The best homemade cornbread recipe you will ever eat! This fluffy, moist cornbread is easy to make in just 30 minutes. It will be the perfect side dish to any meal and has the perfect amount of savory and sweetness! Try this recipe at your next gathering!!
Everything You Need to Make the Best Homemade CornBread Recipe
- All Purpose Flour: I am using good ole all purpose flour. If you want to make this cornbread recipe gluten-free you can substitute with an all purpose gluten-free flour blend.
- Yellow cornmeal: you need this for that cornbread flavor and texture!
- Milk: feel free to use whole milk or dairy-free milk!
- Eggs: you will need 2 eggs in this recipe
- Yogurt: the secret ingredient to your recipe! You can use whole milk greek yogurt or low fat
- Sweetener: you can use honey or pure maple syrup to sweeten the cornbread
- Butter: you need butter in this recipe!! It gives so much flavor and adds to the texture! You can also use vegan butter as well.
- Baking staples: you will need some baking powder & salt so that the cornbread will rise
Serve
Let it cool for about 20-30 minutes and serve with butter or honey!
Store
Store any leftover cornbread in a tight container in the fridge for up to five days or on the counter for 2 days!
How to Freeze Cornbread?
Let the cornbread cool completely. Slice into servings and store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, wrap each slice of cornbread in plastic wrap before putting it in the container.
Why Does my Cornbread Crumble?
Cornbread by nature is pretty crumbly, but it should not totally collapse when you are eating it. If that is happening, there could be a few reasons why:
- The type of amount of flour you are using. Try using a bit less and see if that helps
- Too much cornmeal. If you use too much it will work against you, and the flours can’t hold the bread together
- Eggs! Eggs greatly help the texture of your cornbread and could be your missing ingredient! It also helps this baked good rise nicely!
- Too much butter. While butter is great in cornbread and ON cornbread, too much can change your cornbread for the worse. Try cutting back!
Good Add-Ins for Cornbread
- A cup of shredded cheddar cheese
- Add some minced garlic to the cornbread mixture for an awesome garlicky flavor. Chives, rosemary, and thyme will also pair nicely with the garlic
- Add more corn!! Toss in a cup of whole kernel corn (canned or frozen) for added texture
- BACON! Cook the bacon first and then crumble into the cornbread batter
What to Serve with Cornbread
- Soup
- a Thanksgiving or holiday side dish with turkey
- chili
Can I Make it Vegan?
I did not test this with an egg substitute, but flax eggs should work. The cornbread might not be as fluffy.
Can I Make this Dairy-Free?
You can use dairy free milk, dairy-free yogurt, and vegan butter.
Other Thanksgiving Recipes:
- Paleo Pecan Pie Bars
- Ginger Snap Cookies (GF & DF)
- Paleo Cranberry Coffee Cake
- Lazy Girl Vegan S’mores Cookies
The Best Homemade Cornbread
Ingredients
- 2 eggs
- 1/2 cup melted butter
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 cup milk
- 1/2 cup greek yogurt/ sour cream
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp baking soda
Instructions
- Preheat the oven to 400 degrees F. Line an 8×8 inch pan or 9 inch inch pan with parchment paper.
- In a large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add in the dry ingredients to wet ingredients and stir until it begins to combine.
- Then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 18-25 minutes or until a toothpick comes out clean. Serve with butter and a drizzle of honey!
