Perfect Homemade Cornbread
- PREP 20min
- COOK 20min
- TOTAL 40min
This easy homemade cornbread has golden-brown edges and a moist and buttery center. It bakes perfectly in a 10-inch cast-iron skillet or an 8-inch or 9-inch baking pan (square or round). Tips for vegan cornbread (without butter, egg, and milk) and gluten-free substitutions are in the tips section below the recipe.
You Will Need
4 tablespoons (56g) unsalted butter, melted
1 cup (138g) fine or medium ground cornmeal
1 cup (130g) all-purpose flour
1/3 cup (67g) packed light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (236ml) whole milk or buttermilk
4 tablespoons (60ml) vegetable oil, divided
1 large egg
Directions
Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.
Melt the butter, and then set aside to cool slightly.
Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl until well blended.
Whisk the milk (or buttermilk) with three tablespoons of vegetable oil and the egg.
Pour the milk mixture into the bowl with cornmeal and flour. Gently stir or whisk until the batter is mostly combined. Add the melted butter, and then stir until the batter is blended.
Set the cornbread batter aside for 10 minutes before baking. If you waited to preheat your oven, this is an excellent time to turn it on.
Two to three minutes before baking the cornbread, place a 10-inch cast-iron skillet or 9-inch baking pan in the oven to heat.
Carefully remove the hot skillet or baking pan from the oven. Add the remaining tablespoon of oil and swirl it around the pan.
Gently add the batter to the oiled pan. Smooth the top, and then bake for 20 to 25 minutes, or until the center is firm and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for 10 minutes before slicing and serving.
Adam and Joanne's Tips
- Storing: Homemade cornbread lasts for 2 days in an airtight container on the counter or in the fridge for up to 5 days. You can also freeze it for up to 3 months.
- Gluten-free cornbread: Substitute a gluten-free flour blend for the all-purpose flour. Make sure that all other ingredients are certified gluten-free. The cornmeal, for example, may have been processed in a facility that processes wheat.
- Vegan cornbread: Use aquafaba (3 tablespoons) or a flax egg as a substitute for the egg, unsweetened non-dairy milk, and a vegan butter.
- The nutrition facts provided below are estimates. We used whole milk in our calculations.