Looking for a from-scratch cornbread recipe that’s easy, delicious, and super moist? This is it!
You will love this homemade cornbread!
Many years ago, I shared my delicious recipe for Semi-Homemade Cornbread and I still love that recipe… but I’m always a fan of “from scratch” when it comes to any type of bread.
I’ve tried various different recipes and ingredients over the years, and I finally decided on one that we love time and time again.
This cornbread is the perfect compliment to a seaming bowl of chili, and I’m certain it would be a welcome addition to your Thanksgiving buffet.
Doesn’t it look yummy!?!
I created my recipe with freshly ground soft white wheat and freshly ground corn (actual popcorn kernels). HOWEVER, you may certainly substitute your favorite store-bought flour and cornmeal with excellent results.
One thing that makes this recipe extra delicious is that it uses a can of creamed corn along with cornmeal… I love the flavor and texture this adds to the finished cornbread.
As with all of my recipes, there are LOTS of ways to customize this cornbread based on the ingredients you have in your home and your taste preferences.
PLEASE feel free to mix and match ingredients or change up flavors (cooking is much more fun when you do this!)
Ingredients for Homemade Cornbread
- 1/2 c. milk
- 1/2 c. sour cream
- 1/4 c. honey
- 2 T. melted butter
- 2 large eggs
- 1 c. cornmeal (finely ground)
- 3/4 c. flour (I used roughly 100g. soft wheat)
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 can (14 oz.) creamed corn (or you can put fresh/frozen corn through a food processor)
- 1.5 c. grated cheese (I like sharp chedda)
- 1 c. diced green or red peppers (optional)
How to Make Cornbread from Scratch
1. Preheat oven to 400ºF.
2. Generously grease a 7″ x 11″ or 9″ x 9″ or 9″ round baking pan.
3. In a large bowl, mix milk, eggs, butter, and honey.
4. Add in cornmeal, flour, baking powder, and salt. Mix until just combined.
5. Stir in corn, cheese, and peppers.
6. Pour batter into greased pan and bake in preheated oven for 35-40 minutes or until the center is set and the top is just starting to brown.
7. Serve immediately with butter and honey, or let sit at room temperature for later.
Homemade Cornbread From Scratch (whole grain)
This amazingly cheesy cornbread is the perfect addition to any holiday table -- and a delicious side dish for chili, pork chops, and so much more. Mix in various "extras" to change up the flavor and let your taste buds come alive!
Ingredients
- 1/2 c. milk
- 1/2 c. sour cream
- 1/4 c. honey
- 2 T. melted butter
- 2 large eggs
- 1 c. cornmeal (finely ground)
- 3/4 c. flour (I used roughly 100g. soft wheat)
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 can (14 oz.) creamed corn (or you can put fresh/frozen corn through a food processor)
- 1.5 c. grated cheese (I like sharp chedda)
- 1 c. diced green or red peppers (optional)
Instructions
Preheat oven to 400ºF.
Generously grease a 7" x 11" or 9" x 9" or 9" round baking pan.
In a large bowl, mix milk, eggs, butter, and honey.
Add in cornmeal, flour, baking powder, and salt. Mix until just combined.
Stir in corn, cheese, and peppers.
Pour batter into greased pan and bake in preheated oven for 35-40 minutes or until the center is set and the top is just starting to brown.
Serve immediately with butter and honey, or let sit at room temperature for later.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 207Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 56mgSodium 350mgCarbohydrates 24gFiber 1gSugar 8gProtein 7g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
This homemade cornbread is truly such a simple recipe to make.
Just mix up the ingredients, bake, and serve!
Want to leave out the pepper or swap them for green onions? Do it.
Want to try a different type of cheese? Try it.
Feel like adding some bacon? Go for it.
Want to swap some of the milk for sour cream? Yup, that will work!
You really can’t mess this recipe up (unless maybe you burn it!)
I’d be honored if you added my homemade cornbread to your Thanksgiving recipe roundup this year!
What are your go-to holiday recipes?
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Noel says
I didn’t see when the directions say to add the corn. So I forgot to add it.
Pat says
I noticed that as well, so I just took a chance and added the corn with the wet ingredients. All good!
Andrea says
yes — add the corn with the wet ingredients! Sorry I missed that. I have it fixed now 🙂
Amy says
Love this!!! Excited your making “clean” recipes! Definitely going to try this.
Andrea says
hope you enjoy it!
Jenny says
This sounds and looks amazing. Frozen corn is much better than canned, I think, and of course fresh is best but who wants to pay $1 for 2 ears at this time of year? So I buy corn on sale in the late summer, cut the kernels off, or roast it and then cut the kernels off, and freeze.Can’t grow it here in my garden because the raccoons just won’t allow!!
Popcorn!!! is what you grind up for your cornmeal?? I didn’t even know you could do that! I thought it had to be the kind of flat dried corn to grind. I’m going to look at your blog and see what I can find about that- must have missed it. That would be easier to find. I go to a feed store near here (like for animal feeds and farm stuff) to get the corn to grind, but popcorn would be lots easier to get, and I’m sure, cheaper.
I will leave out the cheese but include the green pepper for turkey dressing!
Thank you!
Andrea says
Thanks Jenny! It’s amazing cornbread!
As for the frozen versus canned, I agree with you for eating purposes, but for this recipe, it most likely will not make any difference.
And yes, I grind the popcorn! It makes SOOOO much noise and sounds like I’m going to break my grinder, but it works. One word of advice, first grind the corn on the coarsest setting, then grind it a 2nd time on the finest setting.