I’ve always loved cornbread, and never realized how easy it was to make at home until recently! After a LOT of testing, I finally came up with my favorite cornbread recipe. I guarantee you’re going to love this one!
I’ve always been a fan of cornbread, but I’d only ever had it when there was a barbecue or alongside chili. It was always this little warm piece of sunshine that was saved for special occasions.
If I’m being honest, I hadn’t even ever thought of making this at home. My best friend asked me to develop a recipe for the blog, and I thought – duh! So, I made several different kinds and we had a little taste testing party.
I’ve always like my cornbread on the sweeter side, so that’s what this recipe leans on. I didn’t want it to be TOO much of a sweet flavor, but I wanted it to be a good counterpart for the rich, savory entrees it’s normally paired with. Alright, let’s get into this thing!
Cornmeal: I used both Quaker and Aunt Jemima yellow cornmeal. I haven’t tried this with white.
Flour: I’ve also tried this with whole wheat white, but the flavor just wasn’t right for me. Equal parts cornmeal and flour makes the BEST cornbread.
Baking powder & Soda: I played around with the ratios on this, and this was the prefect combination. Perfect lift without a metallic flavor of too much leavening.
Buttermilk: Buttermilk is a must. It gives it tang and richness. We also need the acid in it to react with the baking soda. See recipe notes for buttermilk substitutions.
Butter: Butter is a key flavor here. Oil did lend a very tender texture, but lacked flavor in a big way. Butter is the fix. Browning it deepens the flavor and gives it a slightly nutty note.
Sugar: Like I said before, I like a sweeter cornbread. White sugar gives us that and helps with those perfectly crunchy edges.
Honey: Again, sweetness. But it also gives us a deep richness.
What Is Cornmeal, Anyway?
Cornmeal, polenta, cornstarch – are they the same? In a nutshell, no they are not. They all have their own unique qualities. Simply put, cornmeal is dried and ground corn. It can be found in the baking aisle alongside the flour. If you want to dive into the difference between the three, give this article a read.
Why Is This My Favorite?
Let us count the reasons.
- Only 10 ingredients.
- No mixer required!
- Sweet corn flavor.
- Crunch Edges.
I know you’re going to love this as much as I do! I’d love to see your beautiful cornbreads, so please share with me on instagram @fg_bakes or hashtag #forgoodnessbakes !
My Favorite CornbreadCourse: Dinner, SidesCuisine: AmericanDifficulty: Easy
This cornbread is easy to make, the perfect texture and has a great sweet corn flavor.
1½ cup (180 g) yellow cornmeal
1½ cup (180 g) all-purpose flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ cup buttermilk, room temperature*
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
½ cup (1 stick) unsalted butter
3 tbsp. honey
- Preheat oven to 350°F. Place butter in a 12 inch cast iron skillet. Melt butter in oven until brown and bubbly, about 5-13 minutes.
- In a large bowl, combine dry ingredients.
- In a medium bowl, whisk together eggs and honey until fluffy. Add milk and continue whisking until well combined. Add mixture to dry ingredients, being careful not to over-mix.
- Once butter is browned, carefully remove skilled from oven. Swirl butter around to coat the sides of the pan, and then pour the butter into the batter mixture. Carefully mix together until just combined. Don’t over-mix.
- Bake for 25-30 minutes. It is ready when the center springs back when gently pressed, or when a tester is inserted and comes out clean. Allow to cool for a few minutes before slicing and serving. Serve with honey, butter or jam.
- Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.
- Freezing Instructions: You can freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F oven for about 10 minutes.
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