Fill your kitchen with the heavenly smell of freshly baked Cornbread, ready in just half an hour. This super moist, buttery Homemade Cornbread Recipe features a fluffy centre, crispy golden edges, and the perfect crumb—this is the recipe you’ve been searching for! You’ll fall in love with Cornbread all over again with this Cornbread Recipe made from scratch in a cast iron skillet, using easy-to-find ingredients you already have in your kitchen.
The Ultimate Cornbread Recipe – Moist, Buttery, and Ready in 30 Minutes!
Cornbread Recipe is a cherished American classic that has roots going back to Native American cuisine. This dish is beloved for its wonderfully light and crumbly texture, making it a staple side for many meals. You can enjoy it sweet or plain, always with that distinct, almost grainy texture and flavor that makes it perfect as a side. It can also be used as a base for our Cornbread Dressing.
In my family, cornbread has always held a special place at the table. It’s not just a dish; it’s a cherished tradition. We’ve savored both the classic Cornbread Recipe and its sweeter cousin, Easy Buttermilk Cornbread.
If you haven’t tried homemade Cornbread before, you’re in for a treat with this Cornbread Recipe. Follow my cooking directions and you’ll get soft, buttery, golden bread with just the right balance of flavor and the perfect cornmeal-to-flour ratio. This recipe is perfect as a snack or as a side dish to pair with Beef And Chili, Cream Of Mushroom Soup, or Slow Cooker Beef Stew.
Cornbread Recipe Ingredients
- Polenta or Cornmeal – The foundation of cornbread, providing its distinct texture, color, and mildly sweet, nutty flavor. This ingredient gives cornbread a hearty, rustic quality and classic golden hue, making it an essential part of our Cornbread Recipe. It’s also key in our Osso Bucco in Red Wine Salsa with Soft Polenta.
- All-Purpose Flour – Adds structure and balance to the cornmeal, preventing the cornbread from becoming too crumbly and creating a tender crumb.
- Baking Powder and Baking Soda – These leavening agents introduce bubbles into the batter, helping it rise and creating a light, airy texture. Combined with buttermilk, they result in beautifully fluffy cornbread.
- Salt and Sugar – Enhance flavor and add the right amount of sweetness. The sweet-salty balance makes cornbread versatile, suitable as a side dish or standalone snack.
- Buttermilk – Adds moisture and a slight tang, contributing to a tender crumb. Its acidity reacts with the baking soda, aiding in the rise and adding a rich depth of flavor.
- Honey – Adds a natural, warm sweetness that keeps the cornbread soft and moist long after baking.
- Eggs – Bind the ingredients, providing structure and lift, preventing the cornbread from becoming too crumbly while adding richness and moisture.
- Melted Butter – Adds delicious richness and helps create a moist, tender texture. It also contributes to the golden crust, especially when poured into a preheated skillet.
*Note: please see Cornbread Recipe Card at the bottom for full list of ingredients and measurements
Additions And Substitutions
When making Cornbread Recipe, you can tweak a few ingredients to suit your preferences or what you have on hand. Here are some easy substitutions and add-ins:
- Buttermilk: If you don’t have buttermilk, you can swap it with milk and a teaspoon of vinegar or lemon juice. This will give you that same tangy flavor and moisture.
- Honey: Maple syrup or agave syrup work great as substitutes for honey. They’ll keep your cornbread sweet and moist.
- Add-ins: For a bit of heat, add diced jalapeños. Want a savory twist? Try shredded cheddar. For a more rustic texture, fresh corn kernels are perfect.
The Perfect Cornbread Recipe: A Step By Step Guide
Cornbread gets its crunchy, buttery crust when the batter is poured into a sizzling hot skillet, making it a highlight of our Cornbread Recipe. The cast iron retains heat while baking, which gives you the dark, golden crust and crisp edges. If you don’t have a cast iron skillet, an ovenproof skillet, baking dish, or even a pie dish will work—just preheat it in a hot oven before pouring in your batter. Alternatively, heat your cast iron skillet on the stove to melt the butter; it will be hot enough to add the batter, and the sizzle is exactly what you want to hear!
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or an 8×8 baking dish and place it in the oven while it heats up. This step ensures that the batter hits a hot surface, creating a beautifully crispy crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together buttermilk, honey, and eggs until well-blended. Then, add melted butter, whisking it in until smooth.
- Mix and Pour: In another bowl, whisk together buttermilk, honey, and eggs until well-blended. Then, add melted butter, whisking it in until smooth.
- Bake: Carefully remove the hot skillet from the oven and pour in the batter. The sizzle indicates a crisp edge. Return the skillet to the oven and bake until golden and a toothpick comes out clean. Pro Tip: If you’re adding extra ingredients like shredded cheese, jalapeños, or fresh corn kernels, now’s the time to fold them in gently to keep the balance of ingredients.
- Serve and Enjoy: Let the cornbread cool in the skillet for a few minutes before slicing. This resting time helps the crumb set for easier cutting. Serve warm with softened butter or a drizzle of honey for extra flavor. Pro Tip: Try it alongside a creamy, flavorful meal, a rich and hearty experience, or a deliciously crispy and savory combination.
What Can I Serve Cornbread With?
Try it alongside Butter Chicken for a creamy, flavorful meal, Beef Bourguignon for a rich and hearty experience, or Crispy Chicken Parmesan for a deliciously crispy and savory combination to complement your Cornbread Recipe.
Recipe FAQ’s
Either works, but yellow cornmeal gives a richer color and that classic cornbread flavor. Yellow cornmeal is also slightly sweeter, which pairs well with the buttery, slightly tangy taste of the cornbread recipe.
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend in the same quantity. Ensure your baking powder and baking soda are also gluten-free. This way, you can enjoy a delicious Cornbread Recipe without gluten.
Yes, you can substitute buttermilk with milk by adding a teaspoon of vinegar or lemon juice to the milk and letting it sit for a few minutes. This mixture mimics the tangy flavor of buttermilk and ensures your cornbread stays moist and tender.
Preheating your skillet in the oven before adding the batter ensures a crisp edge and perfectly golden crust. If you’re using a cast iron skillet, you can also heat it on the stove to melt your butter before adding the batter. This method is quicker and still gives you that signature sizzle.
Tasty Pairings For Cornbread Recipe
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Cornbread Recipe
Ingredients
- ½ cup unsalted butter melted, or bacon drippings
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or polenta
- 1 tablespoon sugar optional
- 2 teaspoons baking powder optional: yields a fluffier cornbread
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup buttermilk shake before measuring
- 2 eggs large
Instructions
- Preheat the oven to 200°C | 400°F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat ½ cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until ‘just’ combined (don’t over mix).
- Carefully remove your ‘hot’ pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That’s what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Brenda says
This recipe sounds wonderful! Can I make this gluten-free without changing the consistency? If so would you recommend One to One flour or an almond flour? I would love your views on this before I risk the ingredients.