Quick and Easy Homemade Cornbread

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!

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!

Hellooooo honey-smothered deliciousness!

My procrastination knows no bounds.

Paul and I have been making this easy peasy 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.

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!

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.

Quick and 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!

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Quick and Easy Homemade Cornbread

Prep

Cook

Total

Yield 9 servings

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. 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!

Notes

Leftover cornbread can absolutely be frozen for later (woot) or stored 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!

 

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!

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!

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Comments

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?

    Jenn

    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!

        Jenn

        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

          Jenn

          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!

Karly

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

    Jenn

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

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

    Jenn

    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 🙂

Bobbi | Bobbi's Kozy Kitchen

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

    Jenn

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

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