September 8, 2023
Review RecipeCornbread Recipe
For us, the best cornbread recipe is one that is not only delicious but also quick and easy to make. We are pretty positive we have found a winner.
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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
Can I substitute whole wheat flour for regular flour in this cornbread?
This great recipe will taste delicious using either whole-wheat or all-purpose flour.
Why is my cornbread crumbly?
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.
Does cornbread freeze well?
This easy recipe freezes exceptionally well and will keep in the freezer for up to four months.
Could I make this recipe in muffin tins?
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
For us, the best cornbread recipe is one that is not only delicious but also quick and easy to make. We are pretty positive we have found a winner.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9
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.
Video
Notes
Note: Use yellow cornmeal in this recipe as white cornmeal won’t give you the rich golden color that you love.
Note: 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!
Note: Use a rubber spatula to make sure the batter is spread evenly in the baking dish.
Nutrition
Calories: 216kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 307mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 329IU | Calcium: 85mg | Iron: 1mg
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Comments
Marissa A Vennstrom says
My son: What is that?
Me: Corn Bread 🙂
Son: I don’t like corn in cake.
Me: Taste it 🙂
Son: Oh so good, more please 🙂
Approved by my son, so happy he likes it. My first time making corn bread. I served it with hamburger steak and mac. salad
I will definitely make it again, It’s so easy yet yummy. Thanks for the recipe 🙂
Maya Lae says
This is my go to cornbread recipe. I have made it many times and it’s always a hit with my family. Kids love it for a snack too.
Served it at thanksgivings this year and all the guests gobbled it up!
Thank you for the great recipe.
A. Ridge says
Love this cornbread. The recipe is perfect. Just a hint of sweetness and so moist.
Sue says
I am 72, I’ve made a lot of cornbread.. my husband said this was the best I ever made. Thanks for posting it.
Susan Moniz says
This is one of the best corn bread recipes that I have ever made or eaten in the past 67 years.
The only thing that I changed was I had to substitute coconut oil for the vegetable oil.
My husband and each had a piece and the rest is for Cornbread Salad.
Enjoy