Cornbread is a classic comfort food that pairs wonderfully with everything from chili to fried chicken. Whether you’re serving it at a holiday meal or as a side dish for your favorite main course, this cornbread recipe is simple to make, perfectly sweet, and wonderfully fluffy. It’s golden on the outside, soft and moist on the inside, making it a favorite for any occasion.
Equipment:
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon
- 9×9-inch baking dish or cast-iron skillet
- Oven
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil (optional for extra moisture)
Instructions:
- Preheat and Prepare Pan:
- Preheat the oven to 400°F (200°C).
- Grease a 9×9-inch baking dish or a cast-iron skillet with butter or cooking spray.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- Mix Wet Ingredients:
- In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vegetable oil (if using). Whisk until combined.
- Combine the Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Bake the Cornbread:
- Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve:
- Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite topping.
Tips:
- For a richer flavor, you can add a cup of shredded cheddar cheese or a few jalapeño slices to the batter.
- If you don’t have buttermilk, you can substitute with regular milk and add 1 tablespoon of vinegar or lemon juice to mimic the tanginess.
- Cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
This cornbread recipe is the perfect balance of sweet and savory, with a light, fluffy texture and golden crust. Whether you’re serving it as a side dish or enjoying it on its own, it’s sure to be a hit at any meal.
Cornbread Recipe
This easy cornbread recipe yields a golden, fluffy, and slightly sweet bread, perfect for pairing with soups, stews, or enjoying on its own with butter.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon
- 9x9-inch baking dish or cast-iron skillet
- Oven
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 tablespoon vegetable oil optional for extra moisture
Instructions
- Preheat and Prepare Pan:
- Preheat the oven to 400°F (200°C).
- Grease a 9x9-inch baking dish or a cast-iron skillet with butter or cooking spray.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- Mix Wet Ingredients:
- In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vegetable oil (if using). Whisk until combined.
- Combine the Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Bake the Cornbread:
- Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve:
- Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite topping.
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