Knock Your Socks Off Cornbread

This Knock Your Socks Off Cornbread isn’t loaded with corn, bacon, jalapenos, or anything fancy…. but it still will knock your socks off!! Fluffy, flavorful, and perfectly sweetened!

A few years ago, I made cornbread for my family and used my go to box of Jiffy. I had never made homemade cornbread because the boxed mix was simple, inexpensive, and a favorite of mine. When my hubby casually mentioned his love for sweet cornbread, I decided to experiment with ingredients and set out to make his favorite version myself.

If you look through the blog, you will find lots of recipes, all equally delicious…. but this one is the ultimate winner in my family!! It is definitely sweet, so if you prefer a more classic cornbread, be sure to check out the links below for different variations!

This easy recipe for homemade cornbread is made entirely from scratch! The cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy.

Have you ever scrolled through Pinterest and checked out all the recipes claiming their cornbread to be the best? Well, over the years with all my trials and errors, I have learned that there are SO MANY variations, all great, but all based on the tastes of the person that made the recipe!

My hubby prefers a sweet cornbread; however, I love a loaded cornbread with my meals! Both are great options, just depending on the preferences of the person, the meal it is served with, etc.

Ingredients needed for this Knock Your Socks Off Cornbread

• Eggs- you’ll want to separate the yolk and whites as you’ll need to beat the whites until stiff peaks form
• Milk- any type works, I use what I have on hand, which is 2%
• Vanilla Extract
• Butter- melted and slightly cooled from being heated
• Cornmeal
• Flour- all purpose
• Sugar- you are in control of the amount used. Feel free to decrease or increase depending on how sweet you want it. I use 1 cup; however, you can increase up to 1 ½ cups, or decrease to ½ cup
• Baking Powder- make sure its fresh otherwise the bread won’t rise as much
• Salt

How to make cornbread from scratch

This super easy recipe is perfect for anyone, no matter the skill level you have in the kitchen!

1. Preheat oven to 350 degrees and grease a 9×13 baking pan.
2. In a medium bowl, combine the eggs yolks, milk, vanilla extract, and melted butter. Stir until combined.
3. Add in the cornmeal, flour, sugar, baking powder, and salt. Stir until just combined.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Fold into cornmeal mixture and stir until just combined.
6. Pour batter into prepared 9 x 13 baking pan.
7. Bake for 26-28 minutes, until toothpick comes out clean when inserted in the center.
8. Remove from oven and allow to cool about 5 minutes before slicing and serving!!

ADD-INS for this Knock Your Socks off Cornbread

Most of the time, I keep this plain and simple, no add in’s required. However, you can add some fun ingredients to this to really enhance the flavors!

Add in some canned (or fresh off the cob) corn kernels when mixing together!

Cook up some bacon and crumble it into the mix prior to baking!

Add in some diced jalapenos for an added kick!

Add a few handfuls of shredded cheddar cheese for a tasty, cheesy addition to this cornbread!

Frequently Asked Questions

How long will this cornbread last? Keep this bread covered or sliced and placed into a Ziploc bag. It will last about 5 days at room temperature, or 7 days refrigerated. If freezing, you can freeze for up to 3 months.

How do I reheat this bread? Simply place in the microwave for about 20 seconds to reheat. You can also wrap this in aluminum foil and place on the bottom rack of your oven. 250 degrees for about 5-10 minutes.

Can I make this into muffins? Absolutely! Simply prepare the batter as directed and place into prepared muffin tins versus a pan. The cook time will decrease, so be sure to keep an eye on it.

Check out these other great cornbread recipes

Loaded Cornbread

Simple Cornbread Casserole

Cast Iron Skillet Cornbread

Green Chile Cornbread Muffins