I’m so excited to share this cornbread recipe with you guys! This recipe went through tons of rounds of testing until we had a winner that was the right taste, texture and consistency. It is moist without being dense, light without being dry, and the exact right amount of sweet. You will love this easy cornbread recipe. It has simple to follow instructions, and basic ingredients that keep in your pantry and refrigerator. You can make this recipe any time you are having chili and it is perfect for Thanksgiving.
How to Make Cornbread
Keep the boxed mix on the shelf and make cornbread from scratch tonight! It’s super easy with just a couple of simple steps. Make sure to read the recipe card at the bottom of the post for full instructions and ingredient measurements.
Why This Recipe Works
The key to the best homemade cornbread is the right ratio of ingredients. This recipe has:
Less corn meal than flour. Some recipes will call for equal parts cornmeal and flour, but I find that leads to a dense bread.Uses milk with vinegar. Instead of needing buttermilk, we are using a combination of milk and vinegar to replace buttermilk and make this a recipe you can make all the time.Uses both baking powder and baking soda. Because we are using vinegar, we can use baking soda as a leavener in this recipe. We then add in baking powder too to get the perfect amount of rise in this recipe.
A Note on Sugar
There are a lot of different thoughts out there on whether or not sugar belongs in cornbread. As with most controversial topics, most people believe they are right. We love this homemade cornbread with sugar. We tried it with 1/2 cup sugar and did not care for it as much. So, I suggest you make it as written. That being said, if you believe sugar has no place in cornbread, leave it out. If you don’t like a sweet cornbread, cut it back to 1/2 cup. Isn’t it wonderful how you can make something in your own kitchen the way you like it?
Tips and Tricks
Here are a few tips to make sure this recipe works perfect for you:
Measure the flour correctly. Scoop the flour out of the container into a dry measuring cup with a spoon and then level it off with the flat edge of a spatula. This will prevent too much flour.Make sure the baking soda and baking powder are fresh. Test the baking soda in vinegar and the baking powder in water. Both should bubble right away. Each needs to be replaced about every six months.Give the milk and vinegar a full five minutes. In order for the milk and vinegar to do their thing, you do need to let them sit for five minutes. Don’t rush this.
This recipe is also perfect to make my Cornbread Croutons or my Cornbread Stuffing. This homemade cornbread recipe is so easy and yummy! It’s the perfect side for your favorite soups, stews or chilis. I love it warm with a drizzle of honey and butter. So delicious! Leave a comment below and enjoy every bite!
