September 8, 2023
Review RecipeCornbread Recipe
Table of Contents
Our easy cornbread recipe could not be simpler to make. It tastes delicious with that classic hint of sweetness, moist texture, and crisp golden edges that come with this yummy bread, making a perfect side dish for comforting hearty meals.
To me, when you pair a bowl of hearty chili or hamburger soup with a scrumptious piece of this perfect cornbread, it is an instant comfort.
Cornbread Recipe Ingredients
You’ll need:
- ¾ cup flour
- 1 cup of fine yellow cornmeal
- 1½ teaspoons of baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1½ cup buttermilk
- ⅓ cup melted butter
- 2 eggs – slightly beaten
PRO TIP:
Use yellow cornmeal in this recipe as white cornmeal won’t give you the rich golden color that you love.
SUBSTITUTIONS AND ADDITIONS
BUTTERMILK: You can make your own buttermilk using whole milk or 2% milk and lemon juice or distilled vinegar. For every 1 cup of regular milk, stir in 1 tablespoon of lemon juice or vinegar.
How To Make This Cornbread Recipe
PRO TIP:
The texture and taste of cornbread are unique. It’s what makes it a favorite of so many. If you’re not a fan of crumbly cornbread, more flour will make it less crumbly. Whereas more cornmeal will make it more crumbly. You can tweak this a little bit to make your cornbread the texture you prefer!
STEP ONE: Preheat the oven to 425°F and lightly grease an 8-inch square baking pan.
STEP TWO: Mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl and set aside.
STEP THREE: Whisk together in a separate medium bowl buttermilk, butter, and slightly beaten eggs.
STEP FOUR: Pour the wet ingredients together with the dry ingredients and stir. The batter will be lumpy.
STEP FIVE: Pour batter evenly into the prepared pan.
PRO TIP:
Use a rubber spatula to make sure the batter is spread evenly in the baking dish.
STEP SIX: Bake at 425°F for 20 to 25 minutes. It should be starting to look golden brown.
STEP SEVEN: Test in the center of cornbread with a toothpick to make sure it comes out clean.
STEP EIGHT: Cool for about 15 minutes before serving.
How To Serve
The beauty of classic cornbread is that it’s so versatile. You can keep things simple and serve it warm, with just a drizzle of honey or butter. It also makes a great addition to a side with any soup or stew such as our taco soup or hamburger stew.
MORE BREAD RECIPES
Storage
ON THE COUNTER: Leftover cornbread will keep in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
IN THE FREEZER: This moist cornbread freezes well and will keep for up to 4 months.
In my opinion, this easy homemade cornbread recipe is a must to accompany a big bowl of chili topped with cheddar cheese and a dollop of sour cream or a hearty soup. There is something special about the balance between the sweetness of the bread and savory and spicy hints of the main course.
FREQUENTLY ASKED QUESTIONS
This great recipe will taste delicious using either whole-wheat or all-purpose flour.
A little bit of crumble is normal but if it is really dry, sometimes it is because there is too much cornmeal. Make sure you have your flour and cornmeal proportions measured correctly. We’ve got the perfect combination of both to provide just enough crumble to your delicious bread. So, if you like it just the right amount of crumbly, like us, just follow the recipe exactly.
This easy recipe freezes exceptionally well and will keep in the freezer for up to four months.
If you’d like to make individual cornbread muffins, you could make them in a muffin pan. You would have to adjust the cooking time to less. While we haven’t tested it this way, they would likely need somewhere between 15-20 minutes of baking. Just keep an eye on them and pull them out of the oven when a tester comes out clean.
More Recipes You’ll Love
- Turkey Chili Recipe
- Crockpot Chili Recipe
- Goulash Recipe
- Cornbread Dressing
- Cornbread Chili Casserole
- Pizza Muffins
- Cheeseburger Soup
- Broccoli Cheese Soup
- Dutch Oven Bread
- Pull Apart Garlic Bread
Cornbread Recipe
Ingredients
- ¾ cup flour
- 1 cup fine yellow cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1½ cup buttermilk
- ⅓ cup melted butter
- 2 eggs slightly beaten
Instructions
- Preheat oven to 425°F.
- Mix together flour, cornmeal, baking powder, baking soda, salt and sugar in a bowl and set aside
- Whisk together in separate bowl, buttermilk, butter and eggs slightly beaten.
- Pour the wet mixture together with the dry ingredients and stir. Batter will be lumpy.
- Spread batter evenly into a lightly greased 8-inch baking dish.
- Bake on 425°F for 20 to 25 minutes. It should be golden brown.
- Test in the center of cornbread with a toothpick to make sure it comes out clean.
- Cool for about 15 minutes before serving.
Comments
Kim says
If I am going to use almond milk instead of buttermilk, are there any other modifications I should make to the recipe (maybe more butter?) Thanks!
Layne Kangas says
Ohhh I’m not sure – I haven’t tried it like that before so I can’t say for sure what would work best!!
Ruby says
No sugar in my cornbread! Other than that, yum yum!!
Amy says
Just calls for 1/3 cup butter. Is it supposed to be melted?
Denise says
I would guess that it needs to be melted since you have to whisk the wet ingredients.
Ashley says
This was delicious! Made my entire home smell like warm bread. Just wondering, when you made yours – was it sweet? I’m not sure if I should add more sugar to get the sweet taste from it. Mine tasted more Buttery. All around delicious though! Thanks for the tip!
Layne Kangas says
You can certainly add more sugar if you’d like it to be sweeter 🙂
Patti says
Can I use half and half instead of buttermilk?
Layne Kangas says
I haven’t tried that. You can also add one tablespoon of white vinegar or lemon juice per cup of milk to make a buttermilk substitute. Enjoy 🙂
Susie Greene says
I substituted for the buttermilk and had perfect results –
1 Tablespoon of apple cider vinegar per cup (1-1/2 Tablespoons for this recipe). No vinegar taste, by the way…. I also substituted coconut sugar for the regular sugar and added 2 Tablespoons more.
J Roberts says
If you use half and half, I recommend increasing the fat content, by adding a dollop of plain yogurt or 2 Tbsp. extra butter with the wet ingredients, to make up for the fat that is in buttermilk. I didn’t have buttermilk when I made this recipe, so I substituted the buttermilk with 1 1/4 cups heavy whipping cream, 1/4 cup water and 2 Tablespoons distilled white vinegar.
Mariam says
Hi there,
Is it coarse or fine cornmeal?
Layne Kangas says
I use fine!
Tricia says
Made this today. Added a can of corn to it. Delicious!! Can’t stop eating!!
Louise says
Butter softened or melted? I melted mine and the batter isn’t really spreadable — just pourable.
Layne Kangas says
Melted, enjoy! 🙂
Rhonda says
I swapped out the sugar for honey and it was so moist and delicious.
Debbie says
Excellent! I 2 1/2 times the recipe for my 16×11 inch baking pan and it worked out perfectly! The best corn
bread that I’ve eaten! Not sweet 😊