Easy Cornbread
These tender and slightly sweet cornbread are great as a side dish or a delicious snack. This cornbread recipe is made with all-purpose flour, cornmeal, butter, oil, and a combination of granulated sugar, light brown sugar, and a touch of honey; this gives the cornbread a slight sweetness and a bit of depth.
Tools
Ingredients
- 4 tablespoons avocado oil or any neutral flavored oil
- 4 tablespoons unsalted butter melted and cooled
- ¼ cup plus 2 tablespoons granulated sugar
- 2 tablespoons honey
- 2 large large eggs , room temperature
- ½ teaspoon kosher salt
- ¾ cup whole milk , room temperature (low fat works too)
- ¾ cup Quaker yellow Cornmeal
- 1-¼ cups All-purpose flour , scooped and leveled
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350 °F degrees. Grease an 8-inch square baking dish with cooking spray or butter and lightly dust with cornmeal; remove the excess and set aside.
- Combine the dry ingredients into a large bowl. In a medium bowl, whisk together the egg, melted butter, oil, and milk mixture. Slowly whisk the wet ingredients into the dry mixture, being careful not to overmix the batter.
- Pour cornbread batter into the prepared pan and bake for 30 to 35 minutes until light golden brown and a toothpick inserted in the center comes out clean. Serve cornbread immediately with softened butter, if desired.
Notes
How to Store & Re-Heat
To store: Ensure it has cooled completely. Wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.
To reheat: There are a few methods you can choose from when it comes to reheating cornbread. To maintain its texture and crispness, preheat the oven to 350°F (175°C) and place it on a baking sheet. Bake for about 5 to 10 minutes until heated through. Alternatively, you can use the microwave by wrapping a slice of cornbread in a damp paper towel and heating it in 30-second intervals until warmed to your liking. Be cautious not to overheat it, as it can become dry.
Make-Ahead
To make this recipe ahead of time, bake it and allow it to cool completely. Wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 2 days or refrigerate it for 4 to 5 days.
How to Freeze
To freeze this recipe, ensure it has cooled completely. Wrap it tightly in plastic or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. Freeze it for up to 2 to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours. Optionally, reheat the thawed cornbread in the oven or microwave until warm.
Nutrition Facts
Easy Cornbread
Amount per Serving
Calories
200
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
40
mg
13
%
Sodium
188
mg
8
%
Potassium
86
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
189
IU
4
%
Vitamin C
0.02
mg
0
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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