How To Make Homemade Cornbread

Golden yellow and just the right amount of savory and sweet, this cornbread recipe surely hits the spot! 

I love making this cornbread recipe in a muffin pan! It makes a great addition to school lunches and are easy to grab for on the go. But of course, these surely make a comforting side dish to a hot home cooked meal. 

I love fall, and one of the best ways to celebrate the season is with a nice homemade dish.

Cornbread is just so wonderful for so many reasons! It warms the kitchen as it bakes in the oven and the aroma of sweet and savory make a home feel so cozy. 

Whether you’re making a cozy weeknight meal or gathering everyone around the dinner table, a pan of homemade cornbread simply makes a lovely finishing touch.

Cornbread Ingredients

Made with fine yellow cornmeal, olive oil, and a little melted butter and honey,  this recipe brings together savory flavor and a touch of sweetness.

Dry Ingredients

• 1 cup fine yellow cornmeal  (Try this one)
• 1 cup all purpose flour (my fave all purpose flour)
• 4 tablespoons coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cornstarch 

Wet Ingredients

• 1 egg
• ½ cup olive oil
• ¾ cup milk
• 2 tablespoons butter, melted and slightly cooled

Optional Addition

• 1/3 Cup Whole kernel corn drained or dehydrated kernels (like this one) 

Homemade Cornbread Directions

1. Preheat your oven to 350°F
2. Lightly grease a baking pan or use parchment muffin cups
3. Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cornstarch until evenly combined.
4. Combine the wet ingredients: In a separate bowl, whisk the eggs, olive oil, milk, and melted butter until well blended.
5. Bring the batter together: Pour the wet ingredients into the dry ingredients. Gently stir just until combined. 
6. Optional- Add the corn kernels: Drain canned corn well, or thaw and drain frozen corn, before adding it to the batter. You can also use dehydrated corn and sprinkle them in.
7. Bake until golden, about 35 minutes. A toothpick inserted into the middle should come out clean or with a few moist crumbs, but no wet batter.
8. Let set a few minutes to cool and enjoy!

Save this recipe for your next cozy dinner, holiday gathering, or homemade soup night!