A Tried and True Easy Cornbread Recipe
I’ve been making this exact cornbread recipe for 15 years. And for at least another 20 before that, the only difference was the milk portion. Fifteen years ago I switched from using dairy milk to using plant-based milk, so our lactose intolerant family members could enjoy, without concern, as many fresh, warm cornbread muffins as they desired.
This cornbread recipe is one of my family’s favorite regulars. I hope it becomes a staple in your family, too!
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⭐️Mom’s Easy Cornbread Recipe
(Makes 12 Cornbread Muffins)
I like to make muffins, but this cornbread recipe can easily be poured into a bread pan for a loaf—oven temp and time may need to be adjusted.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons sodium-free baking powder
- 1/4 cup sugar
- 1 egg
- 1/2 cup milk (or favorite plant-based milk)
- 1/2 cup filtered water
- 1/4 cup vegetable oil
- Pan spray oil
Supplies Needed
- large mixing bowl
- medium mixing bowl
- 1 cup dry measuring cup
- 1 cup liquid measuring cup
- 1/4, 1/2 & 1 teaspoons
- hand whisk
- baking spatula
- #16 ice cream scoop (optional)
- muffin tins
- toothpicks
- cooling rack
🌺See my Recommended Suppliers below
Mixing and Baking Your Cornbread Muffins
Preheat oven to 400°F.
Lightly spray muffin cups with oil. I prefer not to use muffin liners for cornbread muffins, but you can if you wish.
In a large bowl use whisk to combine cornmeal, flour, baking powder, and sugar.
In a medium bowl use whisk to beat egg until uniform and foamy. Whisk in milk, water, and vegetable oil.
Make a well in the center of the dry ingredients. Add wet ingredients to the well all at once. Combine all ingredients with a few rapid stirs of the whisk.
Allow to set for 10 minutes.
Using baking spatula rapidly stir batter down, scraping the sides of the bowl.
Fill each muffin cup about 3/4 full (a #16 ice cream scoop is helpful for this).
Bake 17-19 minutes or until toothpick inserted into center of muffin comes out clean.
Transfer muffins to cooling rack. Cool completely before storage.
Re-Heating Cornbread Muffins
I love them best right from the oven, but if you happen to have leftovers, they can be wrapped in foil and reheated at 350°F for 10 minutes. Or I’ve even just heated a muffin or two right on the grate of my toaster oven for a few minutes. The outside gets extra crispy and delicious.
Cornbread Recipe Add-ins
The thing I love about a good cornbread recipe is its versatility. Cornbread makes a great canvas for experimentation! It can be sweet. It can be savory. Have fun with it! Here are some ideas to get you started:
- Fresh corn kernels
- Freeze dried berries—cranberries are great!
- Chopped green onions
- Dried rosemary, sage, or other favorite herb(s)
- Diced jalapenos
- Crispy cooked chopped (turkey) bacon
- Finely grated parmesan or cheddar cheese
- A tablespoon or two of my Sugar & Spice Sprinkle!
Cornbread for the Holidays
We often enjoy cornbread muffins and honey for breakfast along with coffee or herbal tea—this is a lovely warming start to a chilly day.
My favorite way to eat cornbread around the holidays, is with a spoonful of my tangy Spiced Cranberry Sauce. (Excuse me while I wipe the drool from my chin!)
But we also often make up a double batch of cornbread muffins and use some as ingredients for holiday dishes, like…
Cornbread Dressing
Cornbread can be used as a base for holiday cornbread dressing! Cut the muffins into cubes and allow to dry overnight. Use in place of store-bought bread cubes/crumbs in your favorite dressing recipe.
Favorite Savory Herbed Crumble
Or make an herbed topping for leftover turkey casserole or soup. To make, crumble a few cornbread muffins, place in a thin layer on a parchment-lined baking sheet, and allow to dry for at least a few hours (or overnight).
Transfer the crumbs to a mixing bowl. Toss with the smallest amount of olive oil, a touch of powdered garlic, powdered onion, rosemary, and black pepper.
Return to the baking sheet and toast lightly in a 350° oven until the crumbs just begin to color.
Cool completely before storage. Use within 1 week. Can be frozen for up to 3 months.
Cornbread Muffins for All the Days!
Cornbread can accompany pretty much any soup, chili, or stew. It’s wonderful alongside a meatloaf, any kind of barbecue, pork chops, chicken, and even a yummy blackened fish!
Enjoy with coffee, black tea, or my favorite Orange Mint herbal tea.
Slather with creamy butter. Drizzle with Herbal Honey. Or top with a dollop of your favorite jam or fruit preserves.
Cornbread muffins are great for a snack or with any meal!
What’s your favorite way to enjoy cornbread? Do you have a special add-in that’s delicious?
Mom’s Favorite Baking Tools
I’ve assembled all of my favorite baking tools in one Kitchen Favorites list on Amazon.
For sodium-free baking powder, I use Hain Pure Foods sodium and gluten-free baking powder which you can get on Amazon or at your local grocer.
Chris P | Author, Certified Aromatherapist, Natural Skin Care Formulator
Chris (“Mom”) enjoys formulating bespoke aromatherapy, skin care, and herbal products to support her family, pets, friends, and clients. She also loves experimenting with recipes in the kitchen. An avid reader, writer, and lifetime learner, Chris enthusiastically explores research rabbit holes and then writes about her discoveries.💚 (Learn more >>)
