As we are getting closer to soup, stew, and chili season, I thought I would share my favorite Homemade Cornbread recipe. I have mentioned it and linked to it in a few of my post but do not have an individual post for it.
When my husband and I were married we quickly learned that our taste in cornbread was incredibly different. I was raised with a grandma who loved all things sweet including cornbread. She made Jiffy Cornbread many times and when she didn’t do Jiffy she made her own sweet cornbread. Up until I met my husband sweet cornbread was all that I knew, then I went and visited his grandma and her cornbread was not sweet…at all!
My first bite of it and I could not figure out what I was eating because it clearly was not the cornbread that I was used to. It was not bad, just not sweet! This lead to the great cornbread debate between my husband and I. He grew up on unsweetened cornbread and I grew up on sweet cornbread.
After realizing that we needed a middle ground, I searched online for a few recipes and then found one that was not only simple but loved by both of us over on All Recipes. It has since been our cornbread staple any time we make cornbread that is the recipe I use. Now that I am gluten free, I recently made it again with Better Batter Gluten Free All Purpose Flour and it worked out perfectly! It was a simple switch with the same great taste. My husband did not even realize it was gluten free until he saw me eating some!
So, for all my gluten free readers you can make this with a simple switch of flours and for those not gluten free, simply make it with your regular all purpose flour.
I also made this batch in my brownie pan because making smaller muffin size tends to help me watch portions. I love cornbread a little too much!
- 1/2 Cup Light Butter
- 1/2 Cup White Sugar
- 2 Eggs
- 1 Cup Yellow Cornmeal
- 1 1/2 Cups All Purpose Flour (or Gluten Free All Purpose Flour)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Cups Skim Milk
Preheat oven to 375*.
In a stand mixer or large bowl, begin by creaming the butter and sugar then add in the eggs. Let this mix and then add in all remaining ingredients until batter forms.
Grease a muffin tin, brownie pan, or 8 inch pan. Pour the batter into the greased pan.
Bake for 30-35 minutes at 375* until slightly golden.
Note: I baked this in a Brownie Pan that made 12 cornbread squares it would be the same for a muffin tin.
Recipe Adapted from: All Recipes
Enjoy this with your favorite bowl of soup or chili!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Disclosure: I am a contributor on Better Batter Flour; however, this is not a sponsored post. I simply love their flour and that it works interchangeable in most of my recipes!