This easy, 8-ingredient cornbread is the perfect side for soups, stews, BBQs, and holiday meals.
A Quick Overview
Okay, friends, you're going to love this cornbread recipe! It's so easy—only 8 ingredients—and it takes less than 10 minutes to prep. Then, you just pop it in the oven for 20 minutes, and you’ve got the perfect golden, buttery cornbread! It’s the best side dish for soups or stews, and it goes amazing with BBQ ribs, pulled pork, or baked beans.
And it’s not just for casual meals—this cornbread makes a killer side for holiday dinners too! Plus, if you happen to have leftovers (which is rare in my house, haha), you can use them to make croutons or even Thanksgiving stuffing! How’s that for making the most of your cornbread? Trust me, you’re going to want to keep this one in your back pocket!
Recipe Ingredients
- 1 ½ cups yellow cornmeal
- ¾ cups all purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ¼ cup milk
- ¼ cup unsalted butter - melted and cooled
How To Make Cornbread
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 400°F. Spray an 8x8 baking pan with nonstick cooking spray and set aside.
STEP 2: In a medium bowl, mix together the dry ingredients: 1 ½ cups cornmeal, ¾ cup flour, 2 Tbsp sugar, 2 tsp baking powder, and ½ tsp salt.
STEP 3: Melt ¼ cup unsalted butter in the microwave for 20-30 seconds, or until all butter is melted. Let this sit for 1 minute to cool.
STEP 4: Add the butter to a large bowl along with 2 large eggs and 1¼ cups milk. Mix together by hand or use an electric hand mixer to combine everything together.
STEP 5: Add the dry ingredients to the wet ingredients bowl. Mix together until just combined, do not overmix.
STEP 6: Pour the batter into the prepared baking dish. Place in the oven to bake for 20-22 minutes, or until edges are a bit golden and a toothpick comes out clean when poked through the center. Let cool for 5 minutes in pan, before transferring to a rack to cool completely. Slice into 9 squares and serve!
Recipe Tips
- It's easy to add extra flavor ingredients to your cornbread like shredded cheese, jalapeños, or fresh herbs. These can be added when you're mixing the batter.
- If you prefer your cornbread on the sweeter side, you can drizzle honey over the top once it’s out of the oven.
How To Store Leftovers
- If you plan to eat the leftovers within 2-3 days, just store the cornbread in an airtight container at room temperature. It’ll stay fresh and moist for a few days.
- For longer storage, keep the cornbread in the fridge in an airtight container. It will stay good for up to 5 days.
Ingredients
- 1 ½ cups yellow cornmeal
- ¾ cups all purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ¼ cup milk
- ¼ cup unsalted butter - melted and cooled
Instructions
- Preheat the oven to 400°F. Spray an 8×8 baking pan with nonstick cooking spray and set aside.
- In a medium bowl, mix together the dry ingredients: 1 ½ cups cornmeal, ¾ cup flour, 2 Tbsp sugar, 2 tsp baking powder, and ½ tsp salt.
- Melt ¼ cup unsalted butter in the microwave for 20-30 seconds, or until all butter is melted. Let this sit for 1 minute to cool.
- Add the butter to a large bowl along with 2 large eggs and 1¼ cups milk. Use an electric hand mixer to combine everything together.
- Add the dry ingredients to the wet ingredients bowl. Mix together until just combined, do not overmix.
- Pour the batter into the prepared baking dish. Place in the oven to bake for 20-22 minutes, or until edges are a bit golden and a toothpick comes out clean when poked through the center. Let cool for 5 minutes in pan, before transferring to a rack to cool completely. Slice into 9 squares and serve!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Brian says
Love the recipes, easy to folliw thank you very much for sharing.brian from South Africa