Fill your kitchen with the heavenly smell of fresh baked cornbread ready in half an hour.
A super moist, buttery homemade cornbread with a fluffy centre, crispy golden edges and the perfect crumb – this is the recipe you’ve been searching for!
Made from scratch in a cast iron skillet with easy to find ingredients you have in your kitchen all ready. You will fall in love with cornbread all over again!
CORNBREAD
Originally, corn bread or cornbread is a ‘native’ American dish. A wonderfully light, crumbly bread that can be sweet or plain, it has a distinct, almost grainy texture and flavour that makes it perfect to be served as a side. This can also be used as a base for our Cornbread Dressing
A great cornbread recipe is so hard to come by. They are either too dry, too dense, or bland without any flavour. In my family, there are two kinds we can’t live without. try our Easy Buttermilk Cornbread
If you haven’t tried homemade cornbread before, you are going to love this one. A buttery golden bread with the right balance of flavour and the perfect cornmeal to flour ratio, this recipe makes the perfect snack or side to go with chili’s, soups or stews.
INGREDIENTS
- Polenta is the foundation of cornbread, giving it a distinct texture, color, and mildly sweet, nutty flavor. This ingredient is what sets cornbread apart from other baked goods, providing a hearty, rustic quality and that classic golden yellow hue. a unique ingredient also used in our Osso Bucco in Red Wine Salsa with Soft Polenta
- Flour ads structure and balance. On its own, cornmeal can make cornbread too crumbly, so flour helps to bind the ingredients, creating a cohesive and tender crumb.
- Baking powder and baking soda serve as leavening agents, essential for achieving a light, airy texture. They introduce bubbles into the batter, helping it rise. The combination works particularly well with buttermilk, whose acidity enhances the leavening effect, resulting in a beautifully fluffy cornbread.
- Salt and sugar are also key components, enhancing flavor and adding just the right amount of sweetness. Salt brings out the subtle flavors in the cornbread, while sugar provides a gentle sweetness that balances well with the cornmeal. This sweet-salty balance makes cornbread versatile, suitable as both a side dish and a standalone snack.
- Buttermilk, Like in our Buttermilk Pancakes, buttermilk adds moisture and a slight tang, contributes to a tender and moist crumb. Its acidity reacts with the baking soda, aiding in the rise and giving the cornbread a subtle, rich depth of flavor that balances its sweetness.
- Eggs serve to bind the ingredients, providing structure and a touch of lift, preventing the cornbread from becoming too crumbly while adding richness and moisture to the crumb.
- Melted butter gives the cornbread a delicious richness and helps create a moist, tender texture. It contributes to the golden crust, especially when poured into a preheated skillet, enhancing both flavor and appearance.
*see recipe card for amounts, full list and ingredients
HOW DO YOU MAKE CORNBREAD
Cornbread gets its crunchy, buttery crust when the batter is poured into a sizzling, hot skillet. The cast iron retains heat while baking which is what 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 make sure you heat it up first in a hot oven before pouring on your batter.
Alternatively, if using a cast iron skillet, heat your skillet on the stove to melt your butter. Your skillet will be hot enough to add the batter. This method is quicker than using your oven.
The sizzle that comes out of your skillet is exactly what you want to hear!
- Preheat and Prepare: Preheat oven to 400°F (200°C). Grease a cast-iron skillet or an 8×8 baking dish, then 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 or polenta, flour, baking powder, baking soda, salt, and sugar until thoroughly combined. TIP: Use a fine cornmeal for a smoother texture, or opt for medium or coarse if you prefer a bit more texture in your cornbread.
- Prepare Wet Ingredients: In a separate bowl, whisk buttermilk, honey, and eggs until well-blended. Then, add melted butter, whisking until smooth. TIP: let the melted butter cool slightly before adding it to the cold ingredients. This prevents curdling and ensures an even, rich texture.
- Mix and Pour: Create a well in the center of your dry ingredients, then pour in the wet mixture. Using a spatula, gently fold the ingredients together until just combined. A few lumps are okay, as over-mixing can make the cornbread dense.
- Bake: Carefully remove the hot skillet from the oven and pour the batter into it. The batter should sizzle slightly, which is a good sign that your cornbread will have a crisp edge. Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Serve and Enjoy Let the cornbread cool in the skillet for about 5-10 minutes before slicing. This resting time helps the crumb set for easier cutting. Serve warm, with a spread of softened butter or a drizzle of honey for extra flavor.
Recipe FAQ’s
Preheating your skillet in the oven before adding the batter ensures a crisp edge.
Either works, though yellow cornmeal gives a richer color and classic cornbread flavor.
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat slices in the oven or microwave to bring back the softness.
You can customize cornbread by mixing in diced jalapeños, shredded cheese, chopped green onions, cooked bacon bits, or fresh corn kernels. Experiment with different add-ins to match your meal.
WHAT DO YOU EAT CORNBREAD WITH?
Chili
Soup
BBQ
Pork Roast With Crackle
Garlic Herb Butter Roast Chicken
Or eat it on its own with a good dollop of butter!
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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.
Soap says
Very good, I added about 1-2 tablespoons honey along with the sugar and it was perfect, not very sweet but makes the flavor pop. Nice crispy and salty edges and heres a tip, when you grease your pan cold add two tablespoons butter, rub it on the cast iron, sides and bottom then leave the rest of it in the bottom, pop the skillet in the oven while preheating and add the mix when ready. Your cornbread will be perfectly buttered on top and I used a 10 inch skillet, anything smaller and it would be spilling over.
Tracy Whitaker says
Unfortunately I did not like this recipe, there was no sweetness to it at all, and maybe it was meant to be that way, but I’m used to a sweeter cornbread. The batter was also very runny, and I think that was due to using a whole stick of butter. It didn’t rise in my cast iron pan either, was very flat.
Jone says
Can I use this same recipe (which is wonderful, by the way!) to make corn muffins?
Karina says
Hi Jone, yes of course.
Emily says
I had what I believed was the best cornbread recipe for a long time. We moved and I lost it so I came looking for another one. I’m so glad to have found this one. It’s the perfect cornbread recipe, far better than the one I lost. We make cornbread almost every week, sometimes more, and it always turns out, is perfectly sweet, incredible flavor and a tight crumb that is not crumbly but also not dense. Thank you so much for taking the time to publish this recipe. Planning on passing it down to my kids.
Gary Siegel says
This has become my go-to cornbread recipe. Easy to make and very delicious!
Diane says
True southern cornbread. Delicious.
Joshua Aaron Bates says
I double the sugar and the salt for my family, and I don’t believe the sugar should be optional. The flavor of the cornmeal stands out with the increased sugar and salt. Thank you for the recipe.
Jeff J says
I’ve been searching for the best cornbread and testing different recipes This one is the best. Hands down. I’ve made it several times now and it is always consistent. I would like to have THIS cornbread, but with a can of cream style corn added. Do you have any ideas of how to alter the recipe to make it turn out? I was thinking maybe reduce the amount of buttermilk to one cup?
Robin says
HANDS DOWN THE BEST CORNBREAD RECIPE EVER!
CONNIE L HESS says
I think this is the first time I have ever commented on a recipe. But to not comment would be almost a sacrilege. I have tried a whole lot of cornbread recipes. Ones with creamed corn, with cheese, with no buttermilk, with jalapenos; with anything you want to talk about.
For the very first time, I found a cornbread recipe that is absolutely perfect. I mean that. Everything promised was there: fine crumb, incredible tenderness, crispy crust (but still tender, not chewy); this was the closest I have ever come to perfection in cornbread. Take that to the bank. And the flavor!!
I have stopped looking for a cornbread recipe. Sure, I might add, for experimentation’s sake, some peppers, or cheese; but as far as pure cornbread goes, this is the gold standard.