Cornbread Recipe
Cornbread Recipe
Table of Contents
Cornbread Recipe
This cornbread recipe delivers the perfect balance of sweetness, fluffiness, and a satisfying crumbly texture. Whether you’re pairing it with chili, soup, or enjoying it on its own with butter and honey, this cornbread is sure to be a hit at any meal. Easy to make with simple ingredients, it’s a versatile classic that’s loved by families across the world.
Description
Looking for the ultimate cornbread recipe? This one is perfect for beginners and seasoned bakers alike. Cornbread is a beloved staple in many Southern households, but its rich flavor and tender texture make it a favorite across various cuisines. Whether you’re making it for a holiday dinner, a weekend gathering, or simply as a snack, this recipe will give you a cornbread that’s moist on the inside with a slightly crisp golden crust on the outside.
The key to achieving the ideal cornbread lies in the balance of cornmeal and flour, ensuring it has that delightful corn flavor without being too dense. This recipe uses a combination of butter and buttermilk to add richness and moisture, while baking soda helps the cornbread rise beautifully. If you enjoy a little sweetness in your cornbread, this recipe uses just the right amount of sugar, ensuring it’s not overwhelmingly sweet but still satisfying.
Cornbread can be made in several variations, but this one stays true to a traditional Southern style cornbread with just a few tweaks to ensure it’s extra fluffy and moist. If you’re looking to make it vegan or gluten-free, there are simple substitutions you can try, and I’ll note those in the instructions. No matter how you enjoy it, this cornbread recipe is a winner.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup melted butter (plus extra for greasing)
- 1/4 cup milk
- 1/2 cup corn kernels (optional for added texture and flavor)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a 9-inch round cake pan with butter or cooking spray. - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are fully incorporated. - Mix Wet Ingredients:
In another bowl, whisk the egg, buttermilk, milk, and melted butter until well combined. If you’re using corn kernels, add them to this wet mixture. - Combine Wet and Dry Ingredients:
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine. - Bake the Cornbread:
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite topping. Enjoy!
Notes
- For a Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and substitute buttermilk with almond milk or any plant based milk, and vegan butter.
- For Gluten-Free Cornbread: Use a gluten-free all-purpose flour blend in place of regular flour.
- Texture Variations: For a slightly denser cornbread, you can reduce the baking powder to 1 teaspoon. If you like your cornbread extra moist, consider adding an additional 1/4 cup of buttermilk.
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Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup melted butter plus extra for greasing
- 1/4 cup milk
- 1/2 cup corn kernels optional for added texture and flavor
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a 9-inch round cake pan with butter or cooking spray.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are fully incorporated.
- Mix Wet Ingredients:
- In another bowl, whisk the egg, buttermilk, milk, and melted butter until well combined. If you’re using corn kernels, add them to this wet mixture.
- Combine Wet and Dry Ingredients:
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Bake the Cornbread:
- Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite topping. Enjoy!
Notes
- For a Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and substitute buttermilk with almond milk or any plant based milk, and vegan butter.
- For Gluten-Free Cornbread: Use a gluten-free all purpose flour blend in place of regular flour.
- Texture Variations: For a slightly denser cornbread, you can reduce the baking powder to 1 teaspoon. If you like your cornbread extra moist, consider adding an additional 1/4 cup of buttermilk.
