Easy Cornbread Recipe with Moist, Tender Crumb
This easy cornbread bakes up tender inside with a lightly crisp crust, making a warm side dish for chili, soup, or barbecue.
There is something comforting about a pan of warm cornbread coming out of the oven. The top turns golden, the edges get just a little crisp, and the kitchen smells like home in the best way. If you grew up with chili, soup, or barbecue on the table, you already know how well a simple side like this fits in. And if you are making it for the first time, you will be pleased by how straightforward it is.
This version gives you the classic balance many people want in Southern-style quick bread: tender, lightly sweet, and easy to slice while still warm. It is the kind of baked side dish that works on a weeknight and also feels right at a family supper. One thing that can go wrong is overmixing the batter, which can make the cornbread dense; stir just until the ingredients come together and stop there. Ready to make a pan that brings a little comfort to the table?
Why My Recipe
- It uses simple pantry ingredients you may already have on hand.
- The batter comes together quickly, so it fits busy evenings.
- It bakes into a moist crumb with a lightly crisp crust.
- The sweetness is balanced, so it works with savory meals too.
Norma Ector
Ingredient Notes
- 1 cup all-purpose flour: Gives the cornbread a softer, more tender structure.
- 1 cup yellow cornmeal: Provides the classic corn flavor and the familiar grainy texture.
- 1/4 cup granulated sugar: Adds a light sweetness; you can reduce it later if you prefer a more savory result.
- 1 tablespoon baking powder: Helps the cornbread rise so it bakes up light instead of heavy.
- 1/2 teaspoon salt: Brings out the corn flavor and keeps the sweetness in balance.
- 1 cup milk: Moistens the batter and helps create a tender crumb.
- 1/4 cup unsalted butter, melted: Adds richness and helps the edges brown nicely.
- 1 large egg: Binds everything together and supports a soft, sliceable texture.
Instruction Steps
- Start by heating the oven to 400°F and preparing an 8-inch square baking pan or cast-iron skillet with grease. This step matters because a well-prepared pan helps the cornbread release cleanly and encourages a nice crust on the edges.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until the dry ingredients look evenly mixed. Whisking now helps distribute the leavening and seasoning so every bite bakes evenly.
- In a separate bowl, combine the milk, melted butter, and egg. Mix until the mixture looks smooth and blended, which helps the fat and liquid spread evenly through the batter.
- Add the wet mixture to the dry ingredients and stir gently just until combined. The batter should still look a little lumpy; that is a good sign, because overmixing can make the finished cornbread tough.
- Pour the batter into your prepared pan or skillet and smooth it out so it bakes evenly from edge to center.
- Bake for 18 to 22 minutes, watching for a golden top and a clean toothpick test in the center. If the center still looks wet, give it a few more minutes rather than pulling it too soon.
- Let the cornbread rest for 5 to 10 minutes before slicing. This short wait helps it set up, so you get neater slices and a softer crumb when you serve it warm.
Nutrition
| Calories | 220 |
|---|---|
| Carbohydrates | 31g |
| Protein | 5g |
| Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 320mg |
| Fiber | 1g |
Storage & Reheating Instructions
Store leftovers covered at room temperature for up to 2 days.
If you want to keep it longer, refrigerate it for up to 5 days.
Reheat slices briefly in the oven or microwave before serving.
For the best texture, warm only the amount you plan to eat right away.
Easy Cornbread Recipe with Moist, Tender Crumb
A classic **cornbread** with a golden crust and moist, lightly sweet crumb—simple to make and perfect with cozy American meals.
Ingredients
Instructions
- Preheat the oven to 400°F. Grease an 8-inch square baking pan or a cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
- Pour the batter into the prepared pan or skillet and spread it evenly.
- Bake for 18 to 22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for 5 to 10 minutes before slicing and serving warm.
Notes
- For a more savory cornbread, reduce the sugar to 1 to 2 tablespoons.
- For extra flavor, bake in a preheated cast-iron skillet for a crispier crust.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices briefly in the oven or microwave before serving.
Nutrition
Calories: 220 | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 320mg | Fiber: 1g | Sugar: 7g
What to Serve With This Recipe
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Questions & Answers
Recipe FAQs
Can I make this cornbread less sweet?
Yes. For a more savory cornbread, reduce the sugar to 1 to 2 tablespoons, as noted in the recipe notes.
Why did my cornbread turn out dense?
The most common cause is overmixing the batter. Stir only until the dry and wet ingredients are combined, and leave a few small lumps.
Can I bake this in a cast-iron skillet?
Yes. A preheated cast-iron skillet gives the cornbread a crispier crust and extra flavor.
How do I know when the cornbread is done?
Look for a golden top and use a toothpick in the center. If it comes out clean, the cornbread is ready.
What should I serve with cornbread?
It is a natural fit with chili, soups, barbecue, beans, or a simple supper with greens. What would you serve it with first?
