Cornbread is a classic dish that has been enjoyed for generations. Its sweet and savory flavor makes it a perfect side for chili, soups, or barbecue. This recipe for cornbread is simple to follow and results in a delicious, moist bread that you will love to make again and again.
Why Make This Recipe
Making this cornbread recipe at home is not only easy, but it also allows you to enjoy warm, fresh-baked bread straight from your oven. The ingredients are often pantry staples, making it cost-effective. With its delightful texture and taste, homemade cornbread can transform any meal into something special. Plus, it’s a great way to impress your family and friends!
How to Make Cornbread
Follow these simple steps to create your perfect cornbread:
Ingredients
- 1 cup Yellow Cornmeal (+ 2 Tbsp (176g))
- 1 cup All Purpose Flour (+ 3 Tbsp (150g))
- 1/2 cup Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter (Measured then melted)
- 1 cup Buttermilk (or Homemade Buttermilk)
- 2 Tbsp Honey
- 1 Large Egg
- 1 and 1/2 cups Whole Sweet Corn Kernels (Canned, Drained)
Directions
- Preheat your oven to 375°F (190°C). Spray a 9×9 square baking dish with non-stick spray and line it with parchment paper, leaving some overhang on the sides. Set aside.
- In a mixing bowl, sift the all-purpose flour. Add the yellow cornmeal, brown sugar, baking powder, baking soda, and salt. Mix well.
- Melt the butter in a microwave-safe bowl. Then, add the buttermilk and honey, mixing them briefly.
- Pour the melted mixture into the dry ingredients. Add the egg, and mix until you have a thick batter.
- Fold in the drained whole sweet corn kernels into the batter.
- Transfer the batter into the prepared 9×9 dish and smooth it down.
- Bake the cornbread for 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow it to cool for a few minutes. Use the parchment paper overhang to lift the cornbread out of the dish and place it on a wire cooling rack. Cut into squares and serve.
How to Serve Cornbread
Cornbread is best served warm. You can enjoy it plain, with butter, or drizzled with honey. It pairs wonderfully with soups, stews, or grilled meats. For a fun twist, try it with a scoop of chili on top!
How to Store Cornbread
To store leftover cornbread, let it cool completely, then wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to a week. You can also freeze cornbread for up to three months. Just thaw it overnight in the refrigerator before serving.
Tips to Make Cornbread
- Make sure to measure your ingredients accurately for the best results.
- If you like a sweeter cornbread, consider adding a bit more sugar.
- Add some spices like chili powder or jalapeños for a kick.
- For a richer flavor, you can replace some of the buttermilk with sour cream.
Variation
You can modify this recipe by adding cheese, herbs, or spices to create your ideal flavor profile. Try incorporating cheddar cheese for a cheesy cornbread or adding jalapeños for a spicy version!
FAQs
Can I use regular milk instead of buttermilk?
Yes! You can make homemade buttermilk by mixing one tablespoon of vinegar or lemon juice with one cup of milk. Let it sit for about 5-10 minutes before using it in your recipe.
Can I make cornbread without eggs?
Yes, you can substitute eggs with a flaxseed meal or a mashed banana, but the texture may vary slightly. Use 1 tablespoon of flaxseed mixed with 3 tablespoons of water for each egg.
Can I use frozen corn instead of canned corn?
Absolutely! Just make sure to thaw and drain the frozen corn before adding it to the batter for the best results.
Enjoy baking your cornbread! It’s a simple recipe that anyone can master, and it surely adds warmth to any meal.
Cornbread
Ingredients
Dry Ingredients
- 1 cup Yellow Cornmeal (+ 2 Tbsp (176g))
- 1 cup All Purpose Flour (+ 3 Tbsp (150g))
- 1/2 cup Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Butter (Measured then melted)
- 1 cup Buttermilk (or Homemade Buttermilk)
- 2 Tbsp Honey
- 1 Large Egg
Additional Ingredients
- 1 and 1/2 cups Whole Sweet Corn Kernels (Canned, Drained)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray a 9×9 square baking dish with non-stick spray and line it with parchment paper, leaving some overhang on the sides. Set aside.
- In a mixing bowl, sift the all-purpose flour. Add the yellow cornmeal, brown sugar, baking powder, baking soda, and salt. Mix well.
Mixing Wet Ingredients
- Melt the butter in a microwave-safe bowl. Then, add the buttermilk and honey, mixing them briefly.
- Pour the melted mixture into the dry ingredients. Add the egg, and mix until you have a thick batter.
Combining
- Fold in the drained whole sweet corn kernels into the batter.
- Transfer the batter into the prepared 9×9 dish and smooth it down.
Baking
- Bake the cornbread for 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow it to cool for a few minutes. Use the parchment paper overhang to lift the cornbread out of the dish and place it on a wire cooling rack. Cut into squares and serve.
