I wanted to share my favorite cornbread recipe with you, just in time for all the savory soups and stews. I just love soup. But I also think it isn’t a meal unless I have a big hunk of cornbread to go with it!

Easy Homemade Cornbread Recipe

Name: Easy Homemade Cornbread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups buttermilk (or regular milk with 1 TBL vinegar added); 6 TBL oil; 2 eggs; 1/2 cup sugar; 2 cups all-purpose flour; 2 cups cornmeal; 1 1/2 teaspoon salt; 4 teaspoon baking powder

This recipe has been my go-to for nearly 20 years. It is simple, easy, quick, and delicious. I have the recipe nearly memorized, from making it so often.

Tip: Stick to one recipe for some things — after reading it over and over for a few years, you will have it memorized. When you can stir up a recipe without dragging out a book, it makes cooking from scratch so much easier!

Mixing the batter

For this recipe, I add all the wet ingredients to a bowl and stir well.

Then I add the dry ingredients and give it a good stir, till all mixed in, but that’s it. Don’t over-mix cornbread or it will get tough. Just a few good stirs should do it.

Bake the cornbread

Spray a 9×13 cake pan with nonstick spray. Pour the cornbread batter into the pan, smoothing it out.

Bake at 350° for 30-35 minutes, or until edges are starting to brown and toothpick inserted into center comes out clean.

A perfect winter side dish

Be warned, this cornbread recipe is so delicious that you won’t have any leftovers! My kids eat it up and then eat leftovers as snacks ’til it’s gone!

I serve it with soup, beans, or as a side for branding meals. It’s slightly sweet flavor makes it the perfect side dish for many hearty country meals.

You can find my soup recipes here.