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This Easy Cornbread Recipe is the perfect quick and easy side dish. It pairs perfectly with soups, chili or as a snack. Absolutely ideal for busy weeknight suppers!
Featured with this recipe
- Ingredients in this Easy Cornbread Recipe
- Simple Steps to Making Homemade Cornbread
- Variations to this Easy Cornbread Recipe
- How to Store Leftover Cornbread
- Recipes that Use Leftover Cornbread
- Can I use Corn Flour Instead of Cornmeal?
- Soups to Serve with Cornbread
- How to Make Cornbread
- Easy Cornbread Recipe Recipe
Busy weeknights are tough on everyone, and getting dinner on the table sometimes seems impossible. That’s why we love this Easy Cornbread Recipe. It uses pantry staples to come together in no time and pairs well with all kinds of dinner recipes. This homemade cornbread recipe tastes better than any boxed cornbread mix and just as easy to prepare!
Ingredients in this Easy Cornbread Recipe
Making cornbread from scratch is easy, especially if you use a few helps from the grocery store. This cornbread is slightly sweet, slightly crumbly cornbread that tastes so yummy with butter and a drizzle of honey or molasses, or dipped into soup, stew, or chili. Here’s all you need for the best cornbread recipe:
- Bisquick – three cups. I always have a box of Bisquick on hand for all kinds of recipes, including biscuits, pancakes and now easy cornbread! No need for added salt, all purpose flour or baking powder, since Bisquick has all those ingredients in the mix.
- Cornmeal – you need about half a cup of yellow cornmeal. It gives the batter that “corn” texture and a delicious corn flavor like Jiffy cornbread, or other boxed mixes.
- Butter – one cup, or two sticks unsalted butter
- Buttermilk – one and a half cups. If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of white vinegar or lemon juice to one cup milk.
- Eggs – three large, whole eggs.
- Sugar – one cup granulated white sugar
Simple Steps to Making Homemade Cornbread
You’re just a couple of simple steps away from having hot cornbread on your dinner table!
- First, prepare a 9×13 casserole dish by spraying it with nonstick cooking spray. You can also bake it in a cast iron skillet, or turn this recipe into cornbread muffins by using a muffin tin. Or butter the pan and sprinkle flour over the surface.
- Next, combine Bisquick and cornmeal together in a large bowl and give it a quick stir.
- Then, melt both sticks of butter in a microwave safe bowl.
- In a separate bowl whisk together the buttermilk, one large egg at a time, beating slightly between each one, sugar and add the melted butter.
- Next, mix the dry ingredients and wet ingredients together until just combined. It’s best if you don’t overmix.
- Bake at 350 degrees for about 35 minutes or until a toothpick comes out clean. Muffins should bake at about 15-20 minutes.
- Let it cool a bit, then serve. It’s delicious hot or served at room temperature.
Variations to this Easy Cornbread Recipe
Now that you have a truly delicious basic cornbread recipe at the ready, you can experiment with adding different ingredients!
- Add a cup of cheddar cheese to make cheesy cornbread.
- Chop a fresh jalapeno for a spicy cornbread option.
- Add a bit more sugar and dried cranberries to this recipe and serve the sweet cornbread warm with cinnamon honey butter.
- You can make this recipe gluten-free using gluten free Bisquick mix and gluten free cornmeal, both found at most regular grocery stores.
How to Store Leftover Cornbread
To make sure leftovers stay fresh for as long as possible, cover the remaining bread with plastic wrap, then store in the fridge. Keeping it in the refrigerator or freezer will keep the cornbread fresher longer, because it has no preservative and will go moldy at room temperature quickly. You can freeze cornbread too, by wrapping with plastic wrap and aluminum foil. It’ll freeze nicely for two months. Thaw by letting it sit on the counter until it’s at room temperature.
Recipes that Use Leftover Cornbread
Leftover cornbread can be upcycled for all sorts of yummy things like cornbread stuffing or this delicious cornbread casserole. You can even dice leftover cornbread into chunks, drizzle with olive oil and bake in the oven to make homemade cornbread croutons. Your salads will thank you.
Can I use Corn Flour Instead of Cornmeal?
Using cornmeal in cornbread will give it a grittier texture. If you use corn flour, it will give baked goods like cornbread a finer less crumbly texture. Either can be used and I tend to use what I have in my pantry.
READ MORE: 35+ Best BBQ Side Dishes
Soups to Serve with Cornbread
How to Make Cornbread
Easy Cornbread Recipe
Equipment
- 9×13 baking dish
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13" casserole dish with non stick cooking spray.
- In a bowl, combine the Bisquick and cornmeal.
- In a microwave safe container, melt the butter.
- In a separate bowl, combine buttermilk, eggs, melted butter and sugar.
- Add the dry ingredients into the wet ingredients and combine.
- Pour into prepared dish and bake for 35 minutes.
- Allow cornbread to cool in dish before slicing and serving. Store in an airtight container.
Notes
- Add a cup of cheddar cheese to make cheesy cornbread.
- Chop a fresh jalapeno for a spicy cornbread option.
- Add a bit more sugar and dried cranberries to this recipe and serve the sweet cornbread warm with cinnamon honey butter.
