Homestyle Cornbread

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Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.

What Bakeware to Use

You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!

How to Store Leftovers

Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!

You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.

Recipe by Cook Good Recipes

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.

Servings: 9 pieces

Prep time: 15 minutes mins

Cook time: 20 minutes mins

Total time: 35 minutes mins

Ingredients

1. 1.5 cups yellow cornmeal($0.73)
2. 1/2 cup all-purpose flour($0.10)
3. 1 tsp salt($0.05)
4. 1 tsp baking powder($0.06)
5. 1/2 tsp baking soda($0.02)
6. 2 Tbsp sugar (optional)($0.04)
7. 1 cup sour cream($1.06)
8. 1/2 cup whole milk($0.24)
9. 4 Tbsp salted butter, melted($0.50)
10. 2 Tbsp cooking oil($0.08)
11. 1 large egg($0.09)

Instructions 

1. Preheat the oven to 400ºF. In a large bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar until well combined.
2. In a separate bowl, whisk together the sour cream, milk, melted butter cooking oil, and egg.
3. Pour the dry ingredients into the bowl of wet ingredients and stir just until everything is evenly combined. Avoid over-stirring the batter.
4. Pour the batter into a greased 8×8-inch baking dish. Transfer to the oven and bake for 20 minutes, or until the top is golden brown.
5. Allow the cornbread to cool in the baking dish, then slice into nine pieces and serve.

Nutrition

Serving: 1slice Calories: 276kcal Carbohydrates: 29g Protein: 5g Fat: 16g Sodium: 428mg Fiber: 3g

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How to Make Cornbread – Step by Step Photos

Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.

In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.

Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.

Spread the cornbread batter into a greased 8×8-inch baking dish.

Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.

Let the cornbread cool in the pan, then slice into nine squares and serve.

I love cornbread with butter and honey, but it goes with a variety of savory meals as well!

Recipe by Cook Good Recipes