Print

Easy One-Bowl No-Mixer Cornbread Recipe Perfect for Quick Homemade Baking

one-bowl no-mixer cornbread - featured image
Print Recipe

A simple, quick, and delicious cornbread recipe made in one bowl without a mixer, perfect for busy days and minimal cleanup. This recipe yields a tender crumb with a golden crust and buttery corn flavor.

Ingredients

Scale
  • 1 cup yellow cornmeal (stone-ground if available)
  • 1 cup all-purpose flour (or gluten-free flour blend for GF option)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk (room temperature; dairy-free alternatives like almond or oat milk can be used)
  • 1 large egg (room temperature)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • Optional: 1/2 cup corn kernels (fresh or frozen)
  • Optional: 1 teaspoon honey or maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet with butter or non-stick spray.
  2. In a large mixing bowl, combine 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Stir with a wooden spoon until evenly mixed.
  3. Add 1 large egg and 1 cup room temperature milk to the dry ingredients. Stir gently until no dry patches remain; some lumps are okay.
  4. Pour in 1/4 cup melted butter and fold into the batter until just combined. If using, fold in corn kernels and honey or maple syrup now.
  5. Scrape the batter into the prepared pan or skillet and smooth the top evenly with a spatula.
  6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Remove from oven and let cool for about 10 minutes before slicing and serving.

Notes

Use room temperature eggs and milk for best texture. Do not overmix the batter; some lumps are fine. Fresh baking powder is essential for a good rise. For a crispy crust, bake in a cast-iron skillet if available. If cornbread browns too quickly, tent with foil during the last 5-10 minutes. Adjust sugar to taste for sweeter or more savory cornbread. Butter adds richness but can be substituted with olive oil or coconut oil for dairy-free versions.

Nutrition

Keywords: cornbread, easy cornbread, one-bowl cornbread, no mixer, quick baking, homemade cornbread, simple recipe, comfort food

Find it online: https://coracooks.com/easy-one-bowl-no-mixer-cornbread-recipe-perfect-for-quick-homemade-baking/