Everyday Cornbread


Everyday Cornbread

This is the traditional “pan” version of the cornbread muffins I’ve been baking on the regular since my kids were toddlers. It’s one of the few recipes I have committed to heart. The cornbread is on the sweet side but not overly so, and it’s easy to whip up with very few ingredients. Pair it with beef chili, turkey chilichicken chili, crab cakes, black bean soup, or any Southern barbecue dish. The cornbread is best fresh out of the oven, but leftover squares can be reheated for breakfast and slathered with honey butter or jam.

What You’ll Need To Make Everyday Cornbread

cornbread ingredients

Step-by-Step Instructions

Begin by whisking the eggs in a medium bowl.

whisking the eggs

Add the honey and milk and whisk to combine.

adding honey and milk to the eggs

In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

combining the dry ingredients in a mixing bowl

Whisk to combine.

whisking the dry ingredients

Add the egg mixture and the melted butter to the dry ingredients.

adding liquid ingredients and melted butter to dry ingredients

Whisk until just combined.

mixed cornbread batter

Spoon the batter into a greased 8-inch square baking dish.

cornbread batter in baking dish

Bake for 25 to 30 minutes, or until the top is set and golden.

baked cornbread cooling on rack

Cool for about 10 minutes in the pan, then cut into squares and serve warm with softened butter.

How To Freeze Cornbread

Cornbread tastes best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap it in aluminum foil and warm in a 350°F-oven until hot. Alternatively, you can heat the squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat, or it will get tough.

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