Homemade Cornbread with Honey Butter

This Homemade Cornbread is a perfect basic fluffy and slightly sweet cornbread recipe that’s never dry or crumbly.

A simple cornbread recipe that can be made for a crowd or in a small batch and can be served with so many things or turned into cornbread dressing. However you serve it once you learn how to make cornbread you’ll never go back to boxed mix again.

Easy cornbread recipe

If you don’t grow up eating southern cornbread most likely your idea of cornbread is the boxed jiffy cornbread mix. Trying homemade cornbread for the first time can be an eye-opening experience. And one that once you do you will go searching for a great homemade cornbread recipe to learn how to make cornbread at home.

This easy cornbread recipe makes a fluffy, sweet cornbread. Baked in a large baking dish or easily halved and baked as skillet cornbread or cornbread muffins.

But when making the best cornbread recipe there’s no reason not to bake up the whole pan. If by the off chance there’s leftovers you can always turn it into cornbread dressing 😉

Ingredients

• Medium grind yellow cornmeal – the type of cornmeal to use in this soft, fluffy cornbread is medium grind. Combining cornmeal and flour makes for a soft, fluffy cornbread. Fine cornmeal will make more of a cornbread cake. While coarse ground cornmeal would be much to flat and dense.
• All purpose flour – or substitute your favorite gluten free flour mix to make gluten free cornbread
• Granulated sugar
• Baking powder
• Fine salt
• Whole milk
• Canola oil – makes for a super light, moist fluffy cornbread that’s not crumbly or dry. Canola oil is also in Banana Chiffon Cake to make it super light and fluffy.
• Eggs

This is a perfect basic recipe that can be customized with whatever you’d like to mix in! Make jalapeno cornbread, cornbread with fresh corn, cheddar, shredded zucchini or even hemp seeds.

Step by step instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Grease a 13×9 inch baking pan
3. Beat egg in a large bowl. Add milk and oil and mix well.
4. Add cornmeal, flour, sugar, baking powder and salt and lightly mix dry ingredients before stirring into the wet ingredients. Stir just until combined.
5. Pour into prepared pan.
6. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
7. Serve warm.
8. Enjoy!

What to serve with cornbread

Cornbread is always delicious when paired with a sweet compound butter like honey butter. It’s so easy to make honey butter! Simply combine 1/4 cup room temperature butter with a 2-3 tablespoons honey and maybe a pinch of sea salt. Then spoon onto parchment paper or plastic wrap and refrigerate at least 2 hours and up to 3 months. Or freeze for

Like Flaky Biscuits. Cornbread is so good when paired with hearty soups and stews. Cornbread and Chili, Bacon Corn Chowder, Lentil Stew, Curried Vegetable Soup and even cornbread with Beans and Chicken.

Yield

This is a large batch cornbread recipe that is made in a 13×9 inch baking dish and yield about 12 servings. It can easily be halved and baked in an 8×8 inch pan or medium cast iron skillet.

How to store

Cornbread can be left out at room temperature for a few days. Treat it like other baked goods and cool to room temperature before wrapping tightly to prevent it from getting stale. Wrap it warm and you’ll steam the cornbread.

You can also refrigerate for up to a week. Or freeze cornbread for up to three months, tightly wrapped. Defrost and reheat slightly before serving. Or serve at room temperature.

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