This Cornbread recipe is absolute perfection! It has the best taste of corn while still being slightly sweet and moist. Best of all, it is very easy to make!
I’m so excited to share this cornbread recipe with you guys! This recipe went through tons of rounds of testing until we had a winner that was the right taste, texture and consistency. It is moist without being dense, light without being dry, and the exact right amount of sweet.
My Kids Fell In Love
When I finally had the winning recipe, my oldest tried it and yelled, “This is it mom! This is amazing!! I love cornbread so much.”
You will love this easy cornbread recipe. It has simple to follow instructions, and basic ingredients that keep in your pantry and refrigerator. You can make this recipe any time you are having chili and it is perfect for Thanksgiving.
How to Make Cornbread
Keep the boxed mix on the shelf and make cornbread from scratch tonight! It’s super easy with just a couple of simple steps. Make sure to read the recipe card at the bottom of the post for full instructions and ingredient measurements.
- First, preheat the oven to 400 degrees and grease a 9×13 pan.
- Next combine milk and vinegar and let it sit for five minutes – a key step in this recipe.
- Whisk together the dry ingredients, and then mix the remaining wet ingredients into the milk.
- Then, fold together the wet and dry ingredients until just mixed. Don’t overmix!
- Then bake for 20-30 minutes. That’s it!
Why This Recipe Works
The key to the best homemade cornbread is the right ratio of ingredients. This recipe has:
- Less corn meal than flour. Some recipes will call for equal parts cornmeal and flour, but I find that leads to a dense bread.
- Uses milk with vinegar. Instead of needing buttermilk, we are using a combination of milk and vinegar to replace buttermilk and make this a recipe you can make all the time.
- Uses both baking powder and baking soda. Because we are using vinegar, we can use baking soda as a leavener in this recipe. We then add in baking powder too to get the perfect amount of rise in this recipe.
Even my extremely picky eater loves this! I usually halve the recipe. Also have added a can of corn (or 1 cup of precooked frozen corn) we like the added texture in cornbread.
A Note on Sugar
There are a lot of different thoughts out there on whether or not sugar belongs in cornbread. As with most controversial topics, most people believe they are right.
We love this homemade cornbread with sugar. We tried it with 1/2 cup sugar and did not care for it as much. So, I suggest you make it as written.
That being said, if you believe sugar has no place in cornbread, leave it out. If you don’t like a sweet cornbread, cut it back to 1/2 cup. Isn’t it wonderful how you can make something in your own kitchen the way you like it?
Tips and Tricks
Here are a few tips to make sure this recipe works perfect for you:
- Measure the flour correctly. Scoop the flour out of the container into a dry measuring cup with a spoon and then level it off with the flat edge of a spatula. This will prevent too much flour.
- Make sure the baking soda and baking powder are fresh. Test the baking soda in vinegar and the baking powder in water. Both should bubble right away. Each needs to be replaced about every six months.
- Give the milk and vinegar a full five minutes. In order for the milk and vinegar to do their thing, you do need to let them sit for five minutes. Don’t rush this.
FAQ
No, as with most cornbread recipes, this one is made with all purpose flour, and therefore it does contain gluten.
Cornmeal is essentially dried corn, ground to either coarse, medium or fine consistencies. You can find it at any grocery store in the baking aisle.
You can get 24 good sized pieces from this easy cornbread recipe. You could also make 24 cornbread muffins using a muffin pan instead.
Yes! Just make sure to store the cornbread either in an airtight container, a resealable bag or tightly covered with plastic wrap after cooling.
Yes! Make the batter exactly as written. Divide it into 18 muffin cups, and bake for 15 to 20 minutes at 400 degrees, or until you can stick a toothpick in the center of one and just a few crumbs remain.
This recipe is also perfect to make my Cornbread Croutons or my Cornbread Stuffing.
This homemade cornbread recipe is so easy and yummy! It’s the perfect side for your favorite soups, stews or chilis. I love it warm with a drizzle of honey and butter. So delicious!
Leave a comment below and enjoy every bite!
Cornbread
Ingredients
- 2 cups milk
- 2 tablespoons vinegar
- 2 cups all purpose flour
- 1 1/2 cup cornmeal
- 2/3 cup sugar (read my thoughts on sugar in cornbread)
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 400 degrees. Grease a 9 x 13 inch baking pan.
- Whisk together the milk and the vinegar. Let sit for five minutes.
- In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl whisk together the milk + vinegar, eggs, and oil.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan. Bake 20 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread will come out clean.
Jane Curran says
What kind of vinegar?
Hi Jane! White vinegar.
Susan Smith says
Couldn’t find this posted on the Facebook page so I will make the comment here. This isn’t cornbread…it is corn cake. WAY too much sugar! Please offer an alternative.
Susan, I added a note in the post about sugar. You can feel free to leave it out.
Marsha says
I love cornbread and your recipe looks great with one exception: No sugar! I live in the south and we don’t put sugar in our cornbread.
Oooo, we loved it with the sugar. I appreciate your thoughts not he rest of the recipe, Marsha!
Marlene says
I like this recipe & we do Sweet or Spicy cornbread at our place. Question using jalapeno pieces & juice, any suggestions on the ratio changes? Milk type matter, skim, 2% or whole?
FYI: My man is from Georgia & he Does Sweet… 😆
LOVE the idea of using jalapeños in this! Sounds amazing. Jalapeño juice has vinegar in it. So it will change the chemical make up of the bread. I don’t think that’s necessarily a problem, but it could change things. If I were testing things I would add two tablespoons to the batter and not change anything else and see what happens. I have made this with both 2% and skim milk and both worked well. Full fat would work as well.
Brian says
Hi Lisa,
What type of vinegar do you use for this recipe?
Thanks
White vinegar, I’ll update the recipe.
Angela says
I just pulled a glorious pan of this out of the oven, and it’s delightful. I happen to agree with you on the amount of sugar, just right. Especially since I put a mixture of Hawthorne fruit past (home made) with a bit of cream cheese and swirled that into the bread. Pure heaven! I’lll try and put a picture of this yum onto one of your social media pages. Thanks so much for your delicious recipes!
So glad to hear you liked it!
Mary says
What kind of cornmeal was used in the cornbread white or yellow
Yellow cornmeal, Mary. I hope you love it!
Linda A says
Just made this today and it is DELICIOUS! Very light, excellent flavor. My husband ate a piece without anything else it’s so good. Thank you Lisa for the great recipes! Please keep them coming!
Adelina Alvarez says
I’ve never made cornbread. Instead of the oil, can I substitute for real butter?
Yes, you can! Replace it one for one.
ELAINE ZWICKE says
I am in my 70’s and never used sweet milk then put vinegar in it to make it curdle. The way I was taught was to use buttermilk. I learned my cooking from my mother and she was raised in the sate of Alabama so I guess you can say I am a little bit country no sugar in my bread either. No eggs or oil just plain old shortning. I guess that is the differance in your age and my age. Of course it has the corn meal, salt. and the baking soda, baking powder. Mother was raised during the big depression and you had to sacrifice back then. I have been married for 46 years and my husband has not expired on me yet. LOL.
The milk and vinegar solution was done so that my readers can make this with all the ingredients they can keep on hand. I personally don’t keep buttermilk on hand, so there you have it. I love that in cooking we can do what works for us in our own kitchens. I love this recipe, and feel great about it.I’m sure your recipe is also delicious!