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Easy Cornbread Recipe (With Fresh Milled Flour)

Print Recipe
Prep Time 10 minutes

Ingredients
  

  • 1 cup freshly milled soft white wheat or hard white if that’s what you have
  • 1 cup yellow cornmeal
  • ½ cup sugar or ⅓ cup if you like it less sweet
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk you can use regular or buttermilk—this works either way!
  • 2 large eggs
  • ⅓ cup melted butter
  • ⅓ cup oil or use all butter for more flavor
  • 1 teaspoon vanilla optional but so good

Instructions
 

Preheat oven to 400°F.

  • If you’re using a cast iron skillet, place it in the oven to preheat too.

Mix dry ingredients.

  • In a large bowl, whisk together your fresh milled flour, cornmeal, sugar, baking powder, and salt.

Whisk wet ingredients.

  • In a separate bowl (or just a large measuring cup), whisk the milk, eggs, melted butter, oil, and vanilla.

Combine wet and dry.

  • Pour the wet ingredients into the dry and stir gently with a wooden spoon until just combined. Don’t overmix—fresh milled flour does best with a light touch.

Prepare your pan.

  • If using cast iron, pull your hot skillet out of the oven, add a tablespoon of butter, and swirl it around to coat the bottom.

Bake.

  • Pour the batter into your buttered pan or skillet. Bake for 18–22 minutes, or until the top is golden and a toothpick comes out clean.

Cool before serving.

  • Let it rest for at least 10 minutes so it can set and slice cleanly.