Cornbread

Why You’ll Love This Recipe

Cornbread is the perfect balance of savory, slightly sweet, and incredibly moist. The beauty of this dish lies in its simplicity—just a few pantry ingredients come together to create a comforting, versatile bread that can complement any meal. Plus, it’s quick to make, requiring only a few minutes of prep time before it’s ready to bake. Whether you’re serving it with barbecue, stew, or on its own with a pat of butter, this cornbread will always hit the spot.

Ingredients

• 1 cup cornmeal (yellow or white)

• 1 cup all-purpose flour

• 1/4 cup granulated sugar (optional for a sweeter cornbread)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added to sour it)

• 1/4 cup unsalted butter, melted (or vegetable oil)

• 2 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square or round baking dish, or use a cast-iron skillet for extra crispy edges.

2. Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, sugar (if using), baking powder, and salt. Stir until the ingredients are well mixed.

3. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, melted butter (or oil), and eggs until smooth.

4. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Pour into the pan: Pour the batter into the prepared baking dish or skillet, spreading it out evenly.

6. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Serve: Let the cornbread cool slightly before slicing and serving. For extra flavor, serve with butter or honey on top.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Total Time: 30-35 minutes

Variations

• Jalapeño Cornbread: Add 1/4 cup finely chopped jalapeños or green chilies to the batter for a spicy kick.

• Cheddar Cornbread: Mix in 1 cup shredded cheddar cheese for a cheesy, savory twist.

• Bacon Cornbread: Add cooked, crumbled bacon to the batter for an extra layer of flavor.

• Cornbread Muffins: For individual servings, divide the batter into a greased muffin tin and bake for 15-20 minutes.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2-3 days. If you need to store it for longer, place it in the refrigerator.

• Reheating: Reheat cornbread in the microwave for 20-30 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.

FAQs

1. Can I make cornbread without buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk. To mimic the tangy flavor of buttermilk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using it in the recipe.

2. Can I make cornbread ahead of time?

Yes, cornbread is great for making ahead. You can bake it and store it in an airtight container at room temperature for up to 2-3 days. Reheat before serving.

3. How do I make cornbread fluffier?

For fluffier cornbread, be sure not to overmix the batter. Stir just until combined, and if you like, you can use a little more baking powder.

4. Can I use cornmeal with a coarser texture for this recipe?

Yes, you can use coarser cornmeal, but it will result in a more textured, heartier cornbread. Fine cornmeal creates a softer, smoother texture.

5. Can I freeze cornbread?

Yes, cornbread freezes well. Wrap it tightly in plastic wrap and foil, or store in a freezer-safe bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven.

6. Can I make cornbread without eggs?

Yes, you can use egg substitutes such as flax eggs, chia eggs, or unsweetened applesauce. Replace each egg with 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 3 tablespoons of water.

7. Why is my cornbread dry?

Cornbread can become dry if overbaked or if there isn’t enough moisture. Make sure to check the doneness around 20 minutes and test with a toothpick. Also, ensure you’re using the right ratio of liquid to dry ingredients.

8. Can I add honey or sugar to the cornbread?

Yes, you can add honey or sugar for a sweeter cornbread. Start with 2 tablespoons of sugar or 1/4 cup of honey for a slight sweetness.

9. Can I add vegetables to the cornbread?

Yes! Chopped onions, corn kernels, or even bell peppers can be added to the batter for extra flavor and texture.

10. Can I make cornbread in a cast-iron skillet?

Yes, using a cast-iron skillet gives cornbread a nice crispy crust on the edges. Just preheat the skillet in the oven before adding the batter to get an even crispier result.

Conclusion

Cornbread is a timeless, comforting dish that’s perfect for any meal. With its simple ingredients and easy preparation, it’s a versatile side that can complement everything from soups and stews to barbecued meats. Whether you prefer it sweet or savory, this cornbread recipe is sure to satisfy and become a staple in your kitchen.