My Favorite Cornbread

Anyone that knows me, knows that cornbread is one of my favorite foods. Like I could eat cornbread all day everyday. Although some people like the more savory versions, I am all about the sweet stuff. I made this cornbread to pair with my favorite chili recipe that I’ll share soon but besides chili, it also pairs great with any soup on a cold day. Keep it on the counter for a few days or freeze for up to 3 months. I try to keep some cornbread and chili in the freezer for a week when I’m too busy to meal prep.

Recipe inspired by Sally’s Baking Addiction and Paula Deen


  • 3 Tbsp. butter, melted
  • 1 cup cornmeal
  • 1 cup all purpose flour*
  • 1/2 cup sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 large eggs, lightly beaten,
  • 1 ½ cups milk
  • 1 ½  Tbsp vinegar (white or apple cider)


  1. Preheat oven to 400° F. Spray a 9×9 pan with cooking spray. Set aside.
  2. In a bowl combine milk and vinegar. Set aside for 5-10 minutes. NOTE – Instead of using buttermilk I sour 2% milk instead because it’s more practical. This ingredient will help leaven the cornbread by introducing acid to the baking soda and keep it moist.
  3. Combine cornmeal, flour, brown sugar, baking powder, baking soda and salt.
  4. Combine milk, eggs and melted butter.
  5. Pour the wet ingredients from step 4 into the dry ingredients. Mix until just combined (don’t over mix)
  6. Pour batter into greased pan
  7. Bake for 20 minutes or until the top is browned and the center is cooked through (use a toothpick or knife to check this). If not done at 20 minutes, cook for another 3-5 minutes and check again.
  8. Cool for 1 hour and then slice into 9 pieces.
  9. To freeze, take individual pieces and wrap in plastic wrap first then aluminum foil. Freeze for up to 3 months

*For a gluten-free version you can sub 1:1 a gluten free flour blend