The Best Homemade Cornbread Recipe
This recipe for homemade cornbread is tried and true and perfect EVERY time!
Servings: 9
Equipment
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9-inch round cake pan
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medium mixing bowl I love these because they have lids and double as serving bowls.
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whisk
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toothpicks
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parchment paper The precut pieces are easy to use and cut as needed.
Ingredients
- 1 cup all-purpose flour not self rising flour
- 1 cup yellow cornmeal fine ground, not cornmeal mix
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder see notes for recent changes
- 1/3 cup neutral oil or melted butter
- 1 large egg
- 1 cup milk or milk substitute like almond milk
Instructions
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Grease a 9-inch round cake pan or square baking dish or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
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In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
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Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
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Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
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Serve hot.
Nutrition
Serving: 1 of 9 slices | Calories: 274kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 443mg | Potassium: 121mg | Fiber: 2g | Sugar: 16g | Vitamin A: 74IU | Calcium: 131mg | Iron: 1mg