Sweet, crumbly, and novice-friendly, this classic Cornbread Recipe pairs perfectly with your favorite chili—not bad for dessert either!
When the temperature drops, you’ll find me most Sundays keeping warm in the kitchen with a pot of chili on the stove and a batch of cornbread in the oven. I’m sure people eat cornbread during the warmer months as well, but I’m more likely to enjoy a slice (or three) with a pint of Oktoberfest and some extra-spicy chili. We Wisconsinites like to keep warm in more ways than one, and hot food is definitely my favorite option!
My wife is the primary baker in this household, and for good reason. I get frustrated with all the precise measurements required for breads, cakes, and cookies. But even I can make cornbread without much hassle or frustration. In short, if I can do it, I’m guessing you can, too. This is the sort of recipe that makes me feel like a baker despite my lack of baker-level patience.
Now, I must warn you—this isn’t Southern cornbread. My recipe leans more sweet, but not so sweet that you won’t get the savory side as well. It’s golden, the right amount of crumbly, and tastes even better with a slab of butter and a drizzle of hot honey. Serve alongside chili, BBQ, or stew. And you know what? I’ve even enjoyed cornbread for dessert. Just sprinkle it with cinnamon sugar!
Sugar or no sugar?
One of my buddies who’s from the South insists that cornbread tastes best sans sugar. He argues that corn already contains an inherent sweetness, and he’s right. Good for him. Except I’m from Wisconsin, and in the Midwest, we throw no shame on sugar. In fact, we encourage it. I like the sweetness. It also gives the cornbread a more cake-like texture. Add another tablespoon, and it’s even more cakey. However, if you prefer a less sweet approach, cut the sugar in half or omit it altogether. Either way, it’s going to bake up delicious.
How do I store leftovers?
Use plastic wrap or an airtight container and store at room temperature for up to 2 days. I like to reheat the cornbread in the oven (300°F) for 10 minutes. However, be sure to cover the slices in foil to keep them moist.
Serving suggestions
In my home, cornbread must be served with chili. Pick your favorite Chili Recipe and go to town. But why not try something new, like Butternut Squash Chicken Chili? Its sweet and smoky flavor pairs well with cornbread. Or if you’re more into set-it-and-forget-it recipes, Slow-Cooker Buffalo Chicken Chili With Blue Cheese Sour Cream is a winner. And don’t worry—if you don’t like blue cheese, regular sour cream works just as well!
Cornbread Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 5 tablespoons vegetable oil
- 1 large egg
- Unsalted butter for serving (optional)
- Honey for serving (optional)
Instructions
- Preheat your oven to 400°F. Lightly grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the milk, vegetable oil, and egg to the dry ingredients. Whisk until just combined, being careful not to overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool slightly, then serve it with butter or honey, if desired.
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