Cornbread
A classic cornbread recipe that is simple to follow, resulting in a delicious, moist bread perfect for any meal.
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 9x9 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 9x9 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.
Notes
Cornbread is best served warm. You can enjoy it plain, with butter, or drizzled with honey. To store leftover cornbread, let it cool completely, then wrap it in plastic wrap or aluminum foil. Keep it at room temperature for up to 2 days, or refrigerate for up to a week. It can also be frozen for up to three months.