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Best Homemade Cornbread

Best Homemade Cornbread


1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 4.33 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x

Description

Meet your new go-to recipe. This tender, moist homemade cornbread is easy to make and tastes like box mix, but 100 times tastier.


Ingredients

Scale
  • 1 1/2 cups medium grind cornmeal (fine grind also works)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup sugar
  • 2 cups 2% milk
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 cup melted unsalted butter

Instructions

  1. Preheat the oven to 375 degrees. Use coconut oil to liberally grease a 9 x 9″ pan.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
  3. Whisk together the milk and apple cider vinegar in a liquid measuring cup. Melt the butter, then pour both the milk and butter into the dry ingredients. Stir until just combined. Pour into the prepared pan.
  4. Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Cut into 16 squares and serve. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Homemade Cornbread, Cornbread Recipe,