This cornbread recipe is so simply, but absolutely delicious!
In the recipe card, I give you instructions for how to make this recipe in one bowl! I don’t know about y’all, but I’d rather not do extra dishes if I don’t have to!
Instructions are also included if you will be milling your own grain or using store bought flour. You do not need to make an adjustments for whole grains for this recipe.
Cornbread
Simple homemade cornbread that is moist and sweet. Recipe can easily be doubled.
Ingredients
- 1 cup flour (I milled 2/3 cup of soft white wheat)
- 1/2 cup cornmeal (I milled 1/3 cup of dry corn)
- 1/2 cup sugar
- 1 TBSP baking powder *(1.5 TBSP if doubling the recipe)
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 cup milk
- 1 egg *(3 eggs if doubling)
Instructions
1. Place butter in a 8-9 inch cast iron and preheat it in the oven at 350 degrees F to melt butter.
2. Add all dry ingredients to a bowl and whisk together. Pour hot, melted butter into the bowl over the dry ingredients. Add in your milk over the butter. Then add your egg. Whisk to combine.
3. Pour your batter into your hot cast iron. Place in the oven for 25-30 minutes.
4. Remove and flip over onto a plate to serve.
Notes
* instructions for doubling. To double, use a 9x13 inch pan. Coconut oil can be used in place of the butter or in addition to.