Ingredients

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup whole milk
• 2 large eggs
• ⅓ cup unsalted butter, melted and slightly cooled
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract (optional, for a slightly sweeter cornbread)

Optional Add-Ins

• 1 cup shredded cheddar cheese
• 1–2 jalapeños, finely diced
• 2 tablespoons chopped fresh chives
• ½ cup cooked corn kernels
• ½ teaspoon smoked paprika
• 2 tablespoons honey

Instructions

Step 1: Prepare the Oven

Preheat your oven to 400°F (200°C).

Grease an 8-inch square baking pan or a 9-inch round cake pan with butter or nonstick cooking spray. For crisp edges, place a cast-iron skillet in the oven while it preheats, then carefully grease the hot skillet before adding the batter.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

Breaking up any lumps now helps create a smooth, tender batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and vanilla extract until smooth.

Make sure the butter has cooled slightly so it doesn’t cook the eggs when mixed.

Step 4: Make the Batter

Pour the wet ingredients into the bowl with the dry ingredients.

Stir gently with a spatula or wooden spoon just until no dry streaks remain. The batter should be thick but pourable.

If using any optional add-ins like cheese, jalapeños, or corn kernels, gently fold them into the batter at this stage.

Avoid overmixing, as it can make the cornbread dense instead of light and tender.

Step 5: Bake

Pour the batter into the prepared baking pan or hot cast-iron skillet and spread it evenly.

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

The edges should be lightly crisp while the center remains soft.

Step 6: Cool and Serve

Allow the cornbread to cool in the pan for about 10 minutes before slicing.

Serve warm with butter, honey, maple syrup, or your favorite jam.

Tips for the Best Homemade Cornbread

• Use finely ground yellow cornmeal for a softer texture.
• Don’t overmix the batter—gentle mixing keeps the crumb tender.
• Baking in a preheated cast-iron skillet creates crispy, golden edges.
• For extra moisture, stir in a few tablespoons of sour cream or Greek yogurt.
• Brush the top with melted butter immediately after baking for a rich, glossy finish.
• Let the cornbread rest for a few minutes before slicing so it holds together better.

Recipe Variations

Honey Cornbread

Replace some of the sugar with honey for a naturally sweet flavor.

Cheddar Jalapeño Cornbread

Fold in shredded cheddar cheese and diced jalapeños for a savory, slightly spicy version.

Skillet Cornbread

Bake the batter in a hot cast-iron skillet to achieve crisp, buttery edges.

Southern-Style Cornbread

Omit the sugar for a more traditional savory cornbread that’s perfect with beans, greens, and barbecue.

Cornbread with Whole Kernels

Mix in fresh, frozen, or canned corn kernels for extra sweetness and texture.

Herb Cornbread

Add chopped rosemary, thyme, or chives for an aromatic twist that pairs well with roasted meats.

Serving Suggestions

Homemade Cornbread pairs wonderfully with:

• Chili
• Beef stew
• Chicken soup
• Barbecue ribs
• Pulled pork
• Fried chicken
• Baked beans
• Collard greens
• Corn chowder
• Honey butter
• Fruit preserves

It also makes a delicious breakfast when lightly toasted and served with butter and jam or drizzled with honey.

Storage

Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

To Reheat

• Oven: Warm at 325°F (165°C) for 8–10 minutes.
• Microwave: Heat individual slices for 20–30 seconds.
• Skillet: Toast slices in a buttered skillet over medium heat until warmed through and lightly crisp.