Cornbread recipe

Slightly sweetened (but not too sweet or cakey), tender and a little moist but with crunchy edges this cornbread is the perfect side dish for soup or stew. This cornbread is so flavorful and goes great with many dinner recipes.

And the good part is that this cornbread is also incredibly easy to prepare. It’s a matter of minutes. Al you have to do is to mix up a few ingredients, pour into the baking pan and bake. This is the easiest bread recipe I ever made! And I’ve made a few, you must trust me 🙂 Homemade bread is the best and I also love to knead and bake. This is my hobby 🙂


Now let me tell you a few things about the ingredients.

You may use butter or vegetable oil. Butter brings flavor and vegetable oil brings moisture. I used both butter and vegetable oil for a flavorful but moist cornbread.

Some recipes call for buttermilk and others for milk. Buttermilk brings extra moisture but milk is sweeter. I chose milk because I already added moisture to my cornbread thanks to the vegetable oil.

This cornbread is slightly sweetened without being too sweet. But this is a matter of taste and you can add more or less sugar. Anyway, cornbread is sweeter then other types of bread.

If you decide to prepare a sweeter cornbread you may also add some raisins. I love raisins :).

If you prefer a savory cornbread you may add onions, jalapenos, cheese, sweet corn or olives. I’m very creative and I promise to get back soon with more cornbread recipes.

My kids love cornbread but not as a side dish. They eat cornbread as a snack :).

You should also try:

Homemade burger buns

focaccia bread

tomato and garlic focaccia bread

No knead homemade bread

Homemade potato bread

And here’s some ideas of dishes to serve along with cornbread

creamy chicken

Pork an potato goulash

Chicken paprikas with dumplings

Mushroom stew with olives

Easy mushroom and ground beef skillet

Ingredients for cornbread (for a 27/17 cm – 11/7 inches baking pan) :

– 213 gr (1 3/4 cups) flour

– 156 gr (1 cup) cornmeal

– 50 gr (1/4 cup) sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

-1 egg

– 283 ml (1 1/4 cup) milk

– 56 gr (1/4 cup) butter, melted

– 58 ml (1/4 cup) vegetable oil

How to make cornbread

Stir together flour, cornmeal, sugar, baking powder, baking soda and salt.

Crack the egg into a bowl and mix until foamy. Add milk, vegetable oil and melted butter and mix after each one to incorporate.

Add dry ingredients to wet and stir until just combined.

Pour the batter into the baking pan lined with parchment paper.

Place the baking pan into the preheated oven and bake on 350ºF (175ºC) for about 25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool and cut into pieces.



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