Homemade Cornbread
This Homemade Cornbread recipe is the perfect blend of sweet and savory and chock full of yummy light and fluffy cornmeal flavor. Super easy to make and very delicious to eat!
Our Mom always insisted that there were foods that you could only eat in certain seasons. For example, Chili and Cornbread (because who can have chili without cornbread) were a Winter only meal. Now that we get to decide what’s for dinner, we sneak and have cornbread more often than we did as children. This Homemade Cornbread recipe is the perfect blend of sweet and savory and chock full of yummy light and fluffy cornmeal flavor. It’s a great side dish for salads or beef ribs or fried chicken. (Just don’t tell our Mom!)
How to Make Corn Bread from Scratch
Step 1: Add the cornmeal, flour, granulated sugar, brown sugar, salt, and baking powder to a mixing bowl.
Step 2: Whisk the dry ingredient together until they are thoroughly mixed.
Step 3: In a large measuring cup, add the buttermilk and eggs. Whisk together until combined. Add in the oil and continue to whisk.
Step 4: Pour the Buttermilk mixture into the bowl with the dry ingredients.
Step 5: Stir with a spoon just until all the ingredients are combined.
Step 6: Spray an 8×8″ baking pan with baking spray. Pour the Cornbread batter into the pan.
Step 7: Bake in an oven preheated to 350 degrees for 30-35 minutes or until the edges are golden and a toothpick pressed into the center of the cornbread comes out clean. Serve warm with Homemade Honey Butter.
Expert Tips and FAQs
No. But the recipe will taste better if you do. But in a pinch, you can make a buttermilk substitute by adding two teaspoons of either white vinegar or lemon juice to regular milk.
We have made this recipe successfully using both a glass baking pan and a metal baking pan. The time on the recipe is for a glass pan specifically. If you use a metal pan, start checking the cornbread at about the 30-minute mark to make sure it doesn’t overbake.
It should last 2-3 days in the refrigerator, wrapped up tightly, or in an airtight container. You can also freeze it for up to 3 months.
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Homemade Cornbread
This Homemade Cornbread recipe is the perfect blend of sweet and savory and chock full of yummy light and fluffy cornmeal flavor. Super easy to make and very delicious to eat!
Ingredients
- 1 cup Cornmeal
- 6 tablespoons Granulated Sugar
- 2 tablespoons Brown Sugar
- 1 cup All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1 1/4 cup Buttermilk
- 2 Large Eggs
- 1/2 cup Cooking Oil
Instructions
- Add the cornmeal, flour, granulated sugar, brown sugar, salt, and baking powder to a mixing bowl.
- Whisk the dry ingredient together until they are thoroughly mixed.
- In a large measuring cup, add the buttermilk and eggs. Whisk together until combined. Add in the oil and continue to whisk.
- Pour the Buttermilk mixture into the bowl with the dry ingredients.
- Stir with a spoon just until all the ingredients are combined.
- Spray an 8x8" baking pan with baking spray. Pour the Cornbread batter into the pan.
- Bake in an oven preheated to 350 degrees for 30-35 minutes or until the edges are golden and a toothpick pressed into the center of the cornbread comes out clean.
- Serve warm.
Notes
It should last 2-3 days in the refrigerator, wrapped up tightly, or in an airtight container. You can also freeze it for up to 3 months.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
