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Super Moist Cornbread Recipe

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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-recipe


 

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-recipe

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.

cornbread-recipe

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.

how-to-make-cornbread

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
cornbread-recipe

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.

cornbread-recipe

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.

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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
Print Recipe

CORNBREAD RECIPE

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!
Author: chefjar
Prep Time10 minutes mins
Cook Time20 minutes mins
Servings: 8
Calories: 185kcal

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

  • Cornmeal
  • Measuring cup
  • Spatula

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.
  • Serve cornbread with any soup, homemade almond milk, horchata or whatever you like.
  • how-to-make-cornbread

Video

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 186mg | Fiber: 1g | Sugar: 2g
Course: Bread recipes
Cuisine: American
Keyword: cornbread, cornbread recipe, easy cornbread, how to make the best cornbread

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If you make this recipe, take a photo of your creation and hashtag  it # CHEFJAR on  Facebook, Instagram, and Twitter!

cornbread-recipe

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About Tatiana

Hi, I’m Tatiana! I’m all about making easy, delicious family meals that bring everyone to the table. From quick weeknight dinners to comforting classics, my recipes are simple, flavorful, and made with love. Read more

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Comments

  1. Bridget Connors says

    June 27, 2021 at 9:21 pm

    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.

    Reply
    • chefjar says

      June 27, 2021 at 9:38 pm

      Thank you, Bridget! I need to try it with bacon fat next time.

      Reply
  2. Jane says

    June 27, 2021 at 9:57 pm

    5 stars
    Made it today and it was so so good! Definitely a keeper!

    Reply
    • chefjar says

      June 27, 2021 at 9:59 pm

      Thank you so much,Jane! Hope you will try other recipes on the blog!))

      Reply

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