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
Jennifer Ward-Billingham says
This was great!! We had this with Spaceships and Laser beams chilli. Perfect pairing!!
Pearl says
Best soft , moist cornbread I have ever tasted…will definitely bake it again!!!!💖
Cammy says
Best cornbread I’ve ever had. This is my new go to recipe for cornbread.
J Roberts says
I’m a Southern girl who has eaten her fair share of the cornbread and this is one of the easiest/best tasting cornbread recipes I’ve had!! I did not have buttermilk or whole milk, for that matter, so I substituted with 1 1/4 cups heavy whipping cream, 1/4 cup water and 2 Tablespoons distilled white vinegar. It was buttery tasting, light and delicious!!
Maria says
Best cornbread reciepe, my husband said it’s better than crackle barrel. I made it last week for a early Thanksgiving dinner and making it today again. With this cornbread i made my stuffing and it came out prefect everyone love it.
Amena says
Wonderful texture. Very forgiving recipe. I used flax instead of eggs (I just didn’t have any. 2T Flax 5T water microwaved for 30secs.) I needed to add extra sugar because of the flax. I also had to use the milk + vinegar substitute as I never buy buttermilk. Will definitely keep this one in my recipe box. Thanks!
Virginia says
Great corn bread! Had been looking for a cornbread recipe that’s not so sweet, I want cornbread not cake. This was perfect, its a keeper for sure. My husband loved it.
Pearl says
Best cornbread I have ever tasted…I will surely make it again 👍😊
Wens says
Made this yesterday, my husband and I ate 1/2 the pan it was so good! Today, I’m making it again, adding shredded cheddar,, chopped jalapeño and bacon bits. Yum!
Sue Laliberte says
Easy and excellent! Perfect flavour and texture. Not dry like some cb recipes. Thank you, Stephanie!