Easy Cornbread

Easy Cornbread-this is the BEST homemade cornbread recipe and it is super easy to make! It is great topped with butter and drizzled with honey!

Easy Cornbread Recipe

When Josh and I were first married, I discovered that Josh had a love affair with Jiffy cornbread. One day, he came home from the store with about twenty boxes of cornbread. I asked him why on earth he bought the store out of boxed cornbread. He said it was on sale so he decided to stock up. Makes sense, but I told him that cornbread doesn’t come from a box, it comes from scratch:) He said, “Oh.” 🙂

So I made Josh a pan of Easy Cornbread, from scratch, and asked him if he still wanted to eat boxed cornbread. He devoured his first piece and was already eating a second, so I knew my answer. He loved homemade cornbread!

Easy Cornbread Recipe

This Easy Cornbread recipe is now a staple in our house. We make it all of the time. It goes great with chili, soup, or salad! Sometimes we just make a pan of cornbread because we are craving cornbread. It is that good!

Easy Cornbread Recipe on twopeasandtheirpod.com

We love topping a big piece of warm cornbread with butter and a drizzle of honey! The BEST!

The next time you are craving cornbread, give my Easy Cornbread recipe a try. It is just as easy as the boxed stuff but SO much better! I guarantee it will be your go to cornbread recipe!

Easy Cornbread Recipe

Easy Cornbread

This is our all-time favorite cornbread recipe! It is so easy to make and good with any meal! Top with butter and a drizzle of honey and you will be in heaven!

Yield: Serves 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup coarse cornmeal
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted and cooled to room temperature
  • 3 tablespoons canola or vegetable oil
  • 2 large eggs, slightly beaten
  • 1 cup frozen corn

Directions:

  1. Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8 Pyrex baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels. Pour batter into prepared pan.
  4. Bake cornbread for 27 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.

Recipe adapted from Baking From My Home To Yours by Dorie Greenspan

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Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen!