Homemade Cornbread Recipe

With Thanksgiving just around the corner, this cornbread recipe is vital to complete your Thanksgiving feast. This cornbread does not only have the perfect amount of sweetness and smooth and satisfying texture, but it is also crumbly without falling apart and breaking down before you eat it (Who wants a cornbread that can barely be picked up?!). And it is that, that makes this the perfect homemade cornbread recipe!

All you need to make this recipe is a bowl, oven, a 5x9 inch pan or any other heat resistant dish, and a spoon or whisk. It really is that simple!

Before we get into the recipe, it is important to know what purpose the ingredients serve! How else will we know what can be substituted and how important one ingredient can be? Personally, I find knowing the purpose of ingredients to answer a lot of my questions as to how the recipe is made. Here is a list of the ingredients and how they help make the perfect cornbread!

1. Cornmeal

Cornmeal is a type of flour made from ground dried corn kernels. Cornmeal is the ingredient that makes the cornbread cornbread! It provides its characteristic corn based flavor! Cornmeal is often used as a thickener in baking recipes, especially those containing yeast. Cornmeal is high in fiber and low in fat. Cornmeal is commonly used in breads, biscuits, muffins, pancakes, waffles, tortillas, and corn chips. Cornmeal is low in fat, sodium, and calories. It provides about 10% of the daily value for each nutrient.

2. Butter

Butter is the first ingredient in almost any recipe. It adds flavor and helps the dough come out smooth. If you don't have butter, try using oil in a 1:1 ratio instead. Note that butter is generally considered healthier than oil.

3. Sugar

Sugar is added at the end of baking to give the cornbread its sweet taste

4. Flour

Flour is added to the mix to make sure the bread stays solid. All-purpose flour works well for this. Bread flour contains less gluten, which means it might come out tougher and not work as well.

5. Baking Soda

Baking soda is added to the dough to create air pockets. These help the cornbread rise while baking.

6. Salt

Salt is added to the dough after mixing to bring out its natural sweetness. A pinch of salt goes a long way towards making the cornbread perfect.

7. Eggs

Eggs are the leavening agent in recipes. They help give structure to baked goods and add volume. Egg yolks are rich in protein and fat while whites are high in air.

8. Milk

Milk is the liquid in recipes. It gives dishes body and thickness. Soy milk is a healthier alternative to dairy milk.

9. Vanilla Extract

Vanilla extract is a great addition to any recipe. It adds flavor and aroma to baked goods, ice cream, smoothies, sauces, and even salad dressings. It's a popular ingredient in many desserts and drinks. You can use it to enhance the flavor of sugar, honey, maple syrup, or molasses.

Prep Time: 15 minutes Cook Time: 55 minutes

Total Time: 70 minutes

Yield: 12 Slices of Cornbread

Ingredients:

• 1 Cup Flour (I used All Purpose)

• 1 and 1/4 Cup Yellow Cornmeal

• 1 Cup Milk

• 6 tablespoons Melted Butter

• 1/2 cup Sugar

• 1/3 cup Honey

• 2 teaspoons Vanilla Extract

• 1/2 teaspoon Salt

• 1 Egg

Instructions:

1. Preheat the oven to 350ºF.

2. In a large bowl, mix together the cornmeal, flour, sugar, and salt.

3.In a separate bowl, mix together the eggs, milk, melted butter, and vanilla.

4.Combine the wet ingredients with the dry ingredient and add the honey.

5. Mix the batter until incorporated

6. Pour the batter into a lightly greased 5x9 inch heat resistant pan.

7. (Optional but recommended!) Cover the dish with aluminum foil and let it sit in the fridge for at least 30 minutes (the longer you wait, the better the flavor!).

8. Take the 5x9 and put it into the oven for 50 minutes to an hour.

9. After fifty minutes, remove the cornbread and insert a tooth pick into the center, if it comes back clean, the corn bread is done cooking, if some batter is stuck on the toothpick, put the cornbread back in the oven for five minutes. Repeat this cycle until the toothpick comes out clean.

10. Let it cool down for at least 5 minutes.

11. Cut into roughly 12 slices and enjoy!

Q&A

Can I use the batter to make corn muffins?

Yes, absolutely! This cornbread batter makes for incredibly delicious corn muffins! All you need to do different is pour the batter into muffin trays. It cooks at the same temperature. If the muffins are small, I recommend checking them after 40 minutes and then checking again every 5-8 minutes.

Can I substitute the butter for oil?

You can definitely substitute the butter for 1/3 cup oil (The oil makes the honey come out of the 1/3 cup like water!). While this can be done, the butter provides a rich flavor, which the oil can't do. This goes for all recipes.

How long can the cornbread be stored?

According to the USDA (United States Department of Agriculture), homemade baked products may be stored at room temperature for 2 - 3 weeks, can be stored for up to 2 months in the refrigerator , and up to 12 months if stored in the freezer!

I hope you enjoyed this cornbread recipe, because I know I have!

Happy Baking!