Easy Homemade Cornbread
User Reviews
5
Easy Homemade Cornbread
Description
Easy Homemade Cornbread is made with a mixture of yellow cornmeal and all-purpose flour, balanced by dairy ingredients including yogurt, milk, and a touch of vinegar to create a moist, slightly tangy batter. Butter melted with sugar adds richness and gentle sweetness, while eggs provide structure. The cornbread is baked in an 8x8 inch pan until a toothpick inserted in the center comes out clean, ensuring a tender yet firm crumb. It cools on a wire rack before slicing for serving.
The resulting cornbread has a golden crust and a soft interior that pairs well with a variety of dishes, from chili to roasted meats, or can be enjoyed warm with butter and honey. Its texture is neither too dense nor crumbly, aiming for a balanced bite that holds together nicely.
Leftover cornbread can be stored airtight on the counter for up to four days or frozen for future use. Warming slices in the microwave with butter and a drizzle of raw honey enhances the flavor and texture, making it a comforting treat for later. Sour cream and Greek yogurt are interchangeable in this recipe, and in a pinch, sour cream can substitute for milk with good results.
Ingredients
- ½ cup butter unsalted
- ⅔ cup granulated sugar or white sugar
- 2 egg large
- ½ cup yogurt I use Fage 2%) or sour cream, plain, Greek
- ½ cup milk
- 1 TBSP vinegar
- ½ tsp baking soda
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- ½ tsp salt
Instructions
- Preheat oven to 375 degrees F.
- Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
- Combine yogurt, milk, and vinegar. Mix and set aside.
- Combine cornmeal, flour, baking soda, and salt. Mix well and set aside.
- In a large pan or skillet over medium-high heat, melt your butter.
- Once melted, remove from heat and stir in sugar. Whisk until well blended.
- Next, quickly add your eggs and beat until well incorporated.
- Add in milk mixture and stir.
- Next add your cornmeal mixture and beat until very few lumps remain.
- Pour into prepared pan and bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready!
- Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Notes
- Leftover cornbread stores well in an airtight container at room temperature for up to four days and can be frozen for longer keeping.
- Warm leftovers briefly in the microwave with butter and a drizzle of raw honey for best flavor and texture.
- Sour cream and Greek yogurt can be used interchangeably; sour cream can also replace milk if needed.
- The recipe yields about 9 to 12 servings depending on slice size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 225mg | 9% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 394IU | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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