Easy Cornbread Recipe–From Scratch

I love to bake. But since Grampy and I don’t eat a lot of bread these days, I don’t often make delicious loaves of homemade bread. 🙁 However, when we have beans or soup, I will often make a pan of cornbread to go with it.

This is the cornbread recipe I’ve been using for years. Grampy likes it because it’s got a bit of sweetness to it. You can adjust the sweetness to your family’s taste. I think it has a better flavor when I bake it in the cast iron skillet I inherited from my grandma, but it is also good baked in a regular 8×8 glass baking dish.

You’ll need:

• 1 cup all purpose flour
• 1 cup cornmeal (yellow, white, or blue)
• 2 to 4 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt (we use Himalayan pink salt)
• 2 eggs
• 1 cup milk
• 1/4 cup cooking oil or melted shortening

This cornbread is quick and easy to make. Preheat the oven to 425 degrees. Then, mix the flour, cornmeal, sugar, baking powder and salt together. I find a whisk works well.

Then, mix the milk, oil and eggs together.

Stir the wet ingredients into the dry ingredients. Be careful not to overmix, or your cornbread will be chewy.

Transfer the batter to a greased baking pan (or cast iron skillet). Bake at 425 degrees for about 20 minutes. Test by poking a toothpick into the middle.

This cornbread is delicious served warm, topped with Homemade Spreadable Butter. Grampy likes to put butter and a drizzle of maple syrup on his.

Recipe variation: Green Chile-Cheese Cornbread. Add a 4-ounce can of chopped green chile and a cup of shredded cheese.

Enjoy!