The Best Cornbread Recipe You Need to Try

Ah, cornbread! The golden, crumbly delight that brings back memories of family meals and cozy gatherings.

It’s like a warm hug from the inside, isn’t it? But wait—before you jump into this recipe, let me just say, I was skeptical at first.

Cornbread can be, well, tricky. Too dry, too sweet, not sweet enough—but this one?

This is the kind of cornbread that makes you believe in magic again.

Steps

Preheat your oven to 350°F and grease a 9×13 inch baking dish.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt, whisking them thoroughly.
In another bowl, blend the melted butter, oil, milk, and eggs until well mixed.

Pour the wet ingredients into the dry mixture and stir until just combined.
Transfer the batter into the prepared baking dish, spreading it evenly.
Bake the cornbread for 35-45 minutes until it turns golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
Let the cornbread cool in the pan for 15-20 minutes before slicing it into squares.
Serve the cornbread warm, optionally with butter and honey on top.
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Why is my cornbread crumbling apart?
Cornbread naturally has a crumbly texture, but it shouldn’t fall apart completely. If it does, try adjusting the amount of flour or cornmeal, reducing the fat content, or incorporating eggs for better binding.
Can I bake cornbread in a glass dish?
Yes, baking cornbread in a glass dish is possible, and it will give the crust a more golden brown color. Metal pans and cast-iron skillets are also excellent alternatives for baking cornbread.
What are some tasty additions to cornbread?
You can enhance your cornbread by mixing in shredded cheddar cheese, jalapenos, green chilies, whole kernel corn, minced garlic, or even cooked bacon. For a festive twist, try adding orange zest and cranberries.
Is it better to make cornbread from scratch or use a boxed mix?
Making cornbread from scratch is recommended as it often results in a moister texture compared to boxed mixes, which tend to dry out with just water or milk. Homemade recipes allow for the addition of butter, eggs, and oil for a richer flavor.
Can this cornbread recipe be made ahead of time?
Yes, you can prepare this cornbread in advance. Store it in an airtight container at room temperature for up to three days, or refrigerate it for up to a week to maintain freshness.

To prevent your cornbread from crumbling, experiment with the amount or brand of flour you’re using, reduce the cornmeal slightly, and ensure you’re using the recommended amount of butter or oil.
Enhance the flavor of your cornbread by adding ingredients such as shredded cheddar cheese, jalapenos, garlic, or even cooked bacon for a savory twist.
For a festive variation, try incorporating a tablespoon of orange zest and some chopped cranberries to create a Thanksgiving-inspired cornbread.
If you prefer a golden-brown crust, consider baking your cornbread in a glass dish, but rest assured that metal dishes or a cast-iron skillet will work just as well.

9×13 Inch Baking Pan – Essential for baking the cornbread as specified in the recipe.
Large Mixing Bowl – Necessary for combining the dry ingredients.
Medium Mixing Bowl – Needed for mixing the wet ingredients separately before combining them with the dry ingredients.
Whisk – Useful for mixing the dry ingredients together.
Measuring Cups and Spoons – Essential for accurately measuring ingredients like flour, cornmeal, sugar, baking powder, and salt.
Toothpicks – Handy for checking if the cornbread is done by inserting and ensuring it comes out clean or with only a few crumbs.