Incredibly rich in flavor, and almost cake-like in texture, this is not your average homemade corn bread. It is pure comfort in corn bread form, thanks to a generous amount of cream, milk, butter, and eggs. This is the sort of snack that will make you feel like you've just been wrapped up in a soft warm blanket next to a crackling fireplace in a cozy snow covered cabin nestled somewhere deep in the winter woods. Made with yellow cornmeal and seasoned on the sweeter side of the corn bread spectrum, this recipe is undeniably Northern in style. And since it is so satisfyingly flavored and textured all on its own, no extra slathers of butter or drizzles of sweetener are required...perfect for those times when you don't want any sticky crumbs spoiling your hygge.
This homemade corn bread pairs delightfully with a hot bowl of chili con carne.
Ingredients for Homemade Corn Bread
- yellow cornmeal
- all purpose flour
- sugar
- kosher salt
- baking powder
- milk
- eggs
- heavy whipping cream
- unsalted butter
See recipe card for quantities.
Instructions for Homemade Corn Bread
Heat the oven to 400℉ and grease the pan well with butter.
In a medium bowl, mix together the cornmeal, flour, salt, sugar, and baking powder.
In a small bowl, lightly whisk the milk into the eggs.
Pour the wet ingredients into the dry ingredients and mix together until well blended.
Add the cream and melted butter, and then mix once again until thoroughly incorporated into the batter.
Pour the batter into the prepared baking pan and bake for 20 to 25 minutes, or until a wooden toothpick poked into the center comes out clean and dry.
Serve the homemade corn bread cut into squares, either hot or cooled.
Hint: You can use any sort of milk for this recipe (whole, 2%, 1%, etc.), and the result will still be delicious. But for the very best flavor, I recommend opting for whole milk when you have it on hand.
Storage
While this homemade corn bread is particularly delightful when served hot from the oven, it is still thoroughly enjoyable after being cooled and stored. Covered tightly with plastic wrap, it will keep at room temperature for at least a few days. And when wrapped well, it can also be frozen for a couple of months.
📖 Recipe
Homemade Corn Bread
Equipment
- 9 x 9 inch metal baking pan
Ingredients
- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup all purpose flour
- ¼ cup sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk
- 3 large eggs (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- ¼ cup unsalted butter, melted (plus a little extra, at room temperature, for greasing the pan)
Instructions
- Heat the oven to 400℉ and grease the pan well with butter.
- In a medium bowl, mix together the cornmeal, flour, salt, sugar, and baking powder.
- In a small bowl, lightly whisk the milk into the eggs.
- Pour the wet ingredients into the dry ingredients and mix together until well blended.
- Add the cream and melted butter, and then mix once again until thoroughly incorporated into the batter.
- Pour the batter into the prepared baking pan and bake for 20 to 25 minutes, or until a wooden toothpick poked into the center comes out clean and dry.
- Serve the corn bread cut into squares, either hot or cooled.
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