Discover your new must-have recipe. This tender and chewy homemade cornbread is easy to make and tastes like box mix, but 100 times tastier.
Discover your new must-have recipe. Yes, you can make cornbread out of a box. But if you want it better Cornbread, the kind that’s soft and chewy with just the right amount of sweetness: we’ve got you covered. This new homemade cornbread recipe really stands out and is deceptively easy to make. It reminds me of the Jiffy Box concoction I grew up with but a lot tastier. Alex and I have served it with chili, in a Caesar salad, with our best lentil soup and with salmon. In fact, there’s a long list of appetizers that are made even more perfect with a piece of cornbread! Ready to start?
Also try: Classic Cornbread Muffins or Skillet Cornbread!
What is “the best” cornbread?
Everyone has their favorite homemade cornbread. We know it’s like mom’s best potato salad or macaroni and cheese. But what is “best” for us? First off, it’s about the perfect thickness 2 inches thick, which takes just the right satisfying bite. Have you ever eaten a piece of cornbread that was too thin? It’s super anticlimactic. Even more important is this recipe moist and tender, not too crumbly. Because nobody wants cornbread that crumbles before you can bite into it.
And be just the right sweetness! Most of our recipes on this site have a healthy twist, so we often experiment with reducing sugar. But Alex and I understand: Good cornbread needs sugar. So we added just enough to get the right flavor without being too sweet.
How to make homemade cornbread
You don’t need a box for cornbread. Seriously! Our recipe uses regular ingredients that you probably already have in your pantry and fridge. Here’s everything you need to do to make homemade cornbread (see below for the full recipe):
- Combine medium-ground cornmeal, all-purpose flour, baking soda, baking soda, salt, and sugar.
- In another bowl, combine milk, apple cider vinegar, and melted butter.
- Pour the wet into the dry and mix them.
- Pour into a greased 9 x 9 inch pan and bake at 375 degrees for 30 minutes.
How to store leftovers
Like many quick breads, cornbread keeps well. If you can resist eating it all at once, it will stay perfectly moist on a room temperature cutting board with a towel over it for 3 days. You can also store it in an airtight container at room temperature for up to 5 days.
It is not recommended to store cornbread in the fridge as it will get very dry! If you want to make your cornbread last longer, you can freeze it for a few months. Just make sure you thaw it at room temperature before serving.
Ways to serve cornbread
Now that we have our best homemade cornbread recipe, I recommend it with almost EVERYTHING. (And of course, don’t forget to top it with warm honey or strawberry jam, too.) Here are our top favorite recipes to serve with a piece of cornbread:
- Chili: The most popular combination with chili is unbeatable. This vegetarian chili is our most popular, along with our healthy 3-bean chili and our vegan quinoa chili.
- Salmon: It is an excellent side dish to serve with salmon. Try our Baked Salmon, Grilled Salmon or Cedar Planked Salmon.
- Shrimp: It goes perfectly with our oven-cooked shrimp dish.
- Soup or Stew: It really goes with any soup. We recommend some of them: the best lentil soup, tomato basil soup, creamy corn soup and vegetarian split pea soup.
- Salad Croutons: Dry it to make crispy croutons for a salad.
- Grill: Try it with our Jackfruit BBQ Sandwich or your favorite BBQ recipe.
- With hot honey: What’s the best way to top this cornbread? Our spicy hot honey recipe.
This homemade cornbread recipe is…
Vegetarian.
The description
Discover your new must-have recipe. This tender and chewy homemade cornbread is easy to make and tastes like box mix, but 100 times tastier.
- 1 ½ cups medium ground cornmeal (finely ground works too)
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup Sugar
- 2 cups 2% milk
- 1½ teaspoons Apple Cider Vinegar
- ½ cup melted unsalted butter
- Preheat oven to 375 degrees. Use coconut oil to generously grease a 9 x 9 inch pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
- Whisk together the milk and apple cider vinegar in a liquid measuring cup. Melt butter, then add milk and butter to dry ingredients. Stir until just combined. Pour into the prepared pan.
- Bake until center is set and a toothpick comes out clean, about 30 minutes. Allow to cool completely in the pan, about 30 minutes. Then run a knife along the edges and turn over. Cut into 16 squares and serve. Store leftovers at room temperature for about 3 days, covered with a towel, or in an airtight container at room temperature for about 5 days.
- Category: garnish
- Method: Cooked
- Kitchen: American
Keywords: Homemade Cornbread, Cornbread Recipe,
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