Hi friends! With fall upon us, it is officially soup season! There is nothing better than coming home to a hot bowl of yummy soup during the cooler seasons after a long day. Or how about making chili for a crowd during a weekend of football? The best! And what goes perfectly with any kind of soup or stew? Cornbread! I recently found the easiest cornbread recipe that will be sure to make you quit using the boxed stuff and whip this up quickly instead.
Photo and recipe credits to: Bless This Mess
This is so easy and tastes so much better homemade. I love it on its own with some honey or butter, but try pairing it with my Instant Pot Turkey Sweet Potato Chili or Instant Pot Chicken Noodle Soup.
Homemade Cornbread
Easy, homemade cornbread with a crisp golden crust and moist, fluffy center really can't be beat.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup neutral oil or melted butter
- 1 egg
- 1 cup milk
Instructions
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Notes
Recipe credits to: Bless This Mess