This is seriously the BEST Cornbread recipe! Fill your house with the incredible smell of fresh homemade cornbread that is ready in 25 minutes. It is buttery, fluffy, moist and so soft!
If you have some cornmeal sitting in your kitchen and is looking for an easy cornbread recipe, you should stop! The recipe is right here! The best cornbread you’ve ever tried!
Cornbread
Lots of people don’t like cornbread because it is either too dense or dry. The store-bought cornbread is usually bland. If you are one of them, you should try this homemade cornbread recipe. It is full of corn flavor, crunchy on the top and incredibly moist inside. Once you will try it, you won’t be able to live without this buttery golden bread!
This cornbread is very easy to make and it goes well with soups, veggies or stews.
Cornbread Ingredients
The recipe is easy and it takes less than 30 minutes to make cornbread from scratch, but the success depends on correct ratio of ingredients. When the ratio is wrong, you will end up with a dry cornbread without any flavor. The cornbread should be buttery, moist and tender! Let’s have a look at the ingredient list!
Butter: Butter+cornmeal is a heavenly combination. It adds so much flavor! The only problem that butter makes cornbread denser than vegetable oil. That is why I add buttermilk instead of milk.
Buttermilk: It makes this cornbread soft. It you don’t have it, you can make it yourself. Simply mix 1 ½ cup of milk with juice of 1 lemon.
All-purpose flour: For gluten free bread, use gluten free all-purpose flour or rice flour.
Yellow Cornmeal: It is the key ingredient. The combination of cornmeal and all-purpose flour gives the best results. Ratio: 1:1 (1 cup of yellow cornmeal: 1 cup of all-purpose flour).
Eggs: They help to achieve fluffy texture and work as a binder in the batter.
Sugar/ Honey: The recipe calls for sugar, but you can use honey as well.
Baking soda and baking powder: They help cornbread rise paired with buttermilk.
How to make cornbread
You need a 9-inch/23 cm cast iron skillet, any baking dish or a pie dish. Use whatever you have!
You can either microwave butter for 30-45 minutes or melt it in the skillet. Allow butter to cool before adding to the batter.
Finally, mix all the ingredients together until well combined, pour the batter into the prepared pan and bake for 20-25 minutes or until cooked through. Do the toothpick test.
Allow the cornbread to cool for 10-15 minutes to make slicing easier.
CORNBREAD DRESSING
Do you know that you can make this cornbread even more delicious? Here are some topping ideas:
- Butter (my favorite one)
- Honey/ Maple syrup
- Date syrup
- Jam
what does cornbread taste like?
Cornbread can be savoury or sweet. It has crumby and grainy texture and it is very nutritious. Serve it as a side dish with Instant Pot Lentil Soup, White Chili Chicken, Chicken Meatball Soup, Chicken Noodle Soup, Cream of Mushroom Soup or with anything you like.
How to Store Cornbread?
Store this moist easy cornbread in an airtight container at room temperature for up to 3 days. Don’t keep it in the fridge.
How to Freeze this bread?
Cornbread freezes really well. Slice it and put parchment paper between the slices. Keep them in a container and freeze. Keep at room temperature for a few hours to thaw.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
CORNBREAD RECIPE
Ingredients
- All purpose flour- 1 cup
- Yellow cornmeal-1 cup
- Baking powder- 2 tsp.
- Baking soda-1 tsp.
- Sugar- 1 tbsp optional
- Salt- ½ tsp.
- Buttermilk-1 ½ cup
- Large eggs-2
- Unsalted butter melted-½ cup
Equipment
Instructions
- Preheat your oven to 400 F/ 200 C with the rack in the middle of the oven.
- Grease a 9-inch/ 23 cm baking dish/ cast iron skillet with butter. Alternatively, you can melt the butter for the batter in the same skillet/ dish on the stove ( for the skillet) or in the microwave (for the baking dish) and allow to cool before adding to the batter.
- Whisk together yellow cornmeal, all purpose flour, sugar, baking powder, salt and baking soda in a large bowl.
- Then, make a well in the centre and stir in buttermilk and eggs. Mix well to combine.
- Finally , add butter and mix again until combined.
- Pour the batter into the prepared skillet/ baking dish.
- Bake for 20-25 minutes or until golden brown on the top and edges are crispy. The toothpick inserted ( in the centre) should come out clean. Allow to cool for 10-15 minutes before serving. Very hot bread tends to fall apart.
Video
Nutrition
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Bridget Connors says
Sorry, cornbread does NOT have sugar. I am glad you put optional next to it in your recipe. Other than that, it sounds close to my Dad's recipe, but he used bacon fat instead of butter.
chefjar says
Thank you, Bridget! I need to try it with bacon fat next time.
Jane says
Made it today and it was so so good! Definitely a keeper!
chefjar says
Thank you so much,Jane! Hope you will try other recipes on the blog!))