Cornbread Recipe

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!

Table of Contents

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

butter, eggs, sugar, buttermilk, flour, polenta, baking powder, sale and baking soda laid out

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.

polenta, flour, baking powder, baking soda, salt, and sugar mixed in a clear bowl

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.

buttermilk, honey, and eggs, melted butter in clear bowel

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

How do I get a crispy crust on my Cornbread?

Preheating your skillet in the oven before adding the batter ensures a crisp edge.

Should I use yellow or white Cornmeal for Cornbread?

Either works, though yellow cornmeal gives a richer color and classic cornbread flavor.

How do I store leftover Cornbread?

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.

How can I add flavor variations to my Cornbread?

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.

Moist cornbread in a skillet with butter piece in the centre and a slice cut out

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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