That is my very favourite cornbread recipe, as a result of it’s the proper stability of every part there’s to like about this straightforward fast bread. Observe this recipe and also you’ll be rewarded with tender, moist, buttery candy cornbread with crisp-crumbly edges.
One reader, Lia, commented: “That is the most effective cornbread I’ve ever made. I am going again to it over and over. It has the approval of my husband and my onerous to please 13yo son. It’s scrumptious. ★★★★★”
Have you ever ever had the expertise of biting into a chunk of cornbread, solely to be disillusioned by the way it crumbles aside and tastes bland, sandy, and dry? I do know I’ve.
Which is why I spent years testing and tweaking recipes so as to hit on the best ratio of elements to attain perfection. Assume: thick squares of buttery moist cornbread with a contact of sweetness, and simply the correct quantity of crumbliness. It’s turn into such a well-liked recipe round right here, that I exploit a variation of it to make my beloved cornbread stuffing.
Why You’ll Love This Cornbread
- Fast and straightforward to make
- No mixer required
- Barely candy, additional buttery taste
- Crunchy-crisp edges
- Moist and tender, not too crumbly
One reader, EL, commented: “I’m Southern. I’ve tried SO MANY cornbread recipes and none have tasted like house like this one. It’s now my go-to recipe and is at all times a success!! ★★★★★”
What I Realized From Recipe Testing
Cornbread is like coconut macaroons. Random comparability I do know, however hear me out. Each are very straightforward to make, however their success depends upon the ratio of elements. When carried out flawed, cornbread (and macaroons!) may be dry, crumbly, and flavorless. However when carried out proper, this quintessentially American fast bread is moist, tender, and flavorful.
Whereas testing batch after batch, I performed round with butter vs. oil, common milk vs. buttermilk, the ratio of flour to cornmeal, and totally different sweeteners.
Listed below are the important thing elements you want:
- Butter: Butter is likely one of the predominant flavors right here. Whereas oil could make muffins and fast breads luxuriously tender, I discover the cornbread lacks taste if butter isn’t current. As a result of butter doesn’t make the bread as moist as oil does, I pair it with buttermilk.
- Buttermilk: Buttermilk makes muffins, muffins, and breads additional moist. It additionally provides taste, and also you’ll discover that taste in my no-yeast bread and biscuits recipes, too.
- Cornmeal & Flour: Equal components positive cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get plenty of that scrumptious corn taste, and people crisp-crunchy edges.
- Brown Sugar & Honey: There are two opposing camps on the subject of how cornbread ought to style: candy vs. not candy. This explicit recipe falls extra in direction of the candy finish of the spectrum. Whereas it’s not as candy as cake, it does have some sugar and a touch of honey to stability out the savory buttermilk taste, and improve the pure sweetness of the cornmeal. Common white sugar is ok to make use of right here, however I particularly love this made with flavorful, moist molasses-spiked brown sugar.
And the remainder:
Baking cornbread is as straightforward as mixing the moist and dry elements individually, after which combining them into 1 thick batter.
Unfold right into a greased or lined sq. 9-inch baking pan. And check out it in a forged iron skillet! My skillet cornbread is a eternally favourite recipe, too.
What Is Cornmeal?
A variety of readers ask about cornmeal. What’s cornmeal? Is cornmeal the identical as cornstarch/cornflour? What about polenta and grits? It may well definitely be complicated. Cornmeal is dried and floor corn. It’s usually discovered within the baking aisle of most grocery shops. For those who’re curious, right here’s an article I discovered concerning the variations between many dried corn merchandise, together with cornmeal, polenta, and cornstarch.
Extra Cornbread FAQs
I normally use positive cornmeal to make cornbread, but when medium-ground or coarse is all yow will discover, you should use that, too. Yellow cornmeal is the most typical, however if in case you have white cornmeal, that’s additionally positive to make use of.
Baking cornbread in a skillet offers it an excellent heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet on the similar temperature for a similar period of time.
Be happy to stir in a bit one thing additional if you want! Attempt including in 1 cup of corn or a can of creamed corn, 1 or 2 chopped jalapeño peppers, 1 cup blueberries, 1/2 cup every dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon.
What to Serve With Cornbread:
And right here’s my cornbread muffin recipe—I really like including jalapeño for a bit kick. You can too bake it straight on high of chili once you make cornbread chili casserole.
My Favourite Cornbread Recipe
Prep Time: 10 minutes
Cook dinner Time: 20 minutes
Whole Time: 1 hour
Yield: 9 servings
Class: Facet Dish
Methodology: Baking
Delicacies: American
Description
I used to be by no means a fan of cornbread till this recipe! After plenty of recipe testing, I discovered the proper ratio of elements for tender, moist, and buttery cornbread with crisp-crunchy edges. I assure that is the most effective cornbread recipe you’ll attempt!
Directions
- Preheat oven to 400°F (204°C). Grease and frivolously flour a 9-inch sq. baking pan. Put aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt collectively in a big bowl. Put aside. In a medium bowl, whisk the melted butter, brown sugar, and honey collectively till utterly clean and thick. Then, whisk within the egg till mixed. Lastly, whisk within the buttermilk. Pour the moist elements into the dry elements and whisk till mixed. Keep away from over-mixing.
- Pour batter into ready baking pan. Bake for 20 minutes or till golden brown on high and the middle is cooked by way of. Use a toothpick to check. Edges must be crispy at this level. Permit to barely cool earlier than slicing and serving. Serve cornbread with butter, honey, jam, or no matter you want.
- Wrap leftovers up tightly and retailer at room temperature for as much as 1 week.
Notes
- Freezing Directions: For longer storage, freeze baked cornbread for as much as 3 months. Permit to thaw in a single day within the fridge, then heat the cornbread within the microwave or in a 300°F (149°C) oven for 10 minutes.
- Particular Instruments (affiliate hyperlinks): 9-inch Sq. Baking Pan | Glass Mixing Bowls | Whisk
- Buttermilk: Buttermilk is required for this recipe. For those who don’t have any, you can also make a DIY bitter milk by including 2 teaspoons of recent lemon juice or white vinegar to a liquid measuring cup. Then add sufficient entire milk to make 1 cup complete. Stir and let sit for five minutes earlier than utilizing. Entire milk is strongly really helpful for moistest, richest texture, however you should use lower-fat or nondairy milk in a pinch.
- Non-obligatory Add-ins: 1 or 2 chopped jalapeño peppers; 1 cup blueberries; 1/2 cup every dried cranberries and walnuts; 1 cup shredded cheddar cheese; or 1/2 cup crumbled bacon
- Skillet Cornbread: Baking cornbread in a skillet offers it an excellent heartier, crunchier crust. Bake this cornbread in a 9-inch or 10-inch oven-safe greased skillet on the similar temperature for a similar period of time.
- Cornbread Muffins: Right here is identical recipe as cornbread muffins!
