Hey y’all! I’m so excited to share my go-to cornbread recipe with you. If you’ve ever been disappointed by dry, tasteless cornbread, prepare to be amazed. This recipe is quick, easy, and delivers moist, flavorful cornbread every single time. Trust me, once you try this, you’ll never reach for the boxed stuff again!
-
: 5 minutes
-
: 20-25 minutes
-
: 9 squares
-
: Seriously, you can have this in the oven in under 10 minutes. Perfect for busy weeknights!
-
: You probably already have everything you need in your pantry.
-
: No more dry, crumbly cornbread! This recipe uses just the right amount of moisture to keep it perfect.
-
: Even picky eaters love this cornbread. It’s subtly sweet and has a great texture.
-
: Pairs with practically everything! Chili, BBQ, soups, you name it!
Here’s what you’ll need to whip up this amazing cornbread:
-
1 cup all-purpose flour
-
1 cup yellow cornmeal (I prefer stone-ground for a little extra texture)
-
1/4 cup sugar
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup buttermilk (or milk with 1 tablespoon of vinegar or lemon juice)
-
1/4 cup melted butter
-
1 large egg
-
: Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan (or a 9-inch skillet)
-
: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
-
: In a separate bowl, whisk together the buttermilk, melted butter, and egg.
-
: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! A few lumps are okay.
-
: Pour the batter into your prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
: Let the cornbread cool slightly before cutting into squares and serving.
Okay, cornbread is amazing on its own, but here are a few of my favorite ways to enjoy it:
-
: A classic pairing! The sweetness of the cornbread complements the spiciness of the chili perfectly.
-
: Pulled pork, ribs, brisket – cornbread is the perfect accompaniment to any BBQ feast.
-
: Dunk a piece of cornbread into your favorite soup for a comforting and satisfying meal.
-
: Crumble it up and serve it with milk and a drizzle of honey for a unique breakfast treat.
-
: Warm cornbread with a pat of butter is a delicious and satisfying snack any time of day.
Want to add a little something extra? Here are some fun variations:
-
: Add 1/2 cup shredded cheddar cheese and 1-2 diced jalapeños to the batter.
-
: Stir in 1/2 cup of frozen corn kernels (thawed) for extra sweetness and texture.
-
: Drizzle honey over the cornbread after baking and serve with softened butter.
-
: Add 1 tablespoon of chopped fresh herbs like rosemary, thyme, or chives to the batter.
Please note that these are estimates and can vary based on specific ingredients used.
-
Calories: 200-250 per serving
-
Carbohydrates: 30-35g
-
Protein: 4-5g
-
Fat: 8-10g
-
Yes, but buttermilk adds a tangy flavor and helps to make the cornbread more tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
-
Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose blend.
-
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
-
Yes! Wrap the cornbread tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
-
Overbaking is the most common cause of dry cornbread. Make sure to check the cornbread for doneness after 20 minutes of baking. Also, avoid overmixing the batter, as this can develop the gluten in the flour and make the cornbread tough.
I hope you love this recipe as much as I do! Let me know in the comments if you try it, and what variations you come up with. Happy baking!
