Homemade Cornbread is a classic cornbread recipe made with flour, cornmeal, eggs, a little sugar, baking powder, salt, milk and vegetable oil.
I was fortunate enough to snatch up a few things from my grandmother before she passed away a few years ago and one of those things was a Better Homes and Gardens Cookbook. The book is special not just because it is full of timeless recipes but my grandmother also wrote little notes throughout with her own tips and special ingredient additions. A real prize found in my kitchen! This particular cookbook was published in the 1981 and very popular so I know many of you probably have a grandmother or even a great grandmother who made this exact recipe or something very similar. Sometimes, you just need to go back to oldies to feel like you are back in time sitting around your grandmothers dining room table. Before I get all sappy and emotional, we just need to get into this recipe!
Homemade Cornbread
Homemade Cornbread has a great texture that is crumbly with a medium density. Some cornbread can be made very light and fluffy and some are very dense. I find this recipe a happy medium. Cornbread can be easily made in one bowl and then transferred to a baking pan or baking dish to be place in a hot oven. Let the cornbread cool for a few minutes after baking and then serve with some butter and a drizzle of sweet honey.
You may also enjoy this recipe for Turkey Chili for the perfect main dish to pair!
Homemade Cornbread
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Homemade Cornbread is a classic cornbread recipe made with flour, cornmeal, eggs, a little sugar, baking powder, salt, milk and vegetable oil.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 vegetable oil
- non-stick cooking spray, (to grease pan)
- butter
- honey
Instructions
- Gather ingredients, 8×11 baking pan, hand mixer, 2 bowls, whisk, and measuring cups and spoons.
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine 1 cup yellow cornmeal, 1 cup flour, 1/4 cup sugar, 4 teaspoons baking powder, and 3/4 teaspoon salt. Whisk together.
- Add 2 eggs, 1 cup milk and 1/4 cup vegetable. Whisk again until smooth.
- Grease the baking pan and then pour mixture in.
- Bake for 20-25 minutes. An inserted toothpick should come out clean.
- Serve with butter and honey.
I don’t use flour in my cornbread because it then becomes more of a cake than “cornbread”. I only use buttermilk, which gives it a true cornbread taste. Cup and a half of cornmeal, 1 egg, and tablespoon or two of cooking oil. Combine to make a dough that is very near firm. Cook at 450 for about 30 minutes or so. Give it the old toothpick test to check for being done.
Sounds fantastic!
Yum!! This looks amazing and so easy!
I’m so excited to try this!!
My hubby and I looooove a good cornbread recipe!! We use our old cast iron pan, something about its seasoned base makes it even more delicious! Will have to whip up a batch and let you know what we think!
I love the older classic recipes too! I’ve only made cornbread from a box, so this is a recipe I’d love to try!
I believe I have the same cookbook!! They also have a great recipe for chocolate chip cookies in there, will definitely be making this cornbread!
xo
Sami
http://www.theclassicbrunette.com
You probably do! Lol. I will have to look up these cookies.
Yummy! I just adore cornbread. Your pictures are gorgeous!
Thank you!
So excited for this one! I absolutely love cornbread. Love all the customization options you can do with such a simple/classic recipe!
This looks so easy. In my head, I’ve made it a lot more complicated. I’m always looking for the homemade versions of simple recipes like this. Thanks!
Cornbread is a favorite of mine and I’m so excited to try this new recipe out. Thanks for sharing!
We grow our own type of corn and grind our own cornmeal now. Great to add jalapeños or other fun herbs to the cornmeal dish. I always bake mine in cast iron skillet.
That’s awesome. Our family has a lot of corn on the farm but we have never ground our own cornmeal. That would be fantastic!