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!

Easy Homemade Cornbread

Hellooooo honey-smothered deliciousness!

My procrastination knows no bounds.

Paul and I have been making this easy homemade cornbread for what feels like centuries now and I’ve been putting off blogging it for the better half of 6 years.

I have a valid excuse!!! Well, kinda. Cornbread is hard to photograph, yo!

In fact, all yellow things are a pain in the BOOTY to 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 totally shot 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.

Easy Cornbread Recipe

Ready for the recipe? ME TOO!

This fluffy, flavorful cornbread gets a boost from Greek 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 or holiday 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!

Curb those comfort food cravings with a pan of this quick and easy homemade cornbread! This my absolute favorite recipe for fluffy and flavorful cornbread, perfect for dunking in a big bowl of chili!
5 from 5 votes
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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!

Course Side Dish
Cuisine American
Keyword Homemade Cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup white/granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (I use Fage 2%)
  • 1/2 cup milk
  • 1 TBSP vinegar
  • 1/2 tsp baking soda
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
  3. Combine yogurt, milk, and vinegar. Mix and set aside.
  4. Combine cornmeal, flour, baking soda, and salt. Mix well and set aside.
  5. In a large pan or skillet over medium-high heat, melt your butter.
  6. Once melted, remove from heat and stir in sugar. Whisk until well blended.
  7. Next, quickly add your eggs and beat until well incorporated.
  8. Add in milk mixture and stir.
  9. Next add your cornmeal mixture and beat until very few lumps remain.
  10. 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!
  11. Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

Recipe 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!

 

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!

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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! #cornbread #comfortfood #baking #vegetarian #bread

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Comments

  • Megan

    This was extremely easy and simple to make. I have used other cornbread recipes before and this is by the far the best. Quick, simple and absolutely delicious. I am already being asked to make more! Thank you so much for this recipe!

  • Alexa

    This is the best cornbread I’ve ever made! I followed your instructions and used a 9” cast iron skillet, preheating it in the oven with butter. It turned out perfect and had a great crust. Will make this one again! Thank you!

    • Ahhhh yay! Thanks Alexa – so super stoked you enjoyed it! We make this cornbread weekly this time of year. Love it so!

  • April

    I’ve never made homemade cornbread before….always from a box, because I thought it was too hard. Clearly, I was mistaken. Can’t wait to try this!!

  • Ashley F

    This was perfect for dunking in chili! Thanks for the easy recipe!

  • Polly

    What kind of vinegar do you suggest?

    • Hi Polly! I’ve used both plain white vinegar and white wine vinegar and they both work great!

      • Polly

        THanks for your quick reply!

        • Happy to help! Hope you adore the cornbread! 🙂

  • Just made this tonight to go with a big pot of soup beans. Ohhhhemmmgeeeee girl! This cornbread is amazeballs! The Mr scarfed it down and the baby was right behind him 🙂 thanks for an awesome recipe <3

    • Ahhhh yay! Bobbi you just made my night!! 🙂 So glad it was a hit!

  • Wanda

    Instead of sugar can i use maple syrup or Natvia, which is granulated stevia etc.
    the cornbread looks yummy, but I’ve given up refined sugar

    • Hi Wanda! Great question! I’ve tested it with coconut sugar but not maple syrup or any other swaps. I’d say it’s certainly worth a try but it might come out a wee bit different. If you try either one let me know because I LOVE baking with maple syrup! <3 🙂

  • I think I may have a cornbread addiction. And that’s putting it lightly. This looks like PERFECTION!

    • It’s a pretty tasty addiction to have! Thanks Karly 🙂

  • Patty

    I am confused, do you put the eggs into the hot skillet with the melted butter and sugar? Wouldn’t they scramble? Or are the sugar and butter go into a separate bowl combine then add eggs?

    • Hi Patty! I though this too the first time I made them (I forget where I read the technique or I would have posted that too – eek!) but it works gloriously every time! I’ll update the instructions to explain so everyone isn’t left scratching their heads thinking I’m a crazy person (lol!) but what you’ll basically do is after removing from the burner/heat and whisking the sugar into the butter, you’ll quickly crack in the eggs and beat vigorously, then follow up with the rest of the ingredients in a similar speedy fashion. It hasn’t ever scrambled for me and I’m guessing that the sugar helps cool down the butter as does the speedy whisking? Somehow it works 🙂 You can 110% let the butter/sugar cool a bit before adding your eggs if you’d like though, I think that may be a-ok!

      • Patty

        Thank you for the timely response! The pic of the texture looks like what I have tried to achieve. My southern born hubby uses a box mix and kinda makes me cringe cause homemade gotta be better! Haven’t found a recipe that pleases him yet so I have hope here and will try and let you know. The removal of pan from heat helped to explain. Think I will do a dry run before he is home from his trip then another when he arrives. Will let you know the results. Thank you!

        • Thank you Patty, happy to help! For sure keep me posted 🙂 I’ve been super picky about my cornbread over the years and this one consistently results in my husband and I faceplanting right on into the pan happily 😉 xoxo

          • Patty

            Hi Jenn, wow didn’t realize it was back in May that I asked about this!! Well better late than never to get back to you! I did the recipe exactly as written and I thought FABULOUSSSS! The hubby liked it too YAY with one exception (sigh). He thought it to sweet for him and wanted a crisper crust on top. He suggested heating the cast iron skillet to 400 and then put in veg. oil and pour batter in and bake till done. I’m assuming that will require less baking time. I am pretty sure cutting back on the sugar won’t affect the recipe but would like to hear your input. I’m keeping this recipe for sure! Thank you, Patty

          • Hey Patty! I’m so stoked you loved it! The sweetness is a person to person thing, I like a sweeter cornbread while my bestie insists it must be more on the savory side — both are delicious so I wouldn’t fret! I made one recently (another sweet cornbread bc that’s how I roll, lol!) that was poured into a hot cast iron skillet (heated in the oven while it preheated with 1 TBP butter in it) and it had a super crisp topping! Let me know how it goes!

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