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If you like your cornbread on the sweeter side, then THIS Southern Cornbread recipe for you! You’ll want to serve it with everything!
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Southern Cornbread recipe
There are a few recipes that I feel everyone should have. This Southern Cornbread recipe is one of them! It goes with so many things, is easy to whip up, and it is amazeballs.
My husband loves the leftovers – and often claims plenty for himself! ? Unlike many cornbread recipes, this one is not gritty. I’m not a big fan of gritty cornbread. This recipe produces a thick, slightly cake-like cornbread that is to die for!
Everyone has their quirks. When it comes to brownies or cornbread, I’m an edge-type of a person (corners preferably) – my husband likes the middles. I’m not suggesting that’s the secret to a happy marriage, but it sure helps. ? No matter if you prefer middles or edges, this cornbread is so simple to whip up. Slather on some butter, maybe a drizzle of honey …. mmmm hmm, and take a big ol’ bite!
Cornbread recipe
- cornmeal
- milk
- all-purpose flour
- baking powder
- salt
- granulated sugar
- brown sugar
- large eggs
- vegetable oil
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How to make cornbread
Time needed: 50 minutes
How to make Southern Cornbread
- Preheat oven and prepare baking dish.
Preheat oven to 400° F. (If using a glass baking pan, lower the oven temperature to 375° F.). Grease a 9x13x2-in. baking pan and set aside.
- Prepare batter and pour into pan.
Combine cornmeal and milk in a small bowl and allow to rest 10 minutes. Meanwhile, in a large bowl, combine flour, baking powder, salt, and both sugars. Mix in the cornmeal mixture, eggs and oil until smooth. Pour mixture into the prepared pan.
- Bake.
Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.
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Southern Cornbread
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Ingredients
- 1 ½ cups cornmeal
- 2 ½ cups milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 eggs
- ½ cup vegetable oil
Instructions
- Preheat oven to 400° F. (If using a glass baking pan, lower the oven temperature to 375° F.). Grease a 9x13x2-inch baking pan and set aside.
- Combine cornmeal and milk in a small bowl and allow to rest 10 minutes. Meanwhile, in a large bowl, combine flour, baking powder, salt, and both sugars. Mix in the cornmeal mixture, eggs and oil until smooth. Pour mixture into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.
Notes
- Don’t forget to serve with butter and honey!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
@ Kelli Nix,
If you can’t say anything nice – don’t say anything at all & just
scroll on by.!!
Being rude & just plain nasty isn’t becoming of you or anyone else.!!
———
Thank-You Jamie for sharing this recipe with us all & yes – I do
plan on making your recipe – with the Holidays & cold weather here
in full swing.. . 👍.. 😀 💖..
Can I make this recipe with Slenda ?
Can I make it without the white sugar added? I only ask because white sugar makes me sick (too long of a story to tell here…hahaha) I am fine with brown sugar through. Thanks for the recipe I really want to make it if I can adjust. 🙂
Sure – it just won’t be as sweet.
Can I use a cast iron skillet for the cornbread?
Sure. Just make sure it’s big enough to hold the recipe.
Can I make this into muffins?
Yes! You’ll need to adjust the baking time.
Making this cornbread tonight with barbacue ribs and beans…
hmmmmm