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The Best Quick and Easy Homemade Cornbread

Cornbread from scratch is excellent for a few reasons. One, it is less expensive to make from scratch. Secondly, you can control the ingredients. There aren’t any added chemicals or fillers. It’s just pure sweet cornbread.
Piece,Of,Freshly,Baked,Cornbread,With,Butter,And,Honey,Dripping

 Cornbread is a simple, satisfying, quick bread for breakfast, lunch, or dinner. It goes well with beans or stew but works for breakfast, topped with warm fruit pie filling or drizzled with maple syrup or sausage gravy. We love our Specialty Grains Corn for making cornmeal. The flavor of fresh ground is slightly sweet naturally.

The Best Quick and Easy Homemade Cornbread

2 cups corn meal from Specialty Grains Corn 

2 cups Panhandle Milling All-Purpose Flour 

1 tsp. salt 

2 Tbsp.  baking powder 

1/2 cup sugar (optional)

2 eggs

2 cups milk or buttermilk

½ cup vegetable oil 

Directions:

  • Wash and sanitize all work surfaces and tools.
  • Grease a 9-inch by 13-inch cake pan or 12-inch-deep oven-safe skillet.
  • Preheat oven to 425°F.
  • In a medium bowl, combine the wet ingredients. Combine the cornmeal, flour, salt, baking powder, and sugar in a separate large bowl. Pour the liquid mixture all at once into the dry ingredients bowl. Blend just until combined, about 25 strokes, making sure to scrape to the bottom of the bowl. The mixture will be combined but not smooth.
  • Pour batter into a 9 by 13-inch pan. 
  • Bake 25-30 minutes. Test the doneness by inserting a skewer or cake tester. If it comes out without batter, the bread is done. If not, put back in the oven for 5 or 6 minutes.