The Best Homemade Cornbread

Homemade cornbread is sweet and moist, easy to make and is the perfect side dish. I have had this recipe memorized since childhood. It is a family favorite that my mom has passed to me and I hope to pass it on someday to my daughters.

We love to eat our cornbread along with hearty bowl of Chili!
Click here for an amazing Vegan Chili Recipe

Ingredients Need for Cornbread

Flour

I buy my flour from Azure Standard. I buy in bulk Whole Wheat Bread flour and an All Purpose Flour and mix them 1 to 1 ratio in my flour jar. So for this recipe I am using about 1 cup whole wheat and 1 cup all purpose. Growing up we would sometimes do this but most of the time we simple used All Purpose Flour. I personally wouldn’t go all whole wheat, my husband would not like it and whole wheat does absorb liquids differently, so the recipe may not work perfectly 100% whole wheat.

Cornmeal

So I also buy my cornmeal in bulk from Azure Standard. This cornmeal is coarser then most that you will find at your local grocery stores but they work the same. No matter if its fine or coarse cornmeal the baking process will be the same but the texture does change. So, depending on your taste and what you like pick your cornmeal accordingly.

Sugar

There is a whole cup of sugar in this recipe. This recipe is sweet, not too sweet, just delicious. I’ve honestly never had any other cornmeal that is so perfectly sweet without overpowering the other flavors.

Baking Powder

Baking powder is the best raising agent for cornbread. Baking soda also works but raises it too quickly and makes it crumbly. So baking powder best.

Salt

Salt brings out the flavor. Table salt is what I’ve always used for this recipe. If you prefer a coarser sea salt or Himalayan salt add an extra 1/4 teaspoon.

Milk

I always use regular old cows milk. I have made this recipe with rice milk before as well when I was out of regular milk. Rice milk is a little sweeter and the recipe needed to be cooked longer but it still worked out I just had to pay attention to it. So if you are wanting to substitute for a plant based milk I’d say go for it. Some plant based milks are sweeter so if you want to cut some sugar go ahead. Then make sure you check it after 25 minutes and possible keep it in the over for a few more minutes till the center is baked all the way. To check you can poke it with a toothpick. If it comes out clean its done.

Eggs

Eggs are a binding agent when it comes to baking. They also help keep the cornbread moist. If you are looking to substitute to make this cornbread vegan you can add 2 tablespoon chia seed to 2/3 cup water. Let sit for 15 minutes to thicken then add the milk.

Oil

I’ve used coconut oil, olive oil, avocado oil and even butter for this recipe. This time around I used coconut. I did have to heat it to ensure that it was liquefied but it still works. Olive oil is what I grew up using for this recipe.

I buy my flour, cornmeal, sugar, oil, baking powder and so much more from Azure Standard. Learn more about Azure Standard by checking out “Azure Standard Review, Pro’s, Con’s, Price Comparison” or check out their website here, azurestandard.com. They are a great resource to high quality organic whole food in bulk.

How to Make Cornbread

1. Preheat oven to 400 degrees.
   
2. Mix together dry ingredients in a large bowl. This will be the flour, cornmeal, sugar, baking powder and salt. Mix together with a whisk.
   
3. Mix in a suppurate bowl all the wet ingredients, milk, eggs, and oil. If you use coconut oil make sure you milk is warm so that the coconut oil doesn’t become solid again. I placed my milk and oil in the microwave for a minutes to come to the same temperature so they would mix well. This seemed to work but I still prefer olive oil for this recipe.
   
4. Combine the wet and dry ingredients to make a batter.
   
5. Prepare a 9×13 glass pan by greasing it will a little bit of oil.
   
6. Pour you batter into prepared 9×13.
   
7. Bake for 25-30 minutes.
   
8. Take our of oven and let it cool completely before cutting into it.

This is seriously my favorite cornbread recipe and I could eat it all day. I try a lot of different recipes for things but this one never fails. It brings back childhood memories but its not the memories that make this cornbread good. Its the cornbread. Its so good and always has been.