Homemade Cornbread
Looking for the best cornbread recipe? Our classic homemade cornbread has a sweet, savory corn flavor, easy to make, and is delicious for any occasion.
Ingredients
- ¼ cupsalted butter, melted
- 1 cupmilk
- 1 largeegg
- 1 ¼ cupsyellow, white, or blue cornmeal
- 1 cupgold medal™ all purpose flour
- ½ cupsugar
- 1 tablespoonbaking powder
- ½ teaspoonsalt
- softened butter
- honey
Directions
- 1
Heat oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with cooking spray.
- 2
In a large bowl, beat the melted butter, milk, and egg with a wire whisk or fork until well mixed.
- 3
Add the cornmeal, flour, sugar, baking powder, and salt all at once. Using a spoon, stir just until the flour is moistened—the batter will be lumpy. Don’t overmix; it shouldn’t be smooth. Overmixing can make the cornbread tough instead of tender.
- 4
Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- 5
Place the pan in the oven on the middle rack. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. The crispy sides of the cornbread will also pull away from the edges of the pan.
- 6
Remove from oven to the cooling rack. Let cool 10 to 15 minutes before cutting. Serve warm with butter and honey.