This recipe for cornbread is so simple and quick to fix, it really makes no sense to buy a mix. Serve it with a little butter at breakfast, use it in a Southern-style cornbread stuffing, or pair it with a bowl of chili for a deliciously hearty dinner.
As written, this recipe calls for a 1:1 ratio of cornmeal to flour, but that can be adjusted to produce the texture you like the best. A little more flour and less cornmeal will produce a more cake-like consistency. More cornmeal and less flour will give you that crumbly cornbread texture.
Be sure to check the recipe notes for mix-in options like roasted jalapenos, corn kernels, shredded cheese, bacon, and sautéed onion.
How to Make This Recipe
This is an overview of how this easy homemade cornbread is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.
- Pre-heat the oven.
- Combine flour, corn meal, sugar, baking powder and salt in a mixing bowl.
- In another bowl, whisk together milk, oil and egg .
- Add the wet ingredients to the dry, mix just long enough to moisten the dry ingredients.
- Pour the batter into a greased 8-inch square cake pan.
- Bake for 25 to 30 minutes or until light golden brown.
- Cool in the pan before cutting into squares.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar, see notes
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- Pre-heat the oven to 375°F. Grease an 8-inch square cake pan.
- Combine the flour, corn meal, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk the milk, oil and egg together until well blended.
- Add the wet ingredients to the dry, mix just until the dry ingredients are moistened and pour the batter into the prepared pan.
- Bake for 25 to 30 minutes or until light golden brown and a toothpick inserted in middle comes out clean. Cool in the pan on a wire rack.
- Roasted jalapeno peppers, 1 or 2, peeled and diced
- Corn kernels, up to 1/2 cup, frozen or fresh
- Monterey jack or cheddar cheese, up to 1/2 cup, grated
- Cooked, crumbled bacon or diced ham, up to 1/2 cup
- Sautéed chopped onion, up to 1/2 cup
What is the difference between corn flour and corn meal?
FAQ
Can I add cornmeal to flour?
Can you substitute cornmeal for flour?
Is corn meal mix the same as flour?
Is self rising cornmeal the same as self rising flour?
How much cornmeal & wheat flour do you need for bread?
Instead of most recipes, which call for about 50% wheat flour and 50% cornmeal, Martinez likes to lean a little closer to 60 to 70% cornmeal, where the wheat flour gives the bread a subtle airy lift .
What is the nutritional value of corn?
Corn is rich in riboflavin, phosphorus, potassium, iron, calcium, zinc and vitamin B. Yellow corn has a high amount of vitamin A – carotenoids, while the blue, purple and red variety are rich in antioxidants and phenolic compounds.
Can you use cornmeal instead of flour?
If you prefer a bite that’s denser, use 1 ¼ cup cornmeal to ¾ cup flour instead of equal parts. Make sure the wet ingredients are at room temperature. In a medium-sized bowl, whisk the eggs then add the room temperature buttermilk, stirring well. Add the egg mixture to the large bowl with dry ingredients and give it a few stirs.
Is cornmeal a good bread size?
The variations in grain size can revolutionize (or destroy) your bread. Cornmeal is available on a spectrum of grind sizes, ranging from fine to medium to coarse. Cornbread is supposed to be a textural experience—it’s half the reason you’re eating it instead of fluffy and elastic wheat bread, so you might as well make it count.