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Homemade cornbread

Easy Cornbread Recipe


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

Description

Here’s the best side to go with chili: cornbread! This tender, moist easy cornbread recipe will become your new go-to. It tastes like box mix, but 100 times tastier. 


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Ingredients

  • 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: Sides to Go with Chili, Best Cornbread, Easy Cornbread, Cornbread Recipe