Easy Homemade Cornbread Recipe (Fluffy, Golden, Done in 30 Minutes)

This easy homemade cornbread recipe is the one you'll make on repeat — simple pantry ingredients, one bowl, and you're done before the rice finishes cooking. No box mix needed, no stress. Just that warm, golden, slightly sweet cornbread that makes any meal feel like somebody's abuela cooked it.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk (or any milk you have)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• Optional: 1/2 cup canned corn kernels, drained

Instructions

1. 1Preheat your oven to 400°F and grease an 8x8 inch baking pan or a cast iron skillet if you have one — cast iron gives you that crispy golden edge that people lose their minds over.
2. 2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until everything is combined. No sifting required, just get it mixed.
3. 3In a separate bowl or large measuring cup, whisk together the milk, oil (or melted butter), and eggs until smooth.
4. 4Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula — mix just until the batter comes together. A few lumps are totally fine. Overmixing is the enemy here, it makes the cornbread tough.
5. 5If you're adding corn kernels, fold them in now. It adds a little sweetness and texture that makes people think you really put in effort.
6. 6Pour the batter into your greased pan and spread it out evenly. Bake for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. 7Let it cool for at least 5 minutes before cutting — I know it's hard, but give it a moment. Serve warm with butter, honey, or right next to a bowl of black beans and rice.