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This Easy Homemade Cornbread is a simple from-scratch recipe that delivers golden, moist results in about 30 minutes with basic pantry ingredients. It's a versatile side dish that works for breakfast, lunch, or dinner and requires no special skills or equipment.
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Preheat the oven to 425ºF/220C/200C fan or Gas Mark 7 and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, and oil.
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.
Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 2 days; freeze wrapped for up to 3 months and reheat wrapped in foil at 350°F.
9-inch cast iron skillet, pie plate, or 8x8 casserole dish
Written automatically by CookOS, not by the creator.
Yes—a 9-inch cast iron skillet is one of the three recommended baking vessels. It creates a slightly crispier edge and distributes heat evenly.
Bake for about 20 minutes until the top and edges are golden brown. A toothpick inserted in the center should come out clean.
Over-stirring the batter develops gluten and creates a dense crumb. Mix wet and dry ingredients just until moist—a few lumps are okay. Avoid overbaking; remove at 20 minutes when golden.
Polenta works as a direct swap for cornmeal. For dietary needs, you can replace all-purpose flour with a 1:1 gluten-free blend, but cornmeal is essential to the cornbread flavor.
Store in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 3 months. Reheat wrapped in foil at 350°F until warm.
