Build-Your-Own Cornbread (About $0.75 per serving)

  • Yield:6 servings
  • Time:
    20 mins show details

Look, I get it — sometimes you want cornbread but you're staring at a half-empty pantry wondering what's actually possible. This is that recipe. Got jalapeños? Throw them in. Cheese on sale? Perfect. No creamed corn? Skip it. I've made this probably twenty different ways and it's never let me down. The base costs under three bucks and feeds six people well.

Tags: American, side dish, baked, Southern

Ingredients

  • Dry Ingredients
  • 1 cup
    all-purpose flour
  • 1 cup
    yellow cornmeal
  • ¼ cup
    sugar
  • 1 tablespoon
    baking powder
  • 1 teaspoon
    salt
  • ¼ teaspoon
    black pepper
  • Wet Ingredients
  • 1 cup
    milk
  • ⅓ cup
    vegetable oil
  • ¼ cup
    honey
  • 2
    eggs
  • 1 cup
    creamed corn
  • For the Pan
  • butter or oil, for greasing
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Equipment

  • 9-inch square pan
  • mixing bowls

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Preparation

  1. Preheat your oven to 400°F and grease a 9-inch square pan with whatever fat you have on hand — butter, oil, even that cooking spray that's been sitting in your cabinet.

  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper. This is your chance to customize — want it less sweet? Cut the sugar in half. More savory? Add extra pepper or some garlic powder.

  3. In another bowl, whisk together milk, oil, honey, and eggs until smooth. Store brand milk works just fine here, and if honey's expensive this week, substitute with more sugar.

  4. Pour the wet ingredients into the dry ingredients and stir just until everything's moistened — a few lumps are totally fine. (Seriously, don't overmix. Tough cornbread is sad cornbread.)

  5. Fold in the creamed corn (or whatever add-ins you're using — cheese, jalapeños, corn kernels from a can). Pour into your prepared pan.

  6. 20 mins

    Bake for 20-25 minutes until the top is golden brown and a toothpick comes out clean. Let it cool for at least 10 minutes before cutting.

Notes

This is infinitely customizable based on what's cheap or what you have around. Shredded cheddar when it's on sale, diced jalapeños from the garden, frozen corn instead of creamed — it all works. I've even made it with buttermilk when regular milk was pricey. The base recipe costs about $4.50 total, but you can easily double it and freeze half for later.

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