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!