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.
| Prep Time | 5 minutes |
| Cook Time | 20-25 minutes |
| Servings |
servings
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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
Ingredients
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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.
Recipe Notes
Recipe credits to: Bless This Mess
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