What is the best way to store cornbread?

To keep leftover cornbread fresh, wrap it in plastic wrap or aluminum foil and store at room temperature for up to 3 days.

Can I freeze cornbread?

Yes, cornbread can be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 to 4 hours on the countertop before serving.

What is the best way to reheat cornbread?

To reheat cornbread, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50% power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.

Can I add cheese or other add-ins to this cornbread?

Yes, you can get creative with cornbread by adding ingredients like diced jalapeños, shredded cheese (cheddar is a great option), chopped herbs, or even fresh-cooked or frozen corn kernels to the batter.

Can I make this recipe as muffins?

Yes, this is actually the "pan" version of my popular cornbread muffins .

Simple Cornbread Recipe - Once Upon a Chef

Simple Cornbread Recipe

By Jenn Segal

Looking for a quick and easy homemade cornbread recipe? Look no further! This cornbread is not only delicious but incredibly simple to whip up in just 10 minutes (excluding baking time) with minimal ingredients.

Servings: Makes one 8-inch square cornbread (about 12 servings)

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Ingredients

2 large eggs
2 tablespoons honey
¾ cup milk (preferably whole but low-fat works too)
1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¾ cup yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick (½ cup) unsalted butter, melted and cooled

Instructions

Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

Nutrition Information

Per serving (12 servings)
Serving size: 1 square
Calories: 216
Fat: 9g
Saturated fat: 5g
Carbohydrates: 30g
Sugar: 12g
Fiber: 1g
Protein: 4g
Sodium: 305mg
Cholesterol: 53mg