The Best Homemade Cornbread Recipe
I have been wanting to shout from the rooftops about this cornbread recipe ever since I had it a couple of months ago. Seriously, it's the best ever cornbread!
I was invited to the 40th anniversary celebration of the Hoop-Dee-Doo Musical Revue at Walt Disney World's Fort Wilderness Resort. I have never been before…I can't believe I haven't. It was such a blast. PS I found out that not only do they have campgrounds at Fort Wilderness, they also have cabins. They look like real rustic cabins on the outside but they are really nice and cozy on the inside with all of the amenities of a hotel room. You learn something new every day!
The place setting of the tables makes you feel like you're in frontier times. With servers and the the Pioneer Hall Players dressed the part.
The food…oh my goodness, the food. I instagrammed the cornbread because seriously…they give you tons (yes!) and it's amazing. Right then and there, I knew I would be making this recipe at home.
The fried chicken…just lovely. The servers play the part and THROW a bucket of chicken on the table, it's pretty hilarious.
The dancing and singing is all good clean fun and perfect for the whole family. <3
And our server demanded that I actually “work” and handed me a washboard and a spoon. My friend Christine took this photo…I had no idea one of the singer/dancers photobombed the photo!
Lovely, just lovely strawberry shortcake desserts. I was so stuffed near the end but this cake was so good, I had to take a bite, okay a bunch of bites.
I feel so lucky that the Disney Chefs shares a lot of the recipes they make at the resort, in the parks and their restaurants!
First, I whisk together the dry ingredients.
The way I like to measure oil is to first measure the milk or water and then pour in the vegetable oil. That way you get less oil sticking in your measuring cup!
Beat the egg.
Then, beat in the other wet ingredients.
Add dry ingredients in batches.
Using a rubber spatula, mix the dry ingredients in.
Pour into a loaf pan.
Or make these into muffins!
You NEED to make this cornbread recipe…it's the perfect moistness and sweetness, it's literally the best cornbread I have ever made and I made it at least 5 times before I posted it. This will be showing up on our holiday dinner table this year!
Homemade Cornbread Recipe
Yield: Makes one loaf or 10 muffins
Prep Time: 12 minutes
Cook Time: 28 minutes
Total Time: 40 minutes
Ingredients:
- 3/4 cup plus 2 Tablespoons unbleached all purpose flour
- 1/2 cup plus 2 Tablespoons granulated sugar
- 1/4 cup plus 2 Tablespoons fine cornmeal
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg, beaten
Directions:
- Heat oven to 375 degrees F. Spray an 8- or 9-inch loaf pan with baking spray (or add 10 cupcake liners to a muffin tin) and set aside.
- Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
- Add milk, oil and beaten egg to a medium bowl and whisk together.
- Add dry ingredients to to the liquid mixture in batches, mix with a rubber spatula until combined (don't overmix).
- Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
- Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
- Cool muffins or loaf on metal rack. Allow cornbread loaf to cool at least 15 minutes before slicing.
Scaled and slightly tweaked from the Cornbread recipe shared by the Disney Chefs
Have you tried this recipe?
Disclosure: I was invited as a guest to enjoy the Hoop-Dee-Doo Musical Revue by Walt Disney World. My opinions are my own and I only share brands that I love!
I tried a bunch of cornbread recipes before finding this one – By far the best one I’ve tried!
Definitely going to save this and make it a bunch more times. Thanks!
I LOVE CORNBREAD!!!!this looks so yummy! I want to try this
I am NOT a baker but need to make corn bread for a Cajun dinner I am attending. I did a test run this morning to make sure I wouldn’t royally mess up and then be embarrassed at the party. I made a recipe with cheese and green onions and jalapenos and an obsene amount of butter and my partner and I hated it, flavour and texture! Then in a slight panic I stumbled upon this recipe, liked the muffin version idea and thought I’d give it a try, as at this point I was more interested in simplicity. Verdict: Wow! Loved it, as does my partner. Thanks for the great share 🙂
Hello! I added 1/2 cup of chopped jalepenos.. It is the best ever, not too spicy because of the sweetness in the bread, will definitely make again! Thank you!
I love this recipe. This is by far our favorite cornbread recipe. Thank you!
I was wondering, if you have any recommendation when it comes to Jalapeno Cornbread? I found few recipes online but thought, I would check with you first. Thanks again.
The recipe is in the oven. I did substitute buttermilk and lessened the sugar to 1/3 cup.
Here in Appalachia (Ohio, Kentucky ans West Virginia) it is a crime not to bake corn bread in an iron skillet. I put a little oil in the skillet and heat in on top of the stove before I put in the batter and move it to the oven.
I tend to prefer less sweet cornbread and our family has traditionally used buttermilk if its on hand and I had bought some to make cornbread before I saw your recipe.
The cornbread turned out great. Thanks for sharing the recipe.
Don L.
Just used your recipe to make some muffins (my hubby hates cornbread so this way I can pop a few in the freezer and get my fix whenever I feel a cornbread craving coming on). The muffins have a great texture and flavor, but boy are they sweet! This is coming from someone who still buys the occasional box of kids cereal for nostalgic reasons. The first half muffin I had I put butter and honey on it, big mistake. The second half I put just butter and it was much better! I should have listened to my bakers instinct when I saw it was 2 part sugar to 3 parts flour but I’ll try the recipe again but cut the sugar in half, if not more.
Do you have any suggestions as to why the sides and bottom of the cornbread gets
brown? Am I baking it in two hot an oven? Thank you.
Thirza L. Burnett
[email protected]
Hi Thirza!
My sides and bottoms get pretty brown. What are you using to grease your pan? And is the browning too much that it affects the taste?
I use a nonstick baking spray that has flour in it (Baker’s Joy)…hope that helps!
I tried your recipe last night but we are not used to sweet bread for dinner ! It was very good but much too sweet for us, defintely better this morning a bit toasted and with a thin layer of butter 😉 Have a good day!
Hi Julie, I made this cornbread recipe for m 16 year old son and he loved it! It came out moist and tasted great! The first time i made it, i followed your recipe exactly and it came out perfect. The second time i subsituted the flour with gluten free flour. It didn’t come out quite right. The issue was it seemed a bit undercooked in the center. My son and i are gluten sensitive (me a lot more so than him). I try to bake gluten free whn i can because for one thing, the flour is more nutritious. Next time i will try gluten free flour again but bake it in a square shallon dish instead of loaf size to see if that helps. If it doesn’t, i will revert back to regular flour as this recipe is excellent! And believe me, i have tried many and they were all lacking one way or the other. This one was perfect! Thanks!