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Who doesn’t love an easy cornbread recipe? But with so many recipes available, it’s hard to know which one is the best. For us, the best cornbread recipe is one that is not only delicious but also quick and easy to make. This recipe passes all the tests – easy, delicious, quick, and homemade.
To me, when you pair a bowl of hearty chili, Chili Mac or hamburger soup with a yummy piece of cornbread, it is an instant comfort.
Easy Cornbread Recipe:
Our cornbread recipe could not be easier. With only 5 steps, before putting it in the oven, it is a fast, made from scratch bread that goes well with so many main dishes. One that everyone at the table is sure to love.
A good cornbread is often served with meals like beer BBQ chicken or a nice hearty chili. These are foods that have a tendency to bring people together around a table.
I would argue, that cornbread is the best complement to just about any dish.
Cornbread Ingredients You Will Need
- 3/4 cup flour
- 1 cup of yellow corn meal
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 cup buttermilk
- 1/3 cup melted butter
- 2 eggs – slightly beaten
How to Make Cornbread
First, you will want to mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl and set it aside. It will work best if you use the larger bowl for this mixture since you will be adding to it.
Next, in a separate bowl (the smaller bowl of the two), whisk together the buttermilk, butter, and slightly beaten eggs.
Then, pour the wet mixture (the second mixture you made) with the dry ingredients (from the first mixture). Stir them together well. The batter will be lumpy after this.
After you’ve mixed the wet and dry ingredients together to make your batter, you will want to spread the batter evenly into a lightly greased 8 inch baking dish. It works well to do this with a spatula, to make sure you get the entire mixture. Then, I use the spatula to even out the top of the mixture in the baking dish.
Bake on 425 degrees for about 20-25 minutes. Keep an eye on it. You want it to be golden brown when it’s finished.
Test the center of the cornbread with a toothpick to make sure that it comes out clean and the bread has baked through.
After taking it from the oven, let the bread cool for about 15 minutes before serving.
Cooking Tips
The texture and taste of cornbread is unique. It’s what makes it a favorite of so many. We, like many others, think a good cornbread should be a little bit crumbly. Just the right amount!
However, if you’re not a fan of crumbly cornbread, more flour will make it less crumbly. Whereas more corn meal will make it more crumbly. You can tweak this a little bit to make your cornbread the texture you prefer!
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.
What to Serve with Cornbread
The beauty of cornbread is that it’s so versatile. You can keep things simple and serve it warm, with just honey or butter. Hot out of the oven with melted butter and gooey honey drizzled on the top, my mouth waters just thinking about it.
It also makes a wonderful addition to a side with any soup, especially a homemade chili.
And we can’t forget the big BBQ gatherings or birthday parties. Cornbread must be in attendance at any good grill out. If you’re taking this recipe to a large gathering, you may want to consider doubling the batch. A single batch might not last too long.
No matter what you pair your cornbread with, it’s best enjoyed among good company.
More Great Recipes that Go with Cornbread:
More Comfort Food Recipes:
Alternatives to this recipe:
Easy Cornbread Recipe
Ingredients
- 3/4 cup flour
- 1 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 cup buttermilk
- 1/3 cup melted butter
- 2 eggs - slightly beaten
Instructions
- 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 degrees for 20-25 min. 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.
This was great!! We had this with Spaceships and Laser beams chilli. Perfect pairing!!
Best soft , moist cornbread I have ever tasted…will definitely bake it again!!!!💖
Best cornbread I’ve ever had. This is my new go to recipe for cornbread.
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!!
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.
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!
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.
Best cornbread I have ever tasted…I will surely make it again 👍😊
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!
Easy and excellent! Perfect flavour and texture. Not dry like some cb recipes. Thank you, Stephanie!