This easy homemade cornbread is perfect to pair with your favorite winter soup, a big pot of beans or a skillet full of pork chops. It stirs together in minutes and can be out of the oven by the time the food gets to the table.

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Good Food is Our Thing

If you’re looking for traditional southern eats, you’ve come to the right place. When people think southern food and more specifically Louisiana food they think crawfish, gumbo, red beans and rice, and corn bread. I’ll be the first to admit that there are some unsavory things about living in Louisiana, lovebugs for one, but the food is definitely on the top of the list of perks of being a native Louisianan.

A Quick and Easy Bread

It doesn’t get much easier than a quick bread like cornbread. You can stir it together in just a few minutes and by the time your meal is prepared, your cornbread is ready to pull out of the oven. Hot and satisfying, it’s sure to be a pleaser!

A Family Keeper

I made this recipe first for my family and then for my husband. It was such a hit with my family that before I had time to take pictures, there was nothing but crumbs left on the plate. My husband loved it too and even went so far as to say it’s the best cornbread that he’s ever had. Sometimes I think he tells me those things because he knows how much I love hearing that he likes the food I cook. It’s kind of part of my love language.

A Word on Ingredients

I rarely ever follow a recipe exactly without making some kind of modification whether it be what kind of flour is used, the oil or the sweetener. Usually I’m subbing out unhealthy ingredients for slightly less unhealthy ones and a lot of times I’m improvising based one what I have on hand at the time. For the cornbread I made in the video, I used plain ole all purpose flour simply because it was what I had at the time. For the batch of cornbread for the pictures, I used sprouted wheat flour. Sprouting grains increases the amount and bio-availability of many of it’s nutrients and it’s also gentler on your blood sugar. For the oil, I used coconut oil since it’s almost always the only oil I have.

Tradition For A Reason

Sometimes people do things a certain way simply because it’s how they’ve always done it. But sometimes there’s a really good reason that things never change much. Cooking cornbread in cast iron is one of those things that shouldn’t ever change! Trust me on this one. For this batch of Easy Homemade Cornbread I tried cooking it in my new enameled cast iron pan that I got for Christmas and like it even better than cooking it in regular cast iron. I preheated the pan in the oven with a couple of teaspoons of coconut oil. It got the cornbread crusty without being too dark. Perfect!