This is the very best cornbread recipe and super simple to make! Better than a box mix and no mixer required!

Try serving this alongside my Wendy’s Chili recipe!

We loooooooove a good bread. Especially easy cornbread. I used to use boxed mixes whenever we served this easy side dish until I discovered this recipe. It is crazy easy to make, is a one bowl recipe, and does not use a mixer! Woot!

Give this recipe a try the next time you are making chili or just need a Marie Calendar’s classic cornbread flavor jolt. You will not be disappointed.

Homemade Cornbread Recipe

Tips to make the best cornbread recipe:

Making cornbread is surprisingly simple. Here are a few tips to help you get perfect cornbread every single time!

Do not over mix your batter. I use a large glass bowl and metal whisk when making my cornbread. The trick is to stir the wet ingredients into the dry ingredients just until the ingredients are incorporated.
Our two favorite baking dishes are a 9″ glass pan OR 9″ seasoned cast iron skillet. Both produce a slightly crisp outside with a soft and perfect center.
Avoid crumbly cornbread by making sure you keep an even ratio of flour and cornmeal.
Speaking of cornmeal, yellow works best for this recipe.

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Cornbread ingredients:

All-purpose flour
Cornmeal
Sugar
Salt
Baking powder
Egg
Whole milk
Oil or butter

Can you substitute oil in a cornbread recipe?

Yep. You sure can. We have made this recipe with butter, vegetable oil, canola oil, and even apple sauce. Our favorite, or the one that gives the best result, is vegetable oil.

How to make the BEST cornbread:

Preheat your oven to 400 degrees. Mist a 9″ baking dish with cooking spray and set aside.
Combine the flour, cornmeal, sugar, salt, and baking powder in a medium sized bowl. Set aside.
Stir together the egg, milk, and oil in a medium sized measuring cup. Pour into your dry ingredients and gently whisk until the ingredients are combined.
Transfer the batter to your prepared baking dish. Bake 20-25 minutes or until a toothpick poked into the center of the bread comes out clean.
Slightly cool before slicing. Serve with butter and honey.

Looking for another sweet bread option? Try this easy pumpkin bread.

What to serve with cornbread:

5 from 3 votes

The Best Cornbread

Created by: Jesseca

Course Side Dish Recipes

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

12 servings

This is the very best cornbread and super simple to make! Better than a box mix and no mixer required!

Ingredients

Instructions

Preheat your oven to 400 degrees. Mist a 9″ baking dish with cooking spray and set aside.
Combine the flour, cornmeal, sugar, salt, and baking powder in a medium sized bowl. Set aside.
Stir together the egg, milk, and oil in a medium sized measuring cup. Pour into your dry ingredients and gently whisk until the ingredients are combined.
Transfer the batter to your prepared baking dish. Bake 20-25 minutes or until a toothpick poked into the center of the bread comes out clean.
Slightly cool before slicing. Serve with butter and honey.

Notes

We have also used melted butter in place of the oil in this recipe. While it works ok, I still suggest using oil in this recipe. It produces a more moist bread.

Equipment

Whisk

Mixing Bowl

8″ Square Pan

Nutrition

Serving: 12servings | Calories: 190kcal

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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This is the very best cornbread and super simple to make! Better than a box mix and no mixer required!

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5 from 3 votes (3 ratings without comment)