Basic Cornbread

5 from 2 votes

This Basic Cornbread Recipe is soft, golden, and perfectly tender. It's quick to make, delicious with chili or BBQ, and doubles as the base for my favorite cornbread stuffing!

Prep Time5

Cook Time25

Total Time30

Course: Side

Cuisine: American

Servings:

Calories: 169kcal

Author: Catherine McCord

Ingredients

1 cup cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 large egg
1 cup milk
1/3 cup vegetable oil

Instructions

Preheat the oven to 400°F.
In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, milk, and vegetable oil.
Add the dry ingredients into the wet ingredients a little at a time and stir to combine.
Pour the batter into a greased 8 x 8 inch baking dish or cast iron skillet and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Notes

Don’t overmix: Stir just until the batter comes together. This keeps your cornbread tender.
Use a cast iron skillet: I highly recommend baking this in your cast iron skillet. It gives that beautiful crispy edge everyone loves!
Make it ahead: You can make this cornbread recipe a day in advance and rewarm in the oven.
Use it in holiday stuffing: This is the same cornbread recipe I use as the base for my Cornbread Cranberry Stuffing every Thanksgiving. It's sturdy enough to hold up beautifully in the stuffing but still perfectly moist and tender on its own.

Nutrition

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