Cornmeal: This is what brings in that perfect yellow color.
Flour: I used all-purpose flour in this recipe.
Baking Soda and Baking Powder: These act as a leavening agent and make the bread soft and fluffy.
Salt: The salt enhances all of the flavors in the cornbread.
How to Make Homemade Cornbread
If you have 30 minutes, then you not only have time to bake up this cornbread, but you will have time to eat it as well! This whips up so fast. If I were you, I would double the recipe because this will fly off your table!
Prep: Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8-inch pan and set aside.
Combine: Whisk together the melted butter and sugar in a large mixing bowl. Add in the eggs and buttermilk and stir until combined.
Add Wet and Dry Ingredients Together: Whisk together cornmeal, flour, baking soda, and baking powder in another large mixing bowl. Add the wet ingredients to the bowl and stir until combined. The batter will be lumpy.
Bake: Pour the mixture into your prepared 8×8-inch pan. Bake for 30 minutes or until golden brown. Insert a toothpick, and when it comes out clean, it’s ready.
4 pictures showing how to mix the cornbread batter.
Cornmeal FAQS
Homemade cornbread uses cornmeal, and that gives it a perfect yellow color and also a delicious texture! Here are some quick substitution options if you don’t have any cornmeal on hand.
What is Cornmeal? Cornmeal is a meal ground from dried maize. It is a common staple food and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour.
