I’m working on a sausage cornbread stuffing recipe that I’ll be sharing with you tomorrow, and the recipe calls for four cups of coarsely crumbled cornbread. I’ve posted my recipe for skillet cornbread before but I also have a basic cornbread recipe that I learned to make after meeting my husband.
This is the cornbread recipe I’m using as the base for my sausage cornbread stuffing. Cornbread that falls apart as soon as you bite into it isn’t really my kind of cornbread. This recipe makes moist, light cornbread with just a touch of sweetness.
Family-Favorite Cornbread Recipe
- 1 cup cornmeal
- 1 cup flour
- ¼ cup sugar
- 1 T baking powder
- 1 cup milk
- ⅓ cup oil
- 1 egg, lightly beaten
- pinch of salt
- Preheat oven to 400 degrees.
- Place all the dry ingredients to a large bowl.
- Add in the wet ingredients and mix until just combined.
- Pour the batter into a baking pan lightly coated with cooking spray (I use an 8x8 or 9x9 pan).
- Bake 20-25 minutes until golden brown on the edges.
This cornbread recipe is an easy one – just add ingredients and mix – and you likely have everything in your pantry to make it. Keep it on file and you’ll always have a yummy side to serve up with chili or soups like my Cheesy Corn Chowder or my Slow Cooker Minestrone. Or you could serve it with fried chicken, pork chops, or baked ham. My husband said there’s nothing that cornbread doesn’t go with.