Marie Saba

From My Kitchen To Yours

Easy Cornbread

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.

Easy Cornbread

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free flour blend)
2 – 4 Tablespoons sugar
¼ teaspoon salt
2 teaspoons baking powder
2 eggs, beaten to blend
5 Tablespoons unsalted butter, melted and cooled
¼ cup sour cream
1 cup milk

Instructions

Grease a 10-inch cast-iron skillet or 8×8-inch pan with butter or baking spray. Preheat oven to 375 degrees F.
In a large bowl, mix together cornmeal, flour, sugar, salt and baking powder. Whisk together eggs, butter, sour cream, and milk. Add to dry ingredients and stir until just combined. Pour batter into greased pan and let sit for 5 minutes.
Bake until edges begin to pull away from the pan sides and toothpick inserted into the center comes out clean, about 20-22 minutes. Serve warm.

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