Homemade cornbread

Homemade cornbread

Homemade cornbread is a delicious and versatile side dish that goes well with a variety of meals. Here’s a basic recipe for making homemade cornbread:


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (you can use buttermilk for a tangier flavor)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs

Optional Add-Ins:

  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup shredded cheddar cheese
  • 1-2 tablespoons chopped jalapeños for a spicy kick


  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease an 8×8-inch (20×20 cm) square baking dish or a similar-sized ovenproof skillet. You can also use a round cake pan or a cast-iron skillet.
  2. Mix Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. If you’re adding corn kernels, cheese, or jalapeños, you can mix them in at this stage.
  3. Mix Wet Ingredients: In another bowl, whisk together the milk, melted butter, and eggs until well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

  1. Bake: Pour the cornbread batter into the greased baking dish or skillet.
  2. Bake: Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  3. Cool and Serve: Allow the cornbread to cool for a few minutes before slicing it into squares or wedges. Serve warm with butter, honey, or your favorite spread.

Enjoy your homemade cornbread as a side dish for chili, barbecue, fried chicken, or any meal of your choice!

Feel free to adjust the sugar level to your preference; you can make it sweeter or omit the sugar altogether for a more savory cornbread.

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