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Cornbread is my favorite winter side dish. You can serve it with soups or chili or with any comfort food meal. This cornbread is so easy to make, just as easy to mix prepackaged cornbread mix together, but making it homemade makes it taste so much better. You mix all of the ingredients together in one bowl and bake it in a pie dish. The cornbread is moist and delicious. It is the perfect comfort food for a cold winter day.
To make a buttermilk substitute for the cornbread, start by mixing milk and white distilled vinegar together in a measuring cup. Let it sit for a couple of minutes. In a large bowl, whisk all of the dry ingredients together. Equal parts of all-purpose flour and cornmeal are used along with sugar, salt and baking powder. I prefer my cornbread to be a little bit more sweet, so I add the sugar but if you prefer your cornbread more savory, you can leave the sugar out. Whisk the buttermilk mixture, an egg and vegetable oil into the dry ingredients until smooth. Pour the mixture into a greased 9-inch pie plate and bake until the top is golden browned.
Homemade Cornbread
Ingredients
- 1 cup milk
- 1 teaspoon white distilled vinegar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 large egg
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 400 F. In a measuring cup, whisk together milk and vinegar. In a large bowl, whisk together flour, cornmeal, sugar, salt and baking powder.
- Add the milk mixture, egg and vegetable oil into the cornmeal mixture. Whisk until smooth and combined.
- Pour mixture into a greased 9-inch pie dish. Bake for 25-30 minutes.