Indulge in delectable homemade cornbread with this easy recipe. Made with simple ingredients like cornmeal, flour, buttermilk, and eggs, this moist and golden bread is the perfect addition to any meal.
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Ingredients and substitutes
Flour – Use all-purpose flour to make this easy cornbread recipe.
Cornmeal - You can use either white or yellow cornmeal for homemade cornbread, depending on your preference. White cornmeal will result in a milder-flavored cornbread with a lighter color, while yellow cornmeal will give your cornbread a deeper, more golden color and more robust corn flavor.
Baking powder – Some recipes call for baking powder as well as baking soda, but I use only baking powder because I find it’s strong enough to lift the bread.
Sugar and salt – I use white granulated sugar and salt to give more flavor to my bread. You can replace white sugar with light brown sugar or coconut sugar if you want.
Buttermilk - Buttermilk gives the cornbread a tangy flavor and helps it rise. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Egg – The egg should be at room temperature.
Butter – Use unsalted melted butter.
Cooking tips
Don't overmix the batter. Overmixing the batter can result in tough, dry bread. Mix the wet and dry ingredients until just combined.
Preheat your oven properly. It's important to preheat your oven for at least 10-15 minutes before baking your cornbread. This ensures that the oven is at the right temperature when you put the cornbread in, which will help it cook evenly.
Don't overbake. Overbaking can dry out the bread, so keep a close eye on it during the last few minutes of baking. When it's done, it should be golden brown on top and a toothpick inserted into the center should come out clean.
Serve warm. This bread is best served warm, straight out of the oven. If you have leftovers, wrap them in aluminum foil and reheat them in the oven for a few minutes before serving.
Step by step directions
1. Preheat your oven to 400°F (200°C). Grease an 8” by 8” (20cm by 20cm) square baking dish or cast iron skillet with butter or cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry ingredients are left. Do not overmix the batter, as this can result in tough, dry cornbread.
5. Pour the batter into the prepared baking dish or skillet and spread it out evenly.
6. Bake the cornbread for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the bread from the oven and let it cool until just warm to the touch before slicing and serving.
Possible variations
Cheesy cornbread - Add shredded cheddar cheese to the batter before baking for a delicious, cheesy twist.
Jalapeno cornbread - Add diced jalapeno peppers to the batter for a spicy kick.
Sweet cornbread - Increase the amount of sugar in the recipe to make a sweeter, more cake-like, very moist cornbread. Alternatively, you can add honey to the batter for a sweeter, more moist bread with cornmeal.
Corn and green chili cornbread - Add canned corn and diced green chilis to the batter for a southwestern-style bread.
FAQ
Store completely cooled bread in an air-tight container at room temperature for 2-3 days.
Yes, you can freeze cornbread for up to 2 months. Wrap it tightly in plastic wrap and then in a piece of foil to prevent freezer burn and freeze. Thaw in the fridge overnight, then reheat in the microwave just until warm before serving.
Yes, you can make cornbread without buttermilk. Simply substitute regular milk or a non-dairy milk alternative, like almond or soy milk, for the buttermilk in the recipe.
More related recipes
Recipe card
Cornbread
Equipment
- Digital kitchen scale
- 2 Mixing bowls
- Whisk
- 8" by 8" (20cm by 20cm) brownie pan
Ingredients
- 120 g yellow cornmeal
- 125 g all-purpose flour
- 12 g baking powder
- 1 teaspoon salt
- 75 g white granulated sugar
- 1 large egg at room temperature
- 185 ml buttermilk at room temperature
- 60 g unsalted butter melted
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8” by 8” (20cm by 20cm) square baking dish or cast iron skillet with butter or cooking spray.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate mixing bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until no dry ingredients are left. Do not overmix the batter, as this can result in tough, dry cornbread.
- Pour the batter into the prepared baking dish or skillet and spread it out evenly.
- Bake the cornbread for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool until just warm to the touch before slicing and serving. You can slice the bread right in the pan. Cornbread is best served warm with some butter and/or a drizzle of honey.
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