Quick and Easy Cornbread

Our Quick and Easy Cornbread is simply delicious! Made with cornmeal and other common pantry ingredients, it bakes up moist and fluffy.

Easy & Delicious Homemade Cornbread

We have a number of different cornbread recipes on A Family Feast and they are all delicious! But everyone needs to have a Quick and Easy Cornbread recipe for serving with chili, baked beans, fried chicken, pulled pork, or meatloaf.

Sure – you can buy a boxed cornbread mix at the supermarket. But our Quick and Easy Cornbread is made with simple ingredients that you probably have already in your pantry and refrigerator. It mixes up by hand in a big bowl in just fifteen minutes, then it’s baked for thirty minutes.

This easy cornbread bakes up light and fluffy with a lightly sweet and buttery corn flavor. You can change the texture and make it using a finely-ground corn meal – the choice is yours!

• This corn bread has a wonderful buttery corn flavor and a tender, moist crumb texture.
• It’s made with common pantry ingredients – so you can mix some up anytime the craving strikes.
• This recipe is just as quick and easy as the boxed cornbread mixes, – but the flavor is even better!

• Corn Meal – We used a coarse corn meal to achieve a soft tender but coarse cooked corn texture that is distinctive to most cornbread. As noted above, you can swap in finely-ground corn meal if you prefer.
• All-Purpose Flour
• Baking Powder
• Salt
• Granulated Sugar
• Eggs
• Whole Milk – You could substitute a lower fat milk, or even buttermilk, but do not use skim milk in this recipe. You want to include some milk fats for moistness.
• Canola or Vegetable Oil
• Butter – Either salted or unsalted can be used.

1. Whisk corn meal, flour, baking powder, and salt in a large bowl.
2. Whisk sugar, eggs, milk, oil, and melted butter in a medium bowl.
3. Pour wet ingredients into the bowl with the dry ingredients and whisk to combine.
4. Scrape into buttered 8×8-inch baking dish.
5. Bake for 30 minutes. Use a toothpick to test for doneness.
6. Cool for about 15 minutes, then cut into nine squares (3×3) and serve.

• Can I make Quick Cornbread ahead of time?  You can, but we think cornbread is always best served freshly baked, right out of the oven. If you want to do some of the prep ahead of time, mix the dry ingredients and mix wet ingredients in separate bowls. Refrigerate the wet, but do not combine with the dry until you are ready to bake.
• How do I store leftovers?   Keep covered in an air tight container at room temperature for up to three days.
• Can I reheat leftover cornbread? Yes, wrap it in foil and place in a warm oven to warm through.
• Can I freeze cornbread?  Yes – wrap tightly in plastic wrap to prevent freezer burn.

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