Home » Breads and Muffins » Easy Homemade Cornbread
Published: May 2, 2017Updated: January 10, 2019Author: Jenn Laughlin
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Embrace those comfort food cravings with a pan of this easy homemade cornbread! This my absolute favorite recipe for fluffy and flavorful cornbread, perfect for dunking in a big bowl of chili!
Hellooooo honey-smothered deliciousness!
My procrastination knows no bounds.
Paul and I havebeen making this easy homemade cornbread for what feels like centuries now and I’ve been putting off blogging it for the better half of 6years.
I have a valid excuse!!! Well, kinda.Cornbread is hard to photograph, yo!
In fact, all yellow things are a pain in the BOOTYto take photos of. I’ve finally snapped and shared my Spicy Southern Hot Corn and several spaghetti squash recipes, but cornbread has been downright impossible for me to shoot.
The former art student in me is like “PURPLE IS YELLOW’S COMPLIMENT, DUMMY!” but I’m pretty quick to veto that rationale. I don’t own anything purple except maybe one of my preschooler’s t-shirts and I’m not quite desperate enough to shoot my food on top of a Dora the Explorer tee.
Though I’m not above it… I’ve totallyshot photos of pumpkin cheesecake on my favorite sweater!
When you see purple in an upcoming food photo you’ll know I caved.
It’ll be our little secret.
Ready for the recipe? ME TOO!
This fluffy, flavorful cornbread gets a boost fromGreek yogurt and a wee bit of vinegar which turns a measuring cup of milk and yogurt into a dreamy, creamy buttermilk in minutes! This is one of my most favorite food hacks (confession: I haven’t bought buttermilk in a year!) but totally feel free to use buttermilk if you keep some on hand for other recipes. Both are gloriously interchangeable.
Easy Homemade Cornbread
We’re head over heels crazy for this quick and easy cornbread recipe! It’s fabulous dunked in a big bowl of chili, part of a barbecue orholiday spread,or enjoyed all on it’s own.
I can’t wait for y’all to try it! This is everything I want cornbread to be and more!
Easy Homemade Cornbread
Embrace those comfort food cravings with a pan of this easy homemade cornbread! This my absolute favorite recipe for fluffy and flavorful cornbread, perfect for dunking in a big bowl of chili!
4.97 from 58 votes
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Course: Side Dish
Cuisine: American
Keyword: Homemade Cornbread
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 9 servings
Author: Jenn Laughlin - Peas and Crayons
Ingredients
- ½ cup unsalted butter
- ⅔ cup white/granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt (I use fa*ge 2%) or sour cream
- ½ cup milk
- 1 TBSP vinegar
- ½ tsp baking soda
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp salt
Instructions
Preheat oven to 375 degrees F.
Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
Combine yogurt, milk, and vinegar. Mix and set aside.
Combine cornmeal, flour, baking soda, and salt. Mix well and set aside.
In a large pan or skillet over medium-high heat, melt your butter.
Once melted, remove from heat and stir in sugar. Whisk until well blended.
Next, quickly add your eggs and beat until well incorporated.
Add in milk mixture and stir.
Next add your cornmeal mixture and beat until very few lumps remain.
Pour into prepared pan and bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready!
Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Notes
Leftover cornbread can absolutely be frozen for later (woot) or stored in an airtight container on the counter for up to 4 days. I like to microwave leftover cornbread for a few seconds and spread with butter and a drizzle of raw honey. Warm and melty - yum!
Sour cream and Greek yogurt work interchangeably here. In a pinch, when I'm out of milk I've even used sour cream in place of the milk and it works oh so wonderful!
Nutrition Facts below are estimated for 9 servings using an online recipe nutrition calculator. Adjust as needed based on size cut (recipe can serve 9-12 or more) and enjoy!
Nutrition
Calories: 292kcal, Carbohydrates: 39g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 65mg, Sodium: 225mg, Potassium: 121mg, Fiber: 2g, Sugar: 16g, Vitamin A: 394IU, Calcium: 39mg, Iron: 1mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try this easy homemade cornbread, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
hungry for more?
- Spicy Harissa Turkey Chili (Instant Pot + Stove Top)
- Healthy Vegetarian Quinoa Chili
- Slow Cooker Carrot Butternut Soup
- Spicy Green Beans
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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