CORNBREAD

Oh my goodness, buttery, moist, melt-in-your-mouth delicious cornbread! 😋😋😋 This family favorite is great on its own or served with a bowl of beans on the side. Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can’t be beat. If you have some cornmeal sitting in your pantry, cornbread is comfort food just waiting to happen.

If you’re wondering how to make cornbread, this simple cornbread recipe is what you’ve been looking for. It makes buttery, perfect cornbread every time. Plus, it only takes 25 minutes from start to finish! You can make it in a skillet or any baking dish, too.

Classic sweet, easy buttermilk cornbread with a hint of honey is the perfect side to chilis, soups, or stews! With crispy, crunchy buttery edges and the most amazing soft, fluffy center!

Why You’ll Love This Recipe

This cornbread is a delightful blend of sweet and savory, with a hint of honey that complements its buttery taste. It’s quick and easy to prepare, making it perfect for weeknight dinners or last-minute gatherings. Whether paired with savory dishes or enjoyed on its own, this cornbread is sure to become a staple in your home.

Kitchen Equipment You’ll Need

• 8 or 9-inch square baking pan or skillet
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Oven

Ingredients

• 1 cup (120g) cornmeal
• 1 cup (125g) all-purpose flour, spooned & leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/3 cup (67g) light or dark brown sugar, packed
• 2 tablespoons (30ml) honey
• 1 large egg, at room temperature
• 1 cup (240ml) buttermilk, at room temperature

Instructions

1. Preheat your oven to 400°F (204°C) and grease and lightly flour an 8 or 9-inch square baking pan; set aside.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt; set aside.
3. In a medium bowl, whisk the melted butter, brown sugar, and honey until completely smooth and thick. Then whisk in the egg until combined. Finally, whisk in the buttermilk.
4. Pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to over-mix.
5. Pour the batter into the prepared baking pan and bake until golden brown on top and the center is cooked through, about 20 minutes. Use a toothpick to test the center; it should come out clean. The edges should be crispy.
6. Allow the cornbread to cool slightly before slicing and serving. Enjoy it with butter, honey, jam, or your favorite topping.
7. Wrap any leftovers tightly and store at room temperature for up to 1 week.

Tips for Success

• Ensure all ingredients are at room temperature for the best texture.
• Avoid over-mixing the batter to keep the cornbread tender.

Additional Tips and Variations

Freezing Instructions: Freeze baked cornbread for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or a 300°F (149°C) oven for about 10 minutes.

Buttermilk: If you don’t have buttermilk, make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Fill with whole milk to make 1 cup total. Stir and let sit for 5 minutes before using.

Optional Add-ins: Try adding 1-2 chopped jalapeño peppers, 1 cup blueberries, 1 cup dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup bacon crumbles for variety.

Skillet Cornbread: For a heartier, crunchier crust, bake the cornbread in a 9-inch or 10-inch oven-safe greased skillet at the same temperature and for the same amount of time.

Nutritional Highlights (Per Serving)

Each serving of this cornbread offers a comforting balance of carbohydrates, fats, and proteins, providing energy and satisfaction.

Frequently Asked Questions (FAQ)

Can I use a different type of sugar? Yes, you can substitute white sugar or coconut sugar, but it may alter the taste slightly.

Can I make this recipe vegan? You can try using a flax egg and plant-based milk with a splash of vinegar as substitutes, but the texture may differ.

Is it necessary to use both baking powder and baking soda? Yes, using both helps achieve the perfect rise and texture.

Conclusion

There you have it, a classic cornbread recipe that’s bound to become a family favorite. It’s warm, comforting, and oh-so-delicious. I invite you to try this recipe and share your experiences. Whether you enjoy it plain or with your favorite toppings, I’m sure it will be a hit at your table. Happy baking!