Best Cornbread Recipe- a sweet cornbread recipe that you can make in a skillet, a baking dish or even in a muffin tin. Stop searching, this will become your go to corn bread!
Cornbread might be one of the best things about cold weather. I realize that doesn’t make a ton of sense, but hear me out. What do you make to go with your crock pot chili? Corn bread.
What about when you make a big bowl of soup or enchilada chili? Corn bread. Or what about barbecue pulled pork that you did in the crock pot or barbecue ribs? Yep, you guessed it. Corn bread.
So when the weather turns cold, I get excited for the best cornbread recipe to be on repeat all fall and winter long. We have been making this sweet cornbread recipe for about 10 years.
This corn bread recipe is great because, you can make it anyway you want! As you can see this time I made it in a cast iron skillet. But I also make it in a cake pan or an 8 inch square baking dish, or I make it into corn muffins. Doesn’t matter what shape it is, we love it! My husband loves to drizzle honey on his cornbread. I prefer butter. A warm slice of cornbread with the butter melting into all the cracks and crevices? Yeah, I am drooling just thinking about it.
So if you have been searching for the perfect cornbread recipe, stop searching. This recipe bakes up perfectly each time. And you usually have everything on hand to make it. So much better than any box mix you might usually use. Cornbread is one of the easiest recipes to make, you just measure a couple things and mix together.
How to Make Cornbread
- The dry ingredients are all whisked together until they are combined.
- Add in the eggs, oil, and mix and stir until it is just combined.
- Be careful not to over mix, or your cornbread will be tough and not as tender.
- You can bake in any type of pan that you want – a muffin tin, a cake pan, a square baking dish, or a cast iron skillet. Just make sure to grease it will so your cornbread comes out nicely.
- Bake until a tester comes out clean and the top is golden brown.
I grew up on jiffy cornbread and it was great. But this is SO much better! It is thick, dense, light, hearty, sweet, plenty of corn meal flavor and pretty much just as easy to make. So you might have to get like 3 more ingredients out, but it is worth it!
So give up the box mix, and start making this cornbread recipe today!
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Best Cornbread Recipe
Best Cornbread Recipe- a sweet cornbread recipe that you can make in a skillet, a baking dish or even in a muffin tin. Stop searching, this will become your go to corn bread!
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2/3 cup white sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 whole egg
- 1 cup milk
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 400 degrees. Spray a 9 inch round cake pan, a 9 inch skillet, or 12 muffin cups.
- Combine flour, cornmeal, sugar, salt and baking powder.
- Stir in egg, milk and oil until well combined.
- Pour into pan. Bake for about 20-25 minutes for cake pan or skillet, or 15 minutes for muffins. A toothpick inserted to the center should come out clean.
- Remove from oven and serve with butter and/or honey.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 282Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 26mgSodium 535mgCarbohydrates 43gFiber 2gSugar 17gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Vicki Skonieczny says
The name says it all. I made this for Thanksgiving this year mainly because our son was going to be with us. He loves cornbread and took half of it back to school with him. I made honey butter to smear on it and it was a huge hit. Even people who said they didn’t like cornbread ate it. Thanks for sharing.
Catherine Dickey says
Love to hear how you make your Honey-Butter to pour or put on top VicKi PLEASE LOVE HONEY BUTTER
Linda says
I made this today because I didn’t have any jiffy. I was looking for a recipe that could make a 9inch size pan and I came across this one and all I can say, I don’t need jiffy any more. The only thing I did was used butter milk instead of regular milk. It’s Awesome try it you won’t be disappointed. Thanks for sharing your recipe.
Su says
Hi, does the recipe really call for 3 1/2 tsp.’s of baking powder?
Erin S says
Yes it does
Errol Anderson says
I am a diabetic, can stevia be used instead of regular white sugar?
Erin S says
I have not tried it there, but you should be able to without a problem.
Cindy Williams Wolfe says
I’ve been using your recipe for a couple of years now and just wanted to say thank you! We love it !
Judy says
If using Buttermilk, should I add baking soda?
Erin S says
No, just use the baking powder called for in the recipe.