20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (2024)

Sep 11, 2019 | Food, Recipes

Cornbread is a quick and easy side dish that goes with pretty much anything. This is a great recipe that you can shelf cook since you probably have all of the ingredients on hand!

20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (1)

Howdy Freebs! As you've probably guessed by now, I'm a big fan of quick and easy recipes, especially those using ingredients you likely already have on-hand. Today's is no exception! All you need is about 5 minutes to make the batter, and 15 minutes to bake and BOOM. Cornbread from scratch, that even I can do.

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This quick and easy side goes with so many dishes! I promise you won't be disappointed. Keep reading to get some great tips!

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CORNBREAD FROM SCRATCH

20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (2)

This cornbread recipe is seriously so delicious and so easy! I love it because I always have the ingredients to make it on hand and the whole family loves it. One of the great things about cornbread is that you can make it a variety of ways! We usually make ours in a round 9-inch baking pan.

I've also made it in muffin pan for when we have taken it to a potluck dinner. It traveled so easily and I didn't have to worry about cutting it beforehand and having it get stale around the edges. We've even made it in a cast iron skillet when we were at our family's house for the weekend and that's all that they had to use.

TIPS FOR BETTER CORNBREAD

While it is easy, cornbread can be really finicky if you don't make it the right way! So I've got a few ideas for you to be able to make the perfect cornbread.

DON'T OVER-MIX

Over-mixing your cornbread mixture is the leading cause of crumbly cornbread. Don't even think about using an electric mixer to mix it! All you need is a mixing bowl and spatula and you're good to go. You want to mix it just until the dry ingredients are moistened and then STOP before you do any damage!

MAKE IT QUICKLY

Don't let your cornbread mixture sit for too long, work quickly and get it in the oven as soon as you're done mixing and pouring it into the pan. The moisture activates the baking powder and it will rise better if you work quickly.

MAKE SUBSTITUTIONS

If you like a sweeter cornbread, substitute the milk for sweetened condensed milk. It'll make it sweeter and it makes the batter stickier, so you don't have to worry about crumbly cornbread!

The white flour can easily be substituted with whole wheat flour if that's all that you have on hand! Since the cornmeal is dense, nobody will even be able to tell that you switched it up and it'll still taste just as delicious.

For a lower fat and cholesterol version, use egg whites and skim or 1% milk. Just make sure that you use the appropriate amount of egg whites!

If your cornbread is still ending up crumbly, try adding buttermilk in the place of milk the next time that you make it. It helps to break down the gluten, making the cornbread nice and fluffy. If you don't have buttermilk on hand, don't worry because you can make your own! Just take a cup of regular milk and add a tablespoon of vinegar or lemon juice to it. Let it sit on the counter for 5 minutes, stirring occasionally. BOOM, homemade buttermilk that was cheaper than what you can find at the store!

POSSIBLE CORNBREAD ADD-INS

I'm all about making the basic cornbread, but sometimes it's fun to spice things up a notch! Try adding these to your cornbread to see which one is your favorite.

  • Cheese – Seriously, can you ever go wrong with adding cheese to anything?!
  • Jalapeños – If you like the heat, then dice up some jalapeños and toss them into the mixture!
  • Green Chiles – If you want a Mexican flavor without the crazy heat from a jalapeño, then add a drained jar of these in.
  • Creamed Corn – This is another great way to add moisture to the mixture and make your cornbread fluffier.
  • Corn Kernels – I've added both drained canned corn and corn off the cob to our cornbread before and it's been so good!
  • Seasonings – Add your favorite seasonings to the mix! They will give it some more flavor and have your tastebuds giving each other high fives.
  • Bacon – Try adding some cooked bacon in with your cornbread, you can thank me later!

WHAT TO SERVE IT WITH

Cornbread basically goes with pretty much anything. I mean, seriously, what does it not go well with?! Here are our favorite ways to eat it.

  • Butter and honey
  • Taco soup
  • Stew
  • Chili
  • Beans

HOW TO REPURPOSE CORNBREAD

While cornbread is delicious the day that you make it, let's all agree that it loses a little something the next day when you go to eat your leftovers. Instead of being disappointed, repurpose that cornbread into something new for your family!

  • Croutons – Take your cornbread and turn it into tasty croutons! Cut it into cubes, toss them with a little cooking oil and seasonings and bake until they're crispy.
  • Stuffing – Make a yummy stuffing out of your old cornbread!
  • Casserole – Use those stale crumbles in a delicious casserole!
  • Bread Crumbs – Turn your cornbread into breadcrumbs and store them in the freezer until you need them for a meal like meatballs.
  • French Toast – Take your stale cornbread and turn it into French Toast. You can thank me later! 😉
  • Homemade Chicken Nuggets – Make your own chicken nuggets using the leftover cornbread as the batter! They're not quite as crispy as regular chicken nuggets, but they taste delicious!

CORNBREAD RECIPE

Alright, now that you're a cornbread master, here's my basic recipe for you to give it a try! Use all of my tips and try out some add-ins and you'll want to make it with every meal when it's cold outside… and even when it's not 😉

20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (4)

20-Minute Cornbread

This quick and easy cornbread recipe is from scratch and one of the best recipes that you'll find!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Ingredients

  • 1 cup flour
  • ¾ cup cornmeal
  • 2 Tbsp sugar
  • 2 ½ tsp baking powder
  • ¾ tsp salt
  • 1 Tbsp butter
  • 2 eggs, beaten
  • 1 cup milk
  • ¼ cup oil or melted butter

Instructions

  • Preheat oven to 400°F.

  • In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. Set aside.

  • Add the 1 Tbsp butter to a 9'' baking pan. Place in oven for a few minutes until it melts, then swirl the pan around so the melted butter coats the bottom of the pan.

  • Meanwhile, combine eggs, milk and oil in a small bowl.

  • Add egg mixture all at once to the flour mixture. Stir until just moistened.

  • Pour batter into baking pan, bake for 15 minutes or until toothpick comes out clean.

  • Cut into wedges, serve warm with honey.

Notes

You can also make these in a muffin tin! Grease it really well, or add liners. Fill ⅔ of the way and cook for 15 minutes or until golden brown on top and a toothpick comes out clean.

Keyword easy, shelf cooking

This is a perfect shelf cooking recipe! So get out that old box of corn meal, and have yourself a grand ole' time.

20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (5)

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Want more easy recipes like this?

  • See how I made a homemade ham dinner for a fun gathering of friends without spending a dime at the store!
  • If you want a healthy and delicious freezer breakfast, try out this sweet potato breakfast bowl!
  • My loaded baked potato soup is a delicious meal to have on a cold day.
  • This list of 100 dinner ideas is sure to help you in a bind!

Happy eating 🙂

20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (6)
20-Minute Cornbread Recipe (from Scratch!) - Fun Cheap or Free (2024)

FAQs

How is cornbread made from scratch? ›

Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl. Add milk, vegetable oil, and egg; whisk until well combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

What ingredient keeps cornbread from crumbling? ›

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Why does my homemade cornbread fall apart? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

What's the difference between Southern cornbread and regular cornbread? ›

There's a great divide between northern and southern versions of cornbread. The former uses sugar whereas what's termed “real cornbread” in the south, sugar is verboten. I favor southern style cornbread compared to the more cake-like versions up north. The kind of cornmeal you use adds further distinction.

Why do Southerners not put sugar in cornbread? ›

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

What is cornbread called in the South? ›

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Which makes better cornbread white or yellow cornmeal? ›

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

What does adding an extra egg to cornbread do? ›

The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.

Should you let cornbread batter rest? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

Should you soak cornmeal before making cornbread? ›

Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender. This step is optional, however, and the bread is still delicious without the soaking step.

What's the best cornmeal for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Why is my cornbread gummy in the middle? ›

Overmixing the batter

In your zeal to thoroughly combine wet and dry ingredients, the extra agitation develops the gluten in any flour you use, creating a tough, dense, chewy bread. It might also end up being gummy or crumbly, depending on how long you bake it.

What is cornbread made of? ›

The usual Southern cornbread is made from a batter containing cornmeal, wheat flour, eggs, milk or buttermilk, and shortening; the addition of sugar is generally considered inauthentic.

What is cornbread mix made of? ›

The package lists out the following ingredients: yellow cornmeal, enriched wheat flour, cane sugar, corn flour, leavening agents, and sea salt. Noticeably, cornmeal is first, meaning it's the most prevalent ingredient. The instructions have you add 2 eggs, 1 cup milk, and 1/3 cup vegetable oil, blend, and bake.

What is Southern cornbread made of? ›

In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside. In a small bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and mix well. Take the cast iron skillet out of the oven and pour the batter into it.

Is cornbread healthy for you to eat? ›

Corn in its natural state is full of vitamin C, B vitamins, magnesium, and potassium. Processed corn products are not as nutritious, but cornbread does still contain these vitamins and minerals, as well as 6% of the daily recommended value of iron.

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