Cornbread

Why You’ll Love This Recipe

Cornbread is quick to prepare, requires only a handful of basic ingredients, and bakes up beautifully every time. It’s versatile — you can make it sweet or savory, skillet-style or in muffin form. Its tender crumb and rich, buttery flavor make it a timeless addition to any table.

Ingredients

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

• Cornmeal
• All-purpose flour
• Baking powder
• Salt
• Sugar (optional for sweetness)
• Eggs
• Milk or buttermilk
• Butter (melted) or oil

Directions

1. Preheat the oven:
   • Set the oven to 400°F (200°C). Grease a cast-iron skillet or baking dish with butter or oil.
2. Mix the dry ingredients:
   • In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
3. Combine the wet ingredients:
   • In a separate bowl, whisk together eggs, milk (or buttermilk), and melted butter.
4. Make the batter:
   • Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix — the batter should be slightly lumpy.
5. Bake:
   • Pour the batter into the prepared skillet or pan.
   • Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and serve:
   • Let the cornbread cool slightly before slicing. Serve warm with butter, honey, or jam.

Servings and timing

This recipe makes about 8 servings. Preparation takes 10 minutes, and baking takes 25 minutes. The total time is approximately 35 minutes.

Variations

• Sweet Cornbread: Add extra sugar or honey for a more dessert-like version.
• Savory Cornbread: Stir in shredded cheese, diced jalapeños, or corn kernels.
• Buttermilk Cornbread: Use buttermilk for a tangier, richer flavor.
• Cast-Iron Skillet Cornbread: Bake in a hot, buttered skillet for a crisp crust.
• Cornbread Muffins: Pour batter into muffin tins and bake for 15–18 minutes.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the oven at 350°F (175°C) for 10 minutes or microwave for 15–20 seconds. Cornbread also freezes well — wrap tightly and freeze for up to 2 months, then thaw at room temperature.

FAQs

1. What’s the difference between Northern and Southern cornbread?

Northern cornbread is sweeter and more cake-like, while Southern cornbread is savory with a crisp crust.

2. Can I make cornbread without a cast-iron skillet?

Yes, a regular baking dish or muffin tin works just as well.

3. How do I make cornbread more moist?

Use buttermilk or add a spoonful of sour cream to the batter.

4. Can I use self-rising cornmeal?

Yes, but skip the baking powder and reduce the salt slightly.

5. Can I make cornbread gluten-free?

Yes, substitute the flour with a gluten-free flour blend.

6. Why is my cornbread crumbly?

It may be overbaked or have too much cornmeal. Try adding a bit more flour or an extra egg next time.

7. Can I add corn kernels to the batter?

Absolutely — it adds sweetness and texture. Use fresh, canned, or frozen corn.

8. What should I serve with cornbread?

It pairs wonderfully with chili, soups, stews, or barbecue dishes.

9. How can I make cornbread dairy-free?

Use plant-based milk and oil instead of butter.

10. Can I make cornbread ahead of time?

Yes, bake it a day ahead and store it covered; warm before serving for the best flavor.

Conclusion

Cornbread is a timeless favorite that perfectly balances sweetness, texture, and warmth. Whether you serve it alongside a hearty bowl of chili or enjoy it with honey for breakfast, this recipe delivers comfort in every bite. Easy, golden, and delicious, it’s a staple you’ll return to again and again.

Cornbread

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Cornbread is a golden, tender, and slightly sweet classic bread that pairs beautifully with soups, stews, chili, or barbecue. With its crisp crust and buttery flavor, it’s a versatile side that’s both comforting and easy to make.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2–4 tablespoons sugar (optional)
• 2 large eggs
• 1 cup milk or buttermilk
• 1/4 cup melted butter or oil

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Instructions

1. Preheat the oven to 400°F (200°C) and grease a cast-iron skillet or baking dish with butter or oil.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
3. In another bowl, whisk together eggs, milk or buttermilk, and melted butter.
4. Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix; a few lumps are fine.
5. Pour the batter into the prepared skillet or pan and smooth the top.
6. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool slightly before slicing. Serve warm with butter, honey, or jam.

Notes

• Use buttermilk for a richer, tangier flavor.
• For a savory version, add diced jalapeños, corn kernels, or shredded cheese.
• To achieve a crisp crust, bake in a hot cast-iron skillet.
• Do not overmix the batter to keep the texture tender.
• Store leftovers covered to retain moisture.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 6g
• Sodium: 260mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 55mg