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Easy Homemade Cornbread

by Lynne Webb on October 30, 2008 (Updated August 6, 2021) // 13 Comments

Recipes » Baking » Easy Homemade Cornbread

Easy Homemade Cornbread

by Lynne Webb on October 30, 2008 (Updated August 6, 2021) // 13 Comments

A simple, foolproof recipe for basic cornbread that can be modified easily.
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A brown, napkin-lined wicker bread basket filled with squares of homemade cornbread.

This recipe for cornbread is so simple and quick to fix, it really makes no sense to buy a mix. Serve it with a little butter at breakfast, use it in a Southern-style cornbread stuffing, or pair it with a bowl of chili for a deliciously hearty dinner.

As written, this recipe calls for a 1:1 ratio of cornmeal to flour, but that can be adjusted to produce the texture you like the best. A little more flour and less cornmeal will produce a more cake-like consistency. More cornmeal and less flour will give you that crumbly cornbread texture.

Be sure to check the recipe notes for mix-in options like roasted jalapenos, corn kernels, shredded cheese, bacon, and sautéed onion.

How to Make This Recipe

This is an overview of how this easy homemade cornbread is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

  • Pre-heat the oven.
  • Combine flour, corn meal, sugar, baking powder and salt in a mixing bowl.
  • In another bowl, whisk together milk, oil and egg .
  • Add the wet ingredients to the dry, mix just long enough to moisten the dry ingredients.
  • Pour the batter into a greased 8-inch square cake pan.
  • Bake for 25 to 30 minutes or until light golden brown.
  • Cool in the pan before cutting into squares.
Simple Corn Bread

Easy Homemade Cornbread

4.55 from 11 votes
  |  Leave a Review
A simple, foolproof recipe for basic cornbread that can be modified easily.
Yield: 16 (2-inch) squares
Prep Time: 5 mins
Cook Time : 30 mins
Total Time : 35 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar, see notes
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg

Instructions 

  • Pre-heat the oven to 375°F. Grease an 8-inch square cake pan.
  • Combine the flour, corn meal, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk the milk, oil and egg together until well blended.
  • Add the wet ingredients to the dry, mix just until the dry ingredients are moistened and pour the batter into the prepared pan.
  • Bake for 25 to 30 minutes or until light golden brown and a toothpick inserted in middle comes out clean. Cool in the pan on a wire rack.

Recipe Notes

About the sugar:

If you are planning to use this recipe in cornbread stuffing, you can safely cut the sugar back to 2-1/2 tablespoons if desired.

Recipe variations:

It’s easy to add extra ingredients to basic cornbread. Fold dry additions into the finished batter after mixing. Mix wet additions into the egg-oil mixture before mixing.
  • Roasted jalapeno peppers, 1 or 2, peeled and diced
  • Corn kernels, up to 1/2 cup, frozen or fresh
  • Monterey jack or cheddar cheese, up to 1/2 cup, grated
  • Cooked, crumbled bacon or diced ham, up to 1/2 cup
  • Sautéed chopped onion, up to 1/2 cup

Nutrition Information

Nutrition Facts
Easy Homemade Cornbread
Amount per Serving
Calories
122
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
123
mg
5
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Trans Fat
 
1
g
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Baking & Desserts
 | 
Cuisine: American

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Comments

  1. Suzie says

    December 29, 2022 at 4:05 pm

    5 stars
    This is the best cornbread ever. I make it at least twice a week. My son never at cornbread because it was so dry. He eats this every day now

    Reply
    • Lynne Webb says

      December 30, 2022 at 6:31 pm

      Thank you, Suzie! We love it too.

      Reply
  2. Crystal says

    November 20, 2022 at 7:35 pm

    5 stars
    I love this recipe. However I can’t always find plain yellow cornmeal. Can I use self raising cornmeal instead ?

    Reply
    • Lynne Webb says

      November 21, 2022 at 6:46 pm

      Hi Crystal,
      I haven’t used self-rising cornmeal myself, but I do know that it already contains baking powder and salt. If I were to try using it in this recipe, I would cut the listed quantities of those two ingredients in half as you still need to include some of each because of the flour. I hope this helps.

      Reply
  3. Ebony says

    June 14, 2019 at 12:17 pm

    5 stars
    Came out great!. Not perfect but good enough for first time. When I make it again, I’ll tweak it.

    A little less baking powder, and try to figure out how to make it a little more moist and less dry and crumbly.

    Reply
  4. Sabrina says

    September 16, 2018 at 3:13 pm

    3 stars
    Easy recipe to follow, but it’s so runny and I’m use to a thicker batter so this recipe has me concerned that it won’t set up while baking? So I am doing a test run before dinner tonight because I want to make sure it cooks up and is what I am wanting to use in my chili cornbread bake. Guess, we will see how it goes after it cooks and cools some, so it can be tasted.

    Reply
    • Lynne Webb says

      September 17, 2018 at 5:32 pm

      Hi Sabrina,

      If the recipe you usually use has shortening instead of the oil this recipe uses, the batter would naturally be thicker. I’m sure this will bake up just fine for you.

      Reply
  5. Ebony says

    September 3, 2018 at 6:57 pm

    5 stars
    Came out great!. Not perfect but good enough for first time. When I make it again, I’ll tweak it.

    A little less baking powder, and try to figure out how to make it a little more moist and less dry and crumbly.

    Reply
    • Lynne Webb says

      September 5, 2018 at 5:05 pm

      Hi Ebony,
      Glad you liked the recipe over all. You can try going with more flour (1-1/4 cups), less corn meal (3/4 cup) to get a more cake-like, less crumbly consistency.

      Reply
  6. Ebony says

    September 3, 2018 at 6:57 pm

    5 stars
    Came out great!. Not perfect but good enough for first time. When I make it again, I’ll tweak it.

    A little less baking powder, and try to figure out how to make it a little more moist and less dry and crumbly.

    Reply
  7. Jennie says

    July 20, 2018 at 6:22 pm

    4 stars
    This recipe is very easy to do. It is quick to put together and bakes up light.! I like the equal parts flour and corn meal. It bakes up just to my taste.

    Reply
    • Lynne Webb says

      July 21, 2018 at 3:16 pm

      Hi Jennie,
      We love to bake corn bread. It’s so easy and makes a versatile side to serve with dishes like chili or stew.

      Reply
  8. Rico says

    February 15, 2009 at 6:33 am

    Really light and fluffy corn bread, I really love this recipe, but what if I want to make rustic corn bread. do you have a recipe somewhere? Thanks so much for sharing this great recipe.

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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