Easy Scratch Cornbread
Cornbread from scratch is so easy and infinitely variable! It can be a side dish or a one pan meal, depending on how you vary the recipe. This is my basic recipe with variation ideas added (I've been making all these variations for years!). My Mom always makes Sweet Cornbread and I love Jalapeño Cornbread.
Cornbread from scratch is so easy and infinitely variable! It can be a side dish or a one pan meal, depending on how you vary the recipe. This is my basic recipe with variation ideas added (I've been making all these variations for years!). My Mom always makes Sweet Cornbread and I love Jalapeño Cornbread.
- Carbohydrate 42.0320166682492 g
- Cholesterol 65.2400000027051 mg
- Fat 3.02220000066614 g
- Fiber 2.9534999759992 g
- Protein 7.9947833344492 g
- Saturated Fat 1.06698333375838 g
- Serving Size 1 1 Serving (108g)
- Sodium 502.36666668053 mg
- Sugar 39.07851669225 g
- Trans Fat 0.446870000027051 g
- Calories 231 calories
Step-by-step
- Basic recipe: Mix milk and eggs, add cornmeal and flour.
- Mix until uniform.
- Spray a glass pie plate with Non-stick cooking spray (or melted butter)...pour the mixture into the pie plate and bake at 425 F for 25-30 minutes until brown.
- Serve plain, or sliced with butter, or with a slice of tomato, or a slice of cheese.
- Variations:
- My Momma's Sweet Cornbread: add 1/4 cup white sugar
- Jalapeño Cornbread: add 2 chopped jalapeños, including seeds
- Mexican Cornbread: add 1 can corn, drained; 1 cup cheddar cheese; 1-2 chopped jalapeños with seeds; 1 chopped onion
- Broccoli Cornbread: 1 pkg thawed broccoli; 1 cup shredded cheese (cheddar or white cheese); 2 slices bacon, crumbled
- Green Onion Cornbread: 1 bunch chopped green onions, 1/2 to 1 cup leftover diced ham
- Always make the base recipe first, the add in the variation ingredients; cooking time and temperature remains the same.
- One you start experimenting with this recipe, the variations are endless!
A properly baked wedge of cornbread presents a golden-brown crust contrasting sharply with a tender, crumbly interior that yields readily to the touch. Historically, this quick bread evolved from Indigenous maize preparations into a cornerstone of early American pioneer cooking, relying on cast iron or earthenware to achieve its characteristic exterior crunch. Unlike modern sweetened versions, traditional formulas depended purely on the natural sweetness and robust grain of ground cornmeal.
- Bake at 425 degrees Fahrenheit to ensure the batter reacts quickly with the leavening agents for optimal rise.
- Grease the baking vessel thoroughly with melted butter rather than water-based cooking sprays to promote a deep brown crust.
- Remove the dish from the oven between 25 and 30 minutes when the edges pull slightly away from the pan and the top springs back under light finger pressure.
- Incorporate self-rising flour and cornmeal blends carefully to avoid overworking the gluten, which leads to toughness.
Mastering this simple technique allows endless customization without compromising the foundational chemistry of the bread. Proper oven heat remains the single most critical factor in achieving reliable results.
