There’s nothing quite like the warm, buttery taste of Homemade Cornbread. Whether served alongside a hearty bowl of chili, a plate of BBQ ribs, or simply enjoyed on its own, cornbread is a timeless classic that’s easy to make and universally loved. I found this foolproof recipe on I Wuv Cooking, and it’s quickly become a staple in my kitchen. With its golden crust and fluffy interior, it’s everything you want in a homemade cornbread.
Why This Recipe Stands Out
This recipe balances the perfect blend of sweetness and cornmeal texture, resulting in cornbread that’s moist but not dense. Whether you prefer it savory or slightly sweet, this versatile recipe can be easily customized to suit your taste.
Homemade Cornbread Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar (adjust for sweetness preference)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C). Grease a square baking pan or cast-iron skillet to prevent sticking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the milk, melted butter, and eggs until well combined.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
- Bake the Cornbread: Pour the batter into the prepared pan or skillet, spreading it evenly. 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: Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite toppings.
Tips for Perfect Cornbread
- Use a Cast-Iron Skillet: For a crispier crust, bake your cornbread in a preheated cast-iron skillet.
- Customize the Flavor: Add shredded cheese, diced jalapeños, or fresh corn kernels to the batter for a unique twist.
- Store Leftovers Properly: Wrap leftover cornbread tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for longer storage.
Why You’ll Love This Recipe
This Classic Homemade Cornbread is incredibly simple to make, yet it delivers big on flavor and texture. It’s the perfect side dish for everything from soups and stews to grilled meats and vegetables. Plus, the recipe is highly adaptable, so you can tailor it to suit your preferences or get creative with mix-ins.
Have you made this recipe? Share your experience in the comments, and be sure to check out more comforting recipes like this on I Wuv Cooking. Whether for a weeknight dinner or a holiday feast, this cornbread is sure to delight!
Homemade Cornbread: A Classic Recipe for Every Occasion
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 cup granulated sugar (adjust for sweetness preference)
- 1 tbsp baking powder
- 2 tsp salt
- 1 cup whole milk
- 4 tbsp unsalted butter (melted)
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
- In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the whole milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for 10 minutes before cutting into squares and serving warm.
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