Homemade Cornbread

Moist, slightly sweet Cornbread is fast and easy to make! Better than a mix but just as easy. Change it up in 6 different ways (variations included).

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings squares

Calories 144kcal

Author Toni Dash

Ingredients

1 cup All Purpose Flour (regular or gluten-free measure-for-measure flour blend)
1 cup Yellow Cornmeal
1/2 cup Granulated Sugar
1 teaspoon Salt
2 teaspoon Baking Powder
1 Egg
1 cup Milk
1/3 cup Vegetable Oil

VARIATIONS (if making a variation the mix in ingredients are listed below by variation)

CORN

1 cup Corn (canned (drained), frozen or fresh)

MEXICAN CORNBREAD

1/4 cup chopped Jalapeno Peppers or Bell Peppers
1 cup Corn (canned/drained, frozen or fresh)
1/2 cup finely shredded Mexican Cheese blend

CHEESY GARLIC

1/2 cup shredded Cheddar Cheese
1/2 teaspoon minced Garlic

JALAPENO JACK

6 ounces grated Pepper Jack Cheese
1/2 cup seeded, chopped Jalapeno Peppers

PEPPER JACK BACON

6 strips Bacon chopped
3/4 cup shredded Pepper Jack Cheese
1/4 cup thinly sliced Green Onion

LEMON RASPBERRY

1 cup fresh Raspberries
1 teaspoon finely grated Lemon Peel
2 tablespoons sliced/slivered almonds add to top before baking

Instructions

Preheat oven to 400 degrees. Spray an 8-inch baking pan with a non-stick cooking spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
1 cup All Purpose Flour (regular or gluten-free measure-for-measure flour blend), 1 cup Yellow Cornmeal, 1/2 cup Granulated Sugar, 1 teaspoon Salt, 2 teaspoon Baking Powder
Mix in the egg, milk and oil until well combined.
1 Egg, 1 cup Milk, 1/3 cup Vegetable Oil
MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
Allow to cool fully on a rack before cutting and serving.

Notes

Nutritional Facts for plain Cornbread (no mix ins).

This recipe has been tested multiple times with regular All Purpose Flour and with gluten-free measure-for-measure flour.

How to Store

At Room Temperature. The cornbread can be stored in an airtight container at room temperature up to 2 days. Or cover the pan with plastic wrap or foil.

If in a hot or humid climate, store it in the refrigerator.

In the Refrigerator. Cover the cornbread tightly with plastic wrap and store in the refrigerator for up to 1 week. Reheat for a few seconds in the microwave before serving.

In the Freezer. After the cornbread has totally cooled, wrap the cooled cornbread tightly in plastic wrap then in foil or put into a plastic freezer bag. Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.

Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.

Nutrition