Everyone needs a recipe for Easy Cornbread! Warm cornbread is such a delicious side to serve with soup or chili for dinner, and my kids love it with butter and honey as a snack. This recipe can also be used for stuffing on Thanksgiving, so keep it in mind for that!
I like to bake cornbread in a cast-iron skillet (9 or 10-inch is best), but if you don’t have one, an 8×8-inch baking pan will work as well. Whichever vessel you use, be sure to grease the bottom and sides so the edges don’t stick.
While this recipe does include 1/4 cup sugar, the bread is not overly sweet, and tastes delicious with savory dishes like chili. You could reduce the sugar to 2 Tablespoons for a less-sweet version, and maybe throw in chopped jalapeños or crumbled bacon for extra flavor!
Looking for some serving ideas? Try this cornbread with our Instant Pot Chili, Chicken Noodle Soup, Vegetable Beef Soup, or Easy Lentil Soup.