not making the box one anymore. Thank you for sharing.
Delicious moist cornbread. Subbed butter for oil. Easy recipe.
This cornbread recipe whips up so quickly. I also added a cup of shredded Monterey Jack cheese with jalapeños. Delicious!! Thank you Beth!
I substituted the oil with unsweetened applesauce. It came out great!
I substituted the oil with unsweetened applesauce and it came out great.
Too much flour or not enough milk.
Had a potluck and needed a quick recipe. You didn’t disappoint! Thank you so much ❤️
Yum! I am looking forward to trying this. Would whole wheat flour work?
Well written recipe! Easy to follow directions, simple ingredients. Delicious! Thank you so much!
I love your recipe for banana bread! Gave it to my neighbor and she loved it!
My dear wife makes cornbread that is so DRY, what could cause this
Without knowing what recipe she’s using it’s hard to say! I could be that she’s baking it at too high heat, over baking, or not properly hydrating the cornmeal with oil/butter and milk/buttermilk.
Really good!
I swapped out the oil for the same amount of bacon grease and add cheese ontop then foil over the top and bake.
This recipe turned out great; even my picky daughter approved! This will be our go to cornbread recipe now. TY :)
Love the recipe, just what I needed- basic. I’d like to sub in honey for the sugar, how much do you think I should add?
We haven’t tried it with just honey so it’s hard to say! I do think you’d need at least the same amount so it’s sweet enough.
I have a hard time looking for low-sweet cornbread, so I’m thankful for this recipe! I’ve made it several times and it comes out great! It’s a crumbly a bit on the drier side, but that’s what I like! I’m not a big fan of sweet, cake-y cornbread with my chili so I will continue using this recipe from now on! Thanks Budget Bytes!
I have made this multiple times, and it always turns out perfectly. So easy, too.
Love.
Great Cornbread Recperd
This came out perfect!! I used a cast iron skillet and used melted butter for the pan and the recipe. It was so fluffy and rich. It even reheated perfect the next day to eat with my leftover stew. I have saved this recipe to make it again! May add some jalapeño or creamed corn to the next batch to really boost the flavors. I did enjoy the plain flavor of this as I was able to have it for breakfast with a little butter and jam. It is a very versatile quick bread and the ratios of the recipe are perfect!
Very little taste to it and i followed the recipe exactly.
Excellent! Added 1 teaspoon of essence of butter. Family loved it!
Excellent. Made as written except I used Trader Joe’s gluten free flour.
good base recipe if you know how to adjust to your liking. 2 stars because i had to double the amount of milk i used– i triple checked, and yes, it really is only one cup. even with oil and egg, one cup is nowhere near enough for a good moisture content, it should look like brownie batter. besides that, the recipe is fine (add paprika, garlic salt, cayenne, and tajin to your liking to make it taste heavenly.)
That’s really strange that yours was so dry. With the amounts given in the recipe my batter is so moist that it is pourable (as you can see in the video in the bottom of the recipe card or the step by step photos below).
Great, simple recipe. We had everything on hand. Changes: about half the sugar, only 3 tsp of baking powder, and butter instead of oil. Did them in little silicone muffin cups for 16.5 minutes. Delicious. Not too dry, not overly moist, not sweet–just right to go with some chili.
Cheers from NC!
This tasted horrible! I used four tsp of baking powder as the recipe indicated and it was too much. All I could taste was the baking powder
I’m not sure why, but I’ve tried this recipe two times now and the batter is always super dry and not like the pictures. I really wanted it to work, but it just doesn’t. I wonder if it’s the amount of baking powder??
No, the baking powder is not likely to affect the moisture level in the batter. Here are a few possibilities: What size egg are you using? How are you measuring your flour and cornmeal (make sure they’re not mounded in the measuring cup)? Are your measuring cups accurate? A lot of “novelty” measuring cups (the kind that are shaped like other objects or are meant to be pretty) are just not very accurate.
Tried it last night with my family as a side with chili. It was great! Next time I’d like to try it with a replacement for the oil to cut on the calories. Thanks for sharing!
I really shouldn’t rate this because I changed some things, but I wanted to comment. I gave it 5 stars because I didn’t want to mess up your rating.
I used Swerve instead of sugar and used a half cup instead of 1/4 because monk fruit is only 70% as sweet as sugar and I like it sweet. I also left out the oil; both changes to reduce calories. The consistency was good and it wasn’t dry. However, it had absolutely no sweet to it. So next time I will probably use a cup!
My first time making cornbread from scratch using this recipe and it was divine!!!!
I had the pleasure of dining at home last night, and it was a delightful experience from start to finish.
These were gross 4 tsp. of baking soda? wtf
It says baking powder which is different from baking soda. I imagine 4 teaspoons of baking soda would be awful.
🤣
Baking soda are powder great I know the family like it sweet.Next time I’ll use more butter.love the recipe..
This was a hit in my house! I doubled the recipe and a couple minutes before done I melted butter n honey and glazed it then popped it back in to finish. Perfection. (Doubled bc I have a large family)
Great base recipe! I made 9 muffins with it. Since I made them to eat with a chili, I put half the sugar and added pepper flakes and some shredded cheese. It was an amazing side!
Yummy. Thank you
Can I use self rising flour for cornbread instead of all purpose flour?
Hi Linda, yes, but it will throw off the amount of baking powder and salt in the recipe. You will need to do the math. Self rising flour is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
This turned out perfectly! Only thing I did different was the addition of one egg white, used almond milk and a splash of vanilla. I definitely book marked this. And the person who commented JUST to say cornbread shouldn’t have sugar could’ve saved that review bcz no one asked.
So easy and delicious! Used oat milk in place of cow milk (1-1 sub) for my dairy-sensitive kids, and they turned out beautifully.
Loved this recipe – thank you! Made it as 10 muffins – perfect! Didn’t seem crumbly as my other recipe (made in a pie plate)
CORNBREAD WAS THE BOMB. THANK YOU FOR SHARING.
Cornbread isn’t cake and should never have sugar. It’s better when made with buttermilk. It should always be baked in a cast iron skillet. It should be made with coarse ground cornmeal.
Sweetness is a regional thing–many Southerners prefer non-sweet cornbread and often use white cornmeal, while most of the rest of the country likes it sweet. I personally use buttermilk, 1 T sugar, lots of butter, baking soda, and a cast iron skillet, but this is a perfectly nice recipe. I did try this one–with less sugar–and found it a great quick recipe when there was no buttermilk in my fridge, certainly faster than running to the store for a box mix.
Thank you.soda are powder I’ll use buttermilk next time I used non sweet almond milk.
This recipe is almost identical to the one on the back of my container of cornmeal. The only difference is the ratio of cornmeal to flour and a little more baking powder. Other than that, it’s the same, and it’s the recipe we’ve used for decades. Some people in different parts of the country like sugar in their cornbread. It doesn’t make it taste like cake. I just looked up a cake recipe, and it has 2 cups of flour and 1 1/2 cups of sugar. So, this cornbread recipe has nowhere near the amount of sugar to make it taste like cake.
I won’t even bother you with how I tweaked your recipe to fit my situation, because THIS IS PERFECTION! Consider my little blue box tossed…in a j*ffy, if you will.
Wonderful easy recipe. It’s my go to every time. I shorten the amount of sugar for others in my home. The best to perfect cornbread ever. As close to my moms I can get! thank you
Looking forward to other recipes
This has become my go-to cornbread recipe! Super simple to make and always tastes delicious. My family and friends always look forward to eating this 💛
I’d like to make this for a friend who can’t have sugar, but can have honey/maple syrup. Would it work to use 1/4 cup of one of those in place of 1/2 cup table sugar? Would you change any of the other liquid ratios to compensate? Thank you!!
Hi, there! Since we haven’t tested this recipe with honey or maple syrup, I can’t promise the results will be equally successful with that substitution. However, you can definitely try it. In theory, it should work out just fine. I would suggest 1/4 cup of honey (which is the correct conversion) over maple syrup since it doesn’t have such a distinct flavor. We also have a different recipe for Hot Honey Cornbread that I can promise will be successful! (Omitting the red pepper flakes won’t affect the outcome!) Here’s the link: https://vitalityholisticwellnessguide.com/hot-honey-cornbread/
~Marion :)
For anyone who’s curious, I did swap the 1/4 cup sugar for 1/4 cup honey and it came out great! I didn’t make any other alterations to the recipe (other than using non-dairy milk) and baking it a little less than 20 min…but that is probably because of my oven and not the honey substitute! :)
Amazing! So glad to hear that! ~ Marion :)
The Cornbread is the best ever! It rose beautifully!!!! It was very appealing to look at and absolutely the best ever tasting!!
THANK YOU
I’ve been using this recipe for years—making various substitutions and add-ins. Here recently we’ve swapped out the regular cornmeal for “unicorn cornmeal” from the marsh hen mill near us and buttermilk for the milk. This makes the cornbread pink from the type of corn used and the acidity from the buttermilk! It’s been a weekly staple for about 2 months.
Great recipe for cornbread.
Happy New Year. We had this cornbread tonight with blackeyed peas and greens soup. I subbed melted butter for the cooking oil and left out the sugar (which does NOT belong in cornbread. Fight me. ;-). I also put a TB of butter in my iron skillet and preheated it inthe oven before adding the batter. It came out crisp and browned on the bottom, moist and crumbly on top. I had some green chili hot honey from Santa Fe that I served with it. Deee-lish.
This is so good, and SO easy! I’ve made it twice this week – the test batch (which did beautifully in an 8×8 casserole dish) disappeared within a couple of hours, and the second batch was a big hit at a potluck. It was still moist on the inside and crispy on the outside, traveled well, and took less than half an hour from start to finish. This is my kind of recipe!
I also experimented with using gluten-free flour (Bob’s Red Mill 1-to-1 Baking Flour) and lactose-free milk, which both came out great. I might decrease the sugar by a squidge the next time I use lactose-free milk, since it’s already pretty sweet. (Unless, of course, you like your cornbread plenty sweet ;) )
My old recipe. It’s wonderful and yes, so easy. Thank you
Looking for recipes for one and two persons. Also, how to preserve vegetables, meat, poultry and fish.
When to use bread or all purpose flour. Tks and God Bless.
Vic
Hi Vic- If you want to prepare any of our recipes for just two people, just change the number of servings in the recipe card. We don’t generally do much preservation. As far as when to use bread flour VS AP, we usually call out the type of four you should be working with within each recipe ingredient list. Is there a particular recipe you want to substitute the flour called for with bread flour? XOXO -Monti
Thank you for sharing the recipe. I’m no cook now baker but I had a bunch. I simply added an extra xl egg to get more protein. The result was great. The texture is sponge like. It does not crumble in my hands. I would share a picture if I could figure out how to attach it.
That’s how my grandmother used to make cornbread from scratch
I tried this easy recipe tonight. It looks very good but taste bitter then I could imagine. I made slight change: half a cup of regular flour and half a cup almond flour and almond milk with regular milk. Unfortunately baking soda didn’t properly mixed well with almond milk and now it’s not edible.any thoughts anyone?
The recipe calls for baking powder. If you used baking soda, then that’s the first issue. That will effect taste & the rise of the bread. Also, when trying to replace almond flour for other ingredients, it is not always a 1 to 1 ratio.
So you made changes to the recipe and then used the wrong item and you’re complaining because the “easy” recipe is not edible anymore? Brilliant.
Your rude comment isn’t needed. This is a happy page. If you do not have anything nice to say — scroll on.
Good or bad, people are entitled to their opinion.
The world is not a bed of roses.
The comment could’ve been deleted, but it wasn’t.
We need to learn from ALL experiences.
I have completely stopped buying cornbread mix since I found this recipe. It is just as easy and SO much tastier (I find boxed cornbread mix too sweet) and healthier. This and chili (also homemade including the chili mix) is a favourite family dinner!
This is such an easy recipe and it turns out wonderfully every time!!
Sorry, forgot to add the stars!
I made this tonight exactly per instructions. While the flavor was good, it was very dry…crumbled easier than I wanted. Can you suggest a fix?
You might want to invest in an oven thermometer to ensure that your oven is cooking at the right temperature. Most ovens are not. You could also add an oven-proof ramekin with water in it to your oven. It will release steam as the cornbread cooks and should help with dryness. XOXO -Monti
I added an extra egg. It made the texture spongy instead of crumbly.
Thank you for this recipe! We enjoyed it! I made a very adjustment for us. I used 3 tsp. of baking powder, used bacon grease instead of oil and used Walmart brand unsweetened Almondmilk Original 30 calories. Our milk goes bad before we get it used up so we changed over to Almondmilk. You can tell it in the taste and it lasts so much longer. (use also in our cereal and milk gravy)
Thank you for the recipe. We enjoyed it! I only used 3 tsp. of baking powder and 1 cup of Walmart brand unsweetened Almondmilk Original 30 calories. Regular milk goes bad before we get it used up. Almondmilk last longer and works great in all things for us! (cereal and milk gravy)
This is the best cornbread I have ever had in my life it beats any Jiffy box or anything else I’ve ever had
Thanks for budget easy tasty recipe God bless you . NATALY.
I made cornbread recipe. It’s great. Thank you so much. I was feeling good ole homemade cornbread today. I’ll keep it and add the other items at times. 👌😀
Thanks again
Priscilla
I appreciate the step by step photos as I can never be sure it looks like it’s supposed to. Delicious. Thank you.
This recipe was so simple n easy to make, that I loved it so much. Because I didn’t like cornbread since I was a 12 but now thank you for this. P.S. My wife also loves it, I made mine with blueberry’s n a little bit of creamed butter on top. 👍😎
I was always a Jiffy mix user, but this is just as easy and better tasting!!
Thanks for this idea and I am going to try it right away when my husband gets back from work I believe he going to enjoy it.
Delicious. It just needs a little more sugar for sweetness
I made this today. It came out delicious. I used 1/4 cup of maple sugar instead of white sugar. I will definetly make it again. Yummy, quick and easy recipe.
Tried this today using cast iron skillet. … I only had red ground corn meal. I also used 1/2 white sugar& 1/2 brown sugar. Then I made homemade buttermilk and used that for the milk.
It is good. Next time I will follow your recipe to the tee
Just want to say thank you for sharing !
Delicious recipe. I love making my cornbread in a cast iron skillet. I preheat the oven while making the batter. Then I heat the skillet on a burner on the stove top. I melt a couple of tablespoons of butter and then sprinkle in 1-2 T sugar. I let this get very hot, (but don’t burn it) and then pour in the batter.
Put the skillet in the oven and bake as usual.
The butter and sugar makes a wonderful crust.
I used a brand new glass pie dish to bake the cornbread in. I had sprayed it with non stick cooking spray but the baked cornbread stuck to the dish. Should I have put a bit of oil in the dish and heated it while I mixed the cornbread?
Oil does make a more solid barrier than spray, but I don’t think you’d need to pre-heat it. Butter is another option that will create a solid barrier.
Quick simple delicious. Thank you!
I first made the recipe with baking “soda”. Do not make my mistake! Double check! Had to throw them in the trash. I decided to make them again following the recipe with baking “powder” and subbing soy milk for dairy milk. They were great! I’m used to the box mixes that are a little sweeter, but these were great and easy. Will be my go to recipe. :)
Really good! My modifications: (slight ones- to suit my family’s tastes :)) I follow the recipe but use 2 eggs instead of one and 2 tsps of baking powder instead of 4. I also reduce the salt by half. Turns out moist and really nice. I’m a huge fan of the recipes on Budget Bytes. All I’ve tried have been great~ Keep up the good work!😊
*3 tsp baking powder (not 2 :))
Didn’t use sugar, but otherwise was perfect. Very easy, even for a ole man.
Besides the sugar, and a cast iron skillet, this is how my Mom taught me to make it for my dad at dinner.
This recipe was too dry. Even after adding two more tablespoons of milk, it was a dough instead of a batter.
Can I use buttermilk instead of regular milk?
That will change the pH of the batter, so you’d probably want to substitute some of the baking powder with baking soda. I’d need to test it to find out the exact quantities before making a suggestion, though.
So easy and good! I was out of milk, so I used 1 cup of water + 1 tbsp of melted butter instead. And I threw in some frozen corn at the end. Honestly delicious.
I’ve made it several times and it comes out perfect every time.
interesting. was the taste any different with the water?
Add oil in the bottom of iron skillet put on stove till it starts to smoke a little take off eye.add dough makes it crispy.
This! OR, generously oil your iron skillet and put it in the oven while it preheats and you’re mixing up the batter. The BEST part of cornbread is the crispy edges created when you pour your batter into a thin layer of hot oil in a cast iron pan that has been thoroughly preheated!
Made it for the first time today and my family loved it
Do you pour your liquids into your dry all at once, or do you pour a bit & fold once?
I did the pour & fold method and the batter was VERY thick for having been folded 4 times. It was more like dry cookie dough. I added a bit more milk and let it sit a moment, but didn’t want to then over stir in top of it being thick lol.
I pour it in all at once, I feel like you’ll do less stirring that way.
Followed the recipe exactly, and it turned out perfect!
Recently developed a Gluten allergy and am desperate for recipes I can make. This one looks perfect!
I made the muffin version and everything came out exactly as explained. Amazingly the recipe made exactly ten muffins as shown in the photo above. Easy to make, moist and tasty, and perfect with split pea soup it turns out. Highly recommended. Thank you so much!
Moist texture, delicious, and most importantly – its comes together really fast! This will become my go-to cornbread recipe :)
This was an easy recipe to follow. I ended up with a tasty, golden colored cornbread. I will continue using this recipe (with some tweaks to make it my own). Thank you!
I made cornbread🥳🎉
Hi, can I use almond milk in place of regular milk? :)
That would probably work for this recipe. :)
I mixed the recipe exactly as instructed, but baked them up in our betty crocker mini donut maker for 2 mins per batch and turned out the BEST! Thanks for this great recipe
I made it with 3 teaspoons of baking powder and it tastes way too much of it. How big is your teaspoon?
I didn’t have milk so I used buttermilk instead. It worked great! I doubled the recipe and filled a big cast iron pan. Will make again. Went great with my white bean turkey chili.
Would it work to use buttermilk instead of regular milk? If so, are there any adjustments needed?
Thanks!
Unfortunately I haven’t tested this one with buttermilk, but you’d probably need to replace some of the baking powder with baking soda, to account for the acid in the buttermilk (baking powder already has acid in it). :)
I made this last night and went exactly by the recipe and it came out dry and crumbly??? What could cause that??
Sounds like the liquid to dry ingredient ratio was a little off, which could happen with slight differences in measuring, or if the wrong size egg was used? That’s my best guess!
I never liked cornbread until I found your recipe. Now I make it ALL. THE. TIME! So moist, not overly sweet. It’s perfect. (I have to use gluten free flour and I also use Splenda) Thank you so much for this!
Do u have 2 use baking powder ?
Yes, that’s what makes the cornbread rise and have a nice fluffy texture instead of being dense. :)
Made this in a 10 inch cast iron with unsweetened applesauce instead of oil and it was perfect after 20 minutes. Served with slow cooker black bean soup. 🤤
I think there is something wrong with this recipe. I made it tonight for a dinner side and to say it was “off” is an understatement. The baking soda maybe? Seems like a lot.
If you used baking soda, that’s what made it “off.” :) The recipe calls for baking powder. They’re very different!
I used the amount of baking powder required and it was too much it was overpowering I’ve used less since then
Maybe because you used baking soda when it calls for baking powder? 4 teaspoons of baking soda would be verrrrrrry salty and bitter. 😬
I just use self rising flour, no baking soda/powder or salt. Also butter instead of oil.
Hi! There is a mistake in your recipe, it should be 1 tsp of baking powder, not 4 tsp. I made cornbread according to this recipe and it was awful because of the excess of baking powder.
I wish I had read this comment! I literally just put mine in the oven and as I was making it thought 4tsp was way too much but did it anyways. Oh well!
I totally agree – 4 tsp is too much and I can taste it! Definitely reduce to 1.
LOL–I just put MINE in the oven, and am now reading the comments! I used 3 tsp. baking powder–will comment again once I’ve tasted it.
I used 4 tsp baking powder and mine turned out fine. Couldn’t taste it at all.
So, I used 3 tsp baking powder, because I am in high altitude and usually only use 3/4 of the amount called for. Didn’t notice any “off” flavor, but will cut it to 2 tsp next time because it didn’t rise as much as I would have liked. However the flavor, and texture inside was good. I put the oiled cast iron in the oven to preheat also, and the outside was nice and crispy and crunchy–just the way i like it! 20 minutes was perfect!
I’ve made this recipe hundreds of times over the years and I always use 4 tsp. :) That being said, cooking is highly personal, so if you feel like you like the results better with less, that works too!
Nope, definitely 4.
I made the lemon blueberry version of this from her other recipe and the first time I used 4 tsp and used muffin cups and it was fine. The second time I used a disposable round pan and swapped the oil for apple sauce and I thought it tasted like poison and threw the whole thing out. It was definitely the baking powder not sure if either of those substitutions had an effect.
Hello! I just started using your Site and I’m wondering if I could add a can of cream corn instead of oil?
We haven’t tested adding a can of creamed corn. The oil is pretty key ingredient however.
oooh i can’t wait to make this <3
Great basic cornbread recipe. I’ve used this recipe several times and it never fails. The only change I make is to use a milk alternative such as almond or oat milk in place of dairy milk. Even better when eaten with a generous amount of butter :) Thanks for the recipe!
Can I add something else in place of the oil? Water? What would be the best substitute in this situation? Thanks!
I swap applesauce for the oil in a lot of my baking and it comes out wonderfully.
I made this gluten free and dairy free. 1/2 cup Bob’s red mill cup for cup flour and 1/2 cup brown rice flour. I used unsweetened almond milk. I did have to add some extra almond milk maybe 1/4 cup to the batter because of the absorption of the rice flour. I also used butter instead of oil. (It’s what I had). My family gave it a huge thumbs up. I served it with honey butter and lentil chili. It had a great flavor but was a little crumbly maybe add a touch of xanthan gum if you dont want it crumbly.
Can I use a self-rising white corn meal mix? It says it has Hot Rize and a little bit of flour in it. Thanks!
We haven’t used that flour with this recipe to say if it would be a good alternate.
May I use butter instead of the oil?
We haven’t tested it with butter in lieu of oil but you can certainly try.
Would this work with gluten free flour?
We haven’t tested the recipe with gluten free flours yet. But you can certainly give it a try!
This was my cery first time making homemade cornbread and it came out great, I was so excited!! My family enjoyed as well, Thanks for this easy fix.
Hello, I’m excited to try your recipe! It calls for cooking oil and unfortunately I don’t have that but I do have vegetable oil. would this be okay to use as instead of the cooking oil?
Yes vegetable oil will be just fine. Or if you have applesauce that will work too.
Wonderful! Thanks for taking the time to reply. I tried this recipe tonight and had to substitute the cooking oil for vegetable oil. Came out great! This was my first time making cornbread from scratch. We had it with homemade chili. Thank you so much for this recipe, my husband loved it! Next time I’ll try the applesauce substitute :-)
Hi,
First time doing g corn bread from scratch. Ia did muffins and top it with cheddar cheese. Let’s see how it works❤️
Thank you, very easy to make
Hi do you preheat the oven tray?
We like cornbread with a sour taste baked in oven lost my recipe can to you help?
Give this recipe a shot and see what you think :)
I made the muffins with a slice of jalapeno on top of each one! Loved this recipe.
My husband and I loved this! Delicious and simple to make.
could I use a white cornflower instead of yellow?
thanks all for your help!
Yes you sure can!
I have not cook corn bread frm scratch in years, but I am trying your recipe now since the Virus is keeping us in doors. It looks good.
This recipe is so simple yet so tasty!! I cooked it in a 10.5 inch cast iron for only about 12 minutes, and it was delicious!
At long last, a recipe that works and is delicious! I made muffins and perhaps that helps avoid crumbling. In any case, I now have a keeper recipe for cornbread. Thanks.
Can I used a plant based milk instead of regular milk and can I freeze these?
Yes and yes!
This was the best cornbread I have made. My family was very happy.
This is actually my first time
The recipe is very simple and affordable, can’t to try it,
So excited
Made this Gluten free today and still great.
Hi all, I made this last night, however , being from large family and cooking for large sons, I doubled the recipe ! The cornbread came out terrific like a cake in my skillet . Definitely, would rate 5 stars .
I don’t know if you received my question. Can you triple the recipe and bake it in a 9×13 pan?
You definitely could do a 9×13 pan. I’d advise against the bundt.
Question. Can you triple and bake in a bundt pan?
You could certainly try!
Agree, this tasted like cardboard. Granted I did forget the sugar but still. Also, the recipe instructions call for 20 mins at 425, but the video shows 325 so that’s super confusing 😕
Yes, the recipe & video have different oven temperatures. Is the oven temperature to be 425 or 375 degrees?
Sorry, the typo is in the video. The correct temperature is 425. I’ll remove the video until we can get it remade! Thanks!
Hi , I am from Egypt & I wanted to share with you how we eat our corn bread . Actually we eat it with a cup of tea. Sometimes during breakfast we add little bit of jam on top & it’s delicious!
Just what I want from cornbread — super easy to throw together with ingredients I have on hand, and the finished bread is fluffy with just a hint of sweetness. I followed the recipe exactly and was very happy with results. Frequently I have to adjust bake time but my oven must be on the same wavelength as Beth’s because the recommended temp/time was just perfect. We’ll definitely make this every time we make chili.
We really enjoyed this cornbread with our out of the freezer chili. I don’t bake much, but I found this super easy. I used oat milk because my wife can’t eat dairy. I might use more corn meal and less flour next time.
Had real cornbread for first time in the States a few months ago. I heard the secret to good cornbread is popcorn.
Tastes like cardboard… How does anyone like this recipe?
Sounds like someone left out the sugar. Or perhaps stale cornmeal?
This was delicious! I made a batch today to go along with my new year’s black eyed peas and it was a great combo. I normally use a mix but this was even better. Sweet but not too sweet. Just like I love cornbread! It’s also great with just a little butter on top and in the middle.
Tried it and it came out dry even after adding butter on top. I tried it again but this time I change the suggested temperature from 425 to 400.
Came out perfect. Cooks better on 400
Good to know Marie!
Yes I baked mine on 400 degrees too. This worked well.
This is perfect corn bread. I used almond milk and whole wheat pastry flour for half of the flour. It is important to avoid over mixing so I use a rubber scraper to combine wet and dry ingredients when making muffins or any quick bread.
Thanks for the tips Pat!
This came out really well. I have about 3 pieces left after a lunch of ham and bean soup and cornbread. Thank you for this recipe :)
You’re so welcome Tina!
Girl!! Omg I’ve wanted to make southern cornbread dressing for a while. I bought the cornmeal months ago lol but my initial attempt was terrible. Haven’t tried it again until today…Thanksgiving and all that lol. Finally a delicious recipe!! Tytyty. I’ll let you know how the dressing comes out 😁
Oh this makes me so happy to hear!
Great recipe. I changed ratio of cornmeal/flour to 1 1/2 cornmeal 1/2 flour and Did 1/2 milk, 1/2 full fat yogurt. And added a maple chipotle seasoning. Yum. Thanks so much for sharing.
Thanks for sharing Karen!
Can’t wait to make this! Apologies in advance if this is a dumb question – but can I sub Lactose-Free milk?
Thanks!
Erika
Hi Erika, we haven’t tried it with lactose free milk. You could give it a go with a full fat version of it if there is one.
I always use almond milk in the recipe and have no issues at all.
Thanks for sharing Elizabeth!
Corn bread
Just got your recipe I’ll be making it soon
Thanks.
I’m cooking this right now exactly by the recipe! This is not how my southern mom taught me how to make cornbread, but I wanted to try something different! The results are…. it is fabulous!!!! It’s moist and delicious! Great recipe!
So happy to hear it Roxie! It’s okay to stray from tradition sometimes!
I made the mistake of using baking soda instead of baking powder one time. The taste is horrible and I always hesitate to use baking soda since. When I do I make sure I have an acid to counter the taste. A little buttermilk works great.
Oh no! It happens to all of us! Glad you have a fix.
I used two tablespoons of baking soda and two tablespoons of white vinegar and everything turned out pertfect!
Thanks Peter!
Great recipe..I still had to go with how my Mother taught me when I was very young. Still have the same Iron skillet she used since I was a very young girl. Instead of Milk I use Buttermilk. I use 2 eggs , holds it together better. Heat the iron skillet on the stove top and you know it’s ready when your Batter sizzles. I also cook on 400. It comes out Crispy and Golden. I also top it with Butter right out of the oven…Southern raised. So in the South, NEVER ADD SUGAR….to each their own 😃
Thanks for sharing Rebecca!
Nice, easy and fool proof! I had all of the ingredients on hand, which is what I love about most of your recipes. The cornbread isn’t too salty or too sweet, which means its a great base for slathering it with salted butter or honey butter! :D Thanks Budget Bytes!
Thank you Noelle!
Just made this and it came out good i put whole corn in mine and it was great
I haven’t tried this but I’m going to soon. I was wondering if I could use buttermilk instead of whole milk?
Unfortunately I think I’d have to test that substitution to know for sure if it would work. There are a couple of significant differences between regular milk and buttermilk that could change the outcome: the acidity and viscosity/water content (buttermilk is much thicker and may not properly moisten the batter). So I think there is a potential that it could turn out quite different with that substitution.
thanks for recipe, it was perfect. I’ve added two table spoons of cream cheese as well and it was delicious.
My daughter loves it.
Yum!
I cut the recipe in half (there are only 2 of us). I did use a whole egg, which didn’t impact the end result. I used parchment liners in a muffin tin and half a recipe made 6 cornbread muffins.
They were perfectly done after 17 minutes in s 425° oven.
I followed the recipe completely and it was marvelous! It tastes just like how my great grandma made her cornbread when I was a little girl. I was thinking about using soy milk instead of dairy milk, but I didn’t want to stray from the recipe. I’m glad I didn’t!
Happy it brought back some memories for you Lindsay. :)
I have made this recipe as written four times now and by far it is the best corn bread we have ever eaten. Moist, tender and on point for sweetness. My hubby loves it and he is corn bread picky. I use 8×8 square glass pan and bake a few minutes longer. I let the mix set a few minutes before pouring into pan. Love it.
Happy to hear it! :)
This recipe is terrible. I followed it to the letter EXCEPT for the baking soda because 4 tsps of baking soda?? Really?? I only added two and you could still taste the baking soda. I put it in a 425 oven and the outside was totally done and the inside was raw. I turned the heat down to 350 toS finish cooking the inside and it was dry.
Just a super unsuccessful recipe.
If you had used the proper amount of baking soda the middle would not have been as dense and probably would have cooked through in the time listed. :)
This recipe doesn’t call for baking soda…it calls for baking powder. If you did use baking soda instead of baking powder then I could see why it would taste horrible. I’m making this recipe tomorrow so I hope it turns out ;)
The recipe calls for baking powder not baking soda.
That’s probably why all you could taste was the soda.
This turned out absolutely wonderful. 👌
Can I use almond milk instead?
I think 425 is naughty to high of hea. Followed the recipe to a t and burnt it all.
Way to high of heat*
Followed the recipe, only change was using cup for cup gluten free flour. Came out perfect!
2 cups of buttermilk is too much in this recipe…
This recipe doesn’t call for any buttermilk.
Why in the video it says 375 degrees but in the recipe it says 425 degrees
Oof, I didn’t notice that typo (I had outsourced that video!). Time to have that one remade. Thanks for catching that!!
Now I have no idea which oven temperature to use — ???
Use 425, as stated in the recipe above :)
How to make this wonderful Cornbread just a little more moist? butter instead of Oil? 2 eggs instead of one? more or less flower to cornbread? love this bread, but a bit too crumby and dry for me – suggestions to moisten it up a bit?
Try increasing the oil just a bit.
Made this tonight. Been trying out various recipes on corn bread. This one is great. Used 1/3 C of sugar and eyeballed added honey. Also coated top with butter and put back in oven for two minutes at end. Nice n brown. I will say I’m from Tx and a lil sugar and honey goes a long way. Gracias.
Made this for the dozenth time and my picky daughter devoured a piece! Nice balance of salty/sweet!
Personally I dont like yellow corn meal. I make mind with the white metal and I add melted butter . It’s very good. Not too sweet. I heat the butter and oil first. Then I mix it in the mixture after it cools,as not to cook the egg.
It’s a matter of taste, but when you add sugar to cornbread, it becomes cake.
Try it without the sugar and see what you think. This Texas gal has never used sugar in cornbread and doesn’t know anyone who has.
I’m from Fort Worth Texas and have ALWAYS added sugar to cornbread. Do you use cornmeal in cake? Ok then, so it’s not cake!
From the south and everyone uses sugar in their cornbread and don’t know anyone who doesn’t. Try it with the sugar and see what you think.
Wow , i just get so flustrated reading folks additions or subtraction to a posted recipe. Make the recipe and report your findings if you add anything it a different recipe.
Was delicious
Made this to go with your basic chili recipe. I sauteed about a cup of frozen corn in a bit of oil and butter until slightly brown then added a fresh jalapeno, diced and sauteed for a few minutes more. I mixed the corn and jalapeno in the batter with about 2/3 of a cup of shredded cheddar cheese. So easy, perfect sweetness, texture and heat, and took only a few more minutes than boxed cornbread which I find is either too grainy or too fluffy and cake like. I’m obsessed with your site Beth and have been sharing with friends who I know like to cook. Thank you!!! Can’t wait to try more recipes!!
Made this tonight. It was a hit. My family loved it. Thank you!!
It was good. I did 1.5 times the recipe and used a regular sized cake pan. Was a little dry, but definitely worth the very minimal time and effort it took.
Yummy! Just like it says.
I tripled the recipe for future meals use.
Mine turned out too dry, I will return to using my old recipe from now on.
Easy recipe and it turned out nicely. Thanks!
Wonderful! Thanks!
Yummy and easy. Thanks for sharing.
Think I could use egg beaters (1/4C) instead of egg and could I use non fat milk?
I’ve never tried to bake with egg beaters, so I’m not sure how that will affect the results. Fat in general does play a large role in this recipe, though, so if you eliminate it from the eggs and the milk you will end up with a cornbread that is much more dry and not as tender.
Made alongside split pea soup and it is the best cornbread recipe i’ve made.
can you use buttermilk instead of reg milk ?
I haven’t tried that substitution, so I’m not sure how it might affect the flavor and texture of the bread. It will most likely change the results, as buttermilk is more acidic, less sweet, and thicker than regular milk.
Love this recipe! Such a classic. I’ve tried it with coconut oil and olive oil and definitely prefer the coconut oil.
Great recipe. I used a mix of oil and butter, and only two (2) tsp sugar. Turned out terrific.
Plan to have some of it with jam in am for breakfast.
Used bacon in it and bacon grease instead of oil yum! adding butter enhances the flavor.
As long as you keep the recipe the same your kitchen is the lab so that your taste buds can soar. Happy eating any idea how many calories are in this recipe?
I used unsweetened applesauce instead of an egg (I was out) and almond milk instead of regular milk. I also added frozen blueberries on a whim at the very end. Turned out amazing!
Hi…so basically you made it vegan w these substitutes? I may try that for my vegan husband. Thanks! I mean…I’m still gonna make it the regular way for me though ;-)
I’m from the South and this is the real deal, my favorite cornbread I’ve made. Super soft and delicious, slightly sweet and it stayed moist for days. To me, cornbread IS special and this recipe is the best!
I added a can of creamed corn to this and used 1/2 cup of sugar instead of a 1/4 cup. I baked it in a 9X13 pan. Best cornbread I have ever had in my life.
Tried it with cream corn and 1/2 cup sugar.. excellent idea! :-)
A really great way to use day-old cornbread is to crumble it into a bowl and pour over cold milk or buttermilk. It sounds odd, but it is a very old southern dish called “crumbling.”
Back in the 50’s in southwest Va that was our late night snack, Milk with cornbread crumbled in it. I still do it
When I lived in Mississippi for a couple of years mid-80s,an elderly couple used to have what she called, “Cornbread and Sweet Milk” with a side of fruit. I make it from time to time, particularly for breakfast.
Lovely memories
This is my second time making corn bread from scratch for dressing recipe.
I love the simplicity. Basic is best. You can always add the extra but if the foundation isn’t there, it’s a no go. I will let you know the end result.
Thank you for posting your wonderful easy steps!
God bless you!
This is my go-to cornbread recipe now–it’s like the Jiffy cornbread, but from scratch, and thus way tastier. It’s nice and hearty and can be dressed up or left as is.
I usually use melted butter as my oil. I can also vouch for it working with whole wheat flour, made it like that tonight (due to roommates who used up all the normal all-purpose without telling me…) and it turned out great. It also works with a sub of brown sugar (same deal)–the brown sugar might even be better than regular white granulated.
I have made it in muffin tins and it makes 10 good-sized (to the rim of the cup) muffins. I forgot to time the bake (just kept checking them) but probably no more than 10-15 min.
To dress it up sometimes I’ll make a honey and melted butter glaze and brush it over the top a couple minutes before it’s done baking. Makes it pretty dessert-y, but sometimes you need that.
Hey there, just wondering what butter does to the recipe? I am planning on using butter but I’m scared what it will taste like.
Thanks!
Hi there! I’m looking forward to making this recipe now to have with chili tonight. I plan to follow your directions exactly —
the only question I have is if I wanted to add drained sweet canned corn kernels to the batter do you think this would work?? I’ve never made corn bread and am really looking forward to this based on all of the fabulous reviews.
Thanks so much in advance!
It should work as long as it is drained very well. If there is too much extra moisture it may throw off the texture of the bread.
I agree with Beth. I add in drained whole kernel corn all the time to my basic recipe. It just adds that little extra chew.
Good luck.
Simple and quick, a great recipe for when you want something bread-like. Just made it for a second time and wondered why I don’t make it every week.
Is 4 tsp of baking soda correct? I thought it sounded like a lot but I put it in anyway and it had a very odd flavor and we couldn’t eat it.
That’s how much I use every time I make it.
Hi it sounds like you used baking soda instead of baking powder. The recipe calls for baking powder. Maybe that’s why you found it tasted “funny”. I would definitely give it another try 😊I’m making it tonight to jo with my taco soup 👍Hope this helped😊
This looks so good. Could I leave out the sugar? I grew up eating unsweetened cornbread.
I’d try reducing it by half first. The sugar does provide more than sweetness here, it actually affects the texture of the bread and moisture balance.
Has anyone tried making this with rice milk? I’m lactose intolerant so usually don’t have milk at home, and would like to avoid buying one just for this recipe.
I always keep dry milk on hand, and then mix up whatever quantity may be needed for a recipe. By doing this, I don’t need to purchase a large carton of milk that may not get used up before it spoils.
Hi Beth, am enjoying your recipes here in New Zealand :)
Have you every tried the cornbread using gluten free flour and egg replacer? I wonder how that would turn out…for my son who reacts to both gluten and egg.
Also re red beans, do you mean the kidney beans – just checking.
Many thanks
Chrissie
Hi Chrissie, unfortunately I don’t have any experience using gluten-free flours or egg replacers. :( Since this is a quick bread, though, it doesn’t really rely on gluten for strength, so that might not be a problem! Egg is a bit tricker, though. :P
I can’t comment on the gluten free flour, but I have some input on egg replacer. Went to make this recipe today but didn’t have any eggs. I took 1 tbsp chia seeds, ground them in a mini blender, then added 3 tbsp water and let it sit for 5 min. I blended the other wet ingredients with the chia mixture in the blender, but otherwise followed the recipe as written. I think it turned out pretty good, a crisp top but still moist inside. I don’t make corn bread that often though so I don’t have much to compare it to. Oh and there are small flecks in the corn bread from the chia seeds. I imagine the same thing would happen if you used a flax egg substitute.
I used this recipe as a guide to make chicken casserole. It was absolutely delicious. Next time, I’m going to add melted butter to the cornbread batter. Thank you, Beth!!! :-)
Delicious!
Made this last night to go with chili leftovers. I made some subs to clean out my fridge and pantry:
Killed the last 1/2 cup of stone-ground cornmeal and topped the cup with corn flour. (Will use a full cup of corn flour next time – grainy cornmeal hurts my teeth.)
Used last 1/2 cup of Greek yogurt, topped with milk. The batter wasn’t loose enough, so added about 1/4 cup more milk to loosen.
Baked about 12-15 minutes in a muffin tin – perfect! At first, I described them as a bit bland, but changed that to “neutral” because I like that they can go sweet (with jam) or savory (crumbled on chili). They are light and fluffy and so quick to make! This will be my go-to!
This is some real good cornbread. My friends and I ate three cornbreads in one sitting once. There were only 8 of us eating too. It’s also awesomely fast cause I had to go make another in the middle of the dinner. So now I’m the cornbread bringer for everything.
Made this as an accompaniment to my 10-bean soup and it was delicious! One word of caution: make sure you mix the batter until everything is well incorporated! I left a few too many lumps in my batter apparently that turned into bitter pieces in the final product, so make sure you mix well.
I made a double batch and it just perfectly fit my 9×13 baking dish, and it only took about 28 minutes to bake.
Next time I’ll be sure to mix more thoroughly, and I may add some sour cream to make the bread more moist.
This was delicious! Our smoke alarm doesn’t like me baking anything at over 375 (will go off from only the heat), so I baked it at 375 for about 20-25 minutes in a cast iron pan and it was great.
Tried this recipe as-is. It’s great. It is probably best made far enough ahead of time to allow it to cool completely before serving. I just had some while it was still warm and it was a bit too delicate.
What can I substitute the egg for? I have a vegan friend and want to accomodate
Unfortunately I haven’t experimented a lot with egg substitutes, so I don’t have a good suggestion for you. Sorry I couldn’t help more!
I’ve made this cornbread a few times now and it’s soooo good, especially hot out of the oven with butter <3 Although I usually go with the pie dish today I made a batch of cornbread muffins, made 12 and cooked them at 425 for 15 minutes.
I can’t believe it has taken me so long to get over here to give you a giant thank you for the recipe!!
I make it at least 3 times a month :) we absolutely love it. I have added in 1/2 tsp of Maple extract, another time I have tossed in grated cheese,ground chili, and diced bell peppers…I am wondering if it would work as a topping for a tamale pie??
Thank you so much for all of your hard work..This is a firm staple in our household that is on one very tight budget. Your recipes never make us feel like we are going without but instead eating very well on a limited budget. Thank you!
Yes, it absolutely will work as the topping for a tamale pie (I’ve done it a few times)! :)
No picture available to the side of the recipe or when it prints. Can the link be fixed so I can print this one out? Would love to add it to my recipe binder :) Thanks!
Thanks for pointing that out! I’ve got it all fixed now. :)
I hope this will work in my muffin tin – I’m already using both of my baking dishes for other foods for this meal!!
It should! :)
I went to go whip up this recipe, but realized I actually didn’t have any cornmeal (though I SWORE I did!). I ended up using Garbanzo bean flour (aka Gram flour or besan). Let me tell you, this was a WONDERFUL thing. Instead of a baking dish, I put them in a muffin tin and they cooked a little faster than the 20 mins in this recipe. Anyway, this substitution has a lot more protein, so these puppies kept me full. Thanks, Beth!
Very interesting! Thank you for sharing how that turned out. I would have never guessed that garbanzo bean flour would work in place of cornmeal!
I just baked this to accompany a chilli I made yesterday. Cornbread isn’t really a thing here in Ireland so I made it with polenta instead of the cornmeal. And because I wanted to use up some buttermilk, I used that in place of the milk (I only had soya milk in the fridge). Oh, and I accidentally used self-raising instead of all-purpose (is that the same as ‘plain’?). In any case, it turned out perfectly. Can’t wait for my dinner now!
I accidentally made this as buckwheat cornbread, and since it tasted rather delicious like that I figured I’d share my accident.
I only had a 1/2 cup measuring cup clean so I properly measured out two 1/2 cup scoops of corn meal, and then, instead of flour, I accidentally scooped up and dumped in 1/2 a cup of buckwheat pancake mix. I could hardly put it back at that point, so I just shrugged and added 1/2 a cup of wheat flour (whole wheat pastry flour because that’s what I had on hand) and only 3 tsp of baking powder since the pancake mix had some baking powder in it.
The result was slightly blue but delicious. And between the buckwheat and the whole wheat pastry flour, pretty healthy.
Ha! I love it! Happy accidents are the best. :D
Is there any way to make this gluten free? A particular flour substitute I could use? I have a relative that has Celiac Disease and I’m trying to find a way to cook this for her. Thanks!
Hmm, unfortunately I have no experience with using gluten free flours, so I’m not sure of the best route.
@Ann
I don’t have personal experience with gluten free baking, but my most trusted baking resource is King Arthur Flour, and they have a whole section on gluten free baking. I found this cornbread recipe there. http://www.kingarthurflour.com/recipes/gluten-free-cornbread-recipe
if you look at their blog archives, there is a lot of useful gluten free baking information including tutorials. http://www.kingarthurflour.com/blog/category/gluten-free/
This specific blog post is the how-to for making the cornbread. http://www.kingarthurflour.com/blog/2011/06/01/gluten-free-cornbread-tall-tender-moist-marvelous/
Good luck with your endeavor!
Donna
Can you use powdered milk in place of regular milk for this recipe? I’m not a milk drinker and it’s not worth it for me to keep it hanging around for recipes. Thank you for all the great recipes and the SNAP food challenge; it really opened up my eyes regarding food and how chalenging it is for people on this program. God bless you Beth.
I’ve never used reconstituted powdered milk in place of regular milk in baking, so I don’t know how that would affect it. :(
If you heat the 10 inch cast iron skillet in the oven while making the batter, grease the skillet with a spray oil product, and pour the batter into the sizzling hot skillet you will get a beautiful dome on the corn bread and it will be lighter for the steam introduced into it.
Presenting it in the skillet, yellow on black, looks great as well. Keeps the bread warm through the whole meal too.
I’m going to try that next time! Thanks for the tip. :)
Especially bacon fat! We save ours in a mug in the fridge. Gives the cornbread a nice flavor enhancement.
I love this recipe I already made it three times today! Two of them for giving away to family though:) I just omit the sugar, since I like hearty foods and add grated cheddar in the dough. Mmmm
I’m adding corn kernels to mine. Wish me luck!
I just made this corn bread and it is delicious! Thanks so much for the recipe. Hubby loves it too :)
We are having this tonight with the last of the jambalaya I’d stashed in the freezer.
How does this compare to Jiffy cornbread? I’ve tried the Jiffy and found it too sweet. That being said, it’s also my only experience with cornbread.
This one is fairly sweet as well. I grew up on Jiffy, so I’m a bit bias towards it, and this recipe definitely reminds me of it a little.
Here we make cornbread that is more like cake…using 3-1 flour to cornmeal (I have a recipe that makes a 9X13 cake pan…way too much for 2 people) do you think that I could use 1 1/2 cups flour and 1/2 cup corn meal in this recipe? I wish my husband liked this type of cornbread but it was a miracle that he like the other one I found so I will stick with that one if needed ;)
p.s. he doesn’t like couscous either or anything that is “grainy” haha
If you change the flour/cornmeal ratio, that might mess up the moisture ratio, so I can’t say for sure if that would work without testing it. :(
I substituted a can of creamed corn for the milk and it came out moist and delicious. Love this easy recipe!
Hi Beth – I’m not sure where to find cornmeal in Australia….I’ve tried researching if I can use polenta but it’s a bit hard to know – what would you suggest? Love your blog – bought your book! It’s my survival guide :)
I think polenta might be ground a bit more coarse than cornmeal. Cornmeal is very fine and almost has a bit of corn powder mixed in. Almost like half way between polenta and corn flour. I’m not quite sure if this recipe would work with polenta, since I haven’t tested it, so I think your best bet might be to check online stores or if you have any specialty food or ethnic food stores in your area.
Elisha, if you live in Melbourne you can go to USA foods and pick some up. They also have cornmeal for online order if you don’t live in Melbourne! http://www.usafoods.com.au/Baking-and-Dessert/Cake-Mixes-Baking/Hodgson-Mill-Yellow-Corn-Meal-2lbs
I made another cornbread receipe with polenta and it seemed to work fine. Another Aussie here with no idea where to find cornmeal!
I made mine with Polenta. I think it adds a nice texture to the finished product. Give it a go :)
Delicious and easy! Had to get cornmeal and only could find white corn meal. But was still yummy. Added cheese and chili powder. Next time I need to do it in a cast iron like others and with yellow corn meal. Ate it with eggs and lots of siracha!
I have a deep and abiding love for cornbread. It goes so well with so many things! I love serving it alongside sloppy joes and especially my veggie chili!
All I had on hand was white corn meal and it worked great though I’m sure yellow would be better it’s what I prefer but still thanks for the recipe.
I use a similar recipe as well…so yummy and cheap! I use white whole wheat in this and all of my baked goods for added protein.
My mom would make this and put it into a muffin tin. It’s probably because she dislikes cutting pie shapes, but I think it’s great for little individual cornbread.
When we make corn bread, it must be baked in a cast iron skillet to give it that famous crunch. Yellow corn meal is also a required ingredient.
I’ve never come across cornbread before (I think it’s just a US thing) and I have a question that’s probably really silly – but what exactly do you do with it? Do you use it to mop up sauces, things like that?
Not a silly question! :) You can eat it plain on the side like you would a dinner roll, or use it to sop up any type of sauce or gravy. I crumbled mine into my soup. A lot of people melt butter onto it and drizzle with honey or maple syrup, as well. It’s very versatile. :)
It’s awesome for breakfast with just a little butter.
HERESY!! Oh Beth, I usually worship every written word, but cornbread in a GLASS PAN??? Cast iron, baby!!
Hahaha, I do cast iron sometimes, but sometimes I’m lazy and like the easy to clean glass. ;)
Corn bread is one of those fall/comfort/homey foods for me! Thanks for sharing with us :-)
Dom
I just stumbled across a cornbread recipe that had sriracha swirled into the batter before baking…that sounds like it would be perfect for you, Beth!
Ooooh, yes!
This looks delicious! I’d love to make some, but I have just a few questions –
How long does it stay good for on the counter?
Does it freeze well?
Thanks!
It does freeze pretty good (gets a little more crumbly, but still delicious). I let mine cool completely, then have kept it in the refrigerator just to elongate the shelf life (since I need it for a whole week). It would probably be okay on the counter for a couple days. Make sure it’s covered tightly (but only after it is completely cool).
This is the recipe I use all the time for cornbread. I think a 1:1 ratio of flour to cornmeal is the tastiest mix. The cornmeal package always has a 5:3 ratio (which is a bit weird if they want to sell as much as possible).
Baking it in a pie dish it genius! You get much more equal serving sizes than an 8×8 dish because the middle puffs up.
“Boring” and versatile deliciousness, Beth! Cornmeal is missing from my pantry right now but I will try your recipe soon!
Found your blog during last year’s SNAP challenge and looking forward to new inspiration this year!!
Cornbread is a fave of mine… Goes great with this recipe :
http://americanfood.about.com/od/porkrecipes/r/Ham_Shank_Recipe.htm
Fresh rosemary a worthwhile splurge in this one. Similar to a white bean recipe I have seen on your site.
I will be following in the coming weeks!
This cornbread looks so good! I love how it uses ingredients I always have on hand.
You can make a single serving of this cornbread by leaving out the egg and using 1/8 of the other ingredients. To cook cornbread without an oven, you can cook it in a pan like you would cook a pancake.
Awesome, I need to try that!!
Thanks for the reply! I posted specifically how to cook the cornbread in a pan here: http://foodparsed.com/cornbread-for-one/
My daughter and I went out to dinner the other night and the restaurant served corn muffins with peach butter with all meals. The muffins were fried like this and were delicious.
This recipe is nearly identical to the one I’ve used for years. I often bake it in a 10″ cast iron skillet.