I usually make this as a side to a chili or a mexican dish. They are easy and so delicious. My boys would prefer to have them for every meal. They are always gone in about 2 seconds. I used to always make them in a 9×9, But now I make them individually in a muffin pan. They are easy to grab at the dinner table and everyone loves the individuality of the cornbread muffins. These are great to serve at a potluck or BBQ. I have notice they don’t last long when
Rating: 5 stars Difficulty of Recipe: 2 stars
How I changed it: I didn’t
Things I may do differently next time: Nothing
Will I make it again? Yes!
How Do You Make Homemade Cornbread?
- Preheat oven to 350 degrees. Grease an 8×8 inch pan and set aside.
- In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
- In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. Batter will be lumpy.
- Pour the mixture into your prepared 8×8 inch pan. Bake for 30 minutes or until golden brown and toothpick inserted comes out clean.
What is Cornmeal?
Cornmeal is a meal ground from dried maize. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour.
What Can I Substitute with Cornmeal?
If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, ground oats. If you are not particular about the flavor, you may try rice flour, wheat flour, tapioca. Any of them can be used as a cornmeal substitute for baking purposes.
How Long Does Cornbread Last?
Properly stored, freshly baked corn bread will last for about 1 to 2 days at normal room temperature. Freshly baked corn bread will keep well for about 1 week in the fridge when properly stored.
Can You Freeze Cornbread?
Yes, you can definitely freeze cornbread. We simply cut it into squares and place in a well sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
The BEST homemade cornbread from scratch that is moist and comes out perfect every single time!
- 1/2 cup butter melted
- 3/4 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Grease an 8×8 inch pan and set aside.
In a large mixing bowl whisk together the melted butter and sugar. Add in the eggs and butter milk and stir until combined.
In another large mixing bowl, whisk together cornmeal, flour, baking soda, powder, and sat. Add the wet ingredients to the bowl and stir until combined. Batter will be lumpy.
Pour the mixture into your prepared 8×8 inch pan. Bake for 30 minutes or until golden brown and toothpick inserted comes out clean.
Can also bake them in a muffin tin. Reduce time by about 5 minutes.
Recipe originally published 2012.