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The Best Homemade Cornbread Recipe

Julie Deily · 44 Comments

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Homemade Cornbread from thelittlekitchen.net

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!

Walt Disney World Hoop Dee Doo

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.

Walt Disney World Hoop Dee Doo

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.

Walt Disney World Hoop Dee Doo

The fried chicken…just lovely. The servers play the part and THROW a bucket of chicken on the table, it's pretty hilarious.

Walt Disney World Hoop Dee Doo

The dancing and singing is all good clean fun and perfect for the whole family. <3

Walt Disney World Hoop Dee Doo

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!

Walt Disney World Hoop Dee Doo

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.

Homemade Cornbread from thelittlekitchen.net

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.

Homemade Cornbread from thelittlekitchen.net

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!

Homemade Cornbread from thelittlekitchen.net

Beat the egg.

Homemade Cornbread from thelittlekitchen.net

Then, beat in the other wet ingredients.

Homemade Cornbread from thelittlekitchen.net

Add dry ingredients in batches.

Homemade Cornbread from thelittlekitchen.net

Using a rubber spatula, mix the dry ingredients in.

Homemade Cornbread from thelittlekitchen.net

Pour into a loaf pan.

Homemade Cornbread from thelittlekitchen.net

Or make these into muffins!

Homemade Cornbread from thelittlekitchen.net

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!

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Homemade Cornbread from thelittlekitchen.net
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Homemade Cornbread Recipe

Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings 10 muffins or 1 loaf

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

Instructions

  • 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.
Homemade Cornbread from thelittlekitchen.net
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Homemade Cornbread from thelittlekitchen.net

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!

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Categories: Recipes, Side Dishes, Vegetarian Tags: cornmeal, milk Posted: October 22, 2014 Updated: February 1, 2022

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Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Sam says

      October 5, 2017 at 11:37 pm

      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!

      Reply
    2. Donna Katzen says

      February 24, 2017 at 2:00 am

      I LOVE CORNBREAD!!!!this looks so yummy! I want to try this 

      Reply
    3. Brian says

      October 16, 2016 at 1:40 pm

      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 🙂

      Reply
    4. Nancee says

      December 7, 2015 at 6:02 pm

      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!

      Reply
    5. Eric says

      November 17, 2015 at 7:04 pm

      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.

      Reply
    6. Don Lewis says

      October 15, 2015 at 5:16 pm

      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.

      Reply
    7. Rigbyblue says

      September 12, 2015 at 2:12 pm

      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.

      Reply
    8. Thirza L Burnett says

      August 25, 2015 at 11:18 am

      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]

      Reply
      • Julie Deily says

        September 1, 2015 at 11:41 am

        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!

        Reply
    9. Roseline says

      March 15, 2015 at 5:30 am

      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!

      Reply
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    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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