Few things are as comforting as the aroma of freshly baked cornbread wafting through your kitchen. This cornbread recipe delivers a moist, buttery, and golden treat with just the right amount of sweetness. Whether you serve it with chili, a hearty soup, or simply enjoy it on its own with butter and honey, cornbread is a timeless classic that always satisfies. Let’s walk through how you can make this foolproof cornbread in your own kitchen.
Ingredients for Cornbread
Here’s what you’ll need to create this easy and delicious cornbread.
Dry Ingredients
| Ingredient | Amount |
| Yellow cornmeal (medium grind) | ¾ cup |
| All-purpose flour | 1½ cups |
| Baking powder | 1 tbsp |
| White sugar | ½ cup |
| Salt | ¼ tsp |
Wet Ingredients
| Ingredient | Amount |
| Canned creamed corn | 1 cup |
| Unsalted butter (melted) | ½ cup (125g) |
| Eggs (lightly whisked) | 2 |
| Milk | ¾ cup |
For Baking
| Ingredient | Amount |
| Butter (for greasing & brushing) | 1–2 tbsp |
Why You’ll Love This Cornbread Recipe
- Perfect Texture: A delightful balance of crumbly edges and moist, tender insides.
- Simple Ingredients: Most of these are pantry staples, making it convenient to whip up anytime.
- Versatile Pairing: From soups to barbecues, cornbread complements countless dishes.
Step-by-Step Instructions for the Perfect Cornbread
1. Prepare Your Skillet and Preheat the Oven
- Place a 10-inch cast iron skillet in your oven and preheat to 425°F (220°C).
- This ensures the skillet is hot, creating a beautifully crisp crust.
2. Mix the Dry Ingredients
- Combine the cornmeal, flour, baking powder, sugar, and salt in a large bowl.
- Whisk thoroughly to evenly distribute the ingredients.
3. Mix the Wet Ingredients
- In a separate bowl, mix the creamed corn, melted butter, eggs, and milk until well combined.
4. Combine Wet and Dry Ingredients
- Gradually pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until just combined. Avoid overmixing to keep the cornbread tender.
5. Prepare the Skillet
- Carefully remove the hot skillet from the oven.
- Add 1 tablespoon of melted butter, swirling it around to coat the bottom and halfway up the sides. Use a brush if needed for even coverage.
6. Bake the Cornbread
- Pour the batter into the prepared skillet and smooth the surface with a spatula.
- Reduce the oven temperature to 375°F (190°C).
- Bake for 25–30 minutes, or until the top is light golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve
- Allow the cornbread to cool in the skillet for 15 minutes.
- Turn it out onto a serving platter or cutting board, or serve directly from the skillet for a rustic touch.
Tips for the Best Cornbread
- Preheat the Skillet: This step is crucial for a crispy, golden crust.
- Use Creamed Corn: It adds moisture and a touch of sweetness.
- Don’t Overmix: Overmixing can lead to dense, heavy cornbread.
- Serve Warm: Cornbread is best enjoyed warm with butter or honey for extra indulgence.
Nutritional Information for Cornbread
| Nutrient | Per Serving (Approx.) |
| Calories | ~230 kcal |
| Protein | ~4g |
| Carbohydrates | ~28g |
| Fats | ~10g |
| Fiber | ~1g |
Serving Suggestions for Cornbread
- Classic Pairing: Serve with chili or barbecue ribs for a traditional Southern meal.
- Breakfast Boost: Top with scrambled eggs and avocado for a hearty breakfast.
- Sweet Treat: Drizzle with honey and pair with a cup of tea or coffee.
Creative Variations
- Cheddar Jalapeño Cornbread: Add shredded cheddar cheese and diced jalapeños to the batter for a spicy twist.
- Honey Butter Cornbread: Mix honey into melted butter and brush over the top for a sweet glaze.
- Bacon Cornbread: Stir cooked, crumbled bacon into the batter for a savory flavor.
- Herb Cornbread: Add chopped rosemary or thyme for a fragrant, earthy note.
Frequently Asked Questions (FAQs)
1. Can I use a baking dish instead of a cast iron skillet?
Yes! A 9×9-inch baking dish works well. However, a cast iron skillet provides the best crust.
2. Can I make cornbread ahead of time?
Absolutely. Store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat before serving.
3. Can I freeze cornbread?
Yes, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw and reheat in the oven before serving.
4. How can I make this cornbread gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
5. What should I do if I don’t have creamed corn?
You can substitute it with an equal amount of sour cream or Greek yogurt for moisture.
6. Why is my cornbread too crumbly?
This could happen if you overmix the batter or use too much cornmeal compared to flour. Stick to the ratios in the recipe for the best results.
Conclusion: Bake the Best Cornbread Today!
Now that you have this easy and delicious cornbread recipe, it’s time to bring it to life. With its golden crust and moist interior, this cornbread is the ultimate side dish that pairs beautifully with almost any meal.
Gather your ingredients, preheat that skillet, and let’s bake some unforgettable cornbread. Don’t forget the butter and honey for an extra-special treat!
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The Perfect Cornbread Recipe: Warm, Buttery, and Absolutely Irresistible
- Total Time: 40 minutes
- Yield: 8 servings
Description
Golden, buttery, and moist, this cornbread is the ultimate comfort food. Its crispy edges and tender inside make it a versatile side dish, perfect with chili, soups, or barbecue—or simply on its own with a drizzle of honey.
Ingredients
Dry Ingredients:
- ¾ cup yellow cornmeal (medium grind)
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup white sugar
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup canned creamed corn
- ½ cup (125g) unsalted butter, melted
- 2 eggs, lightly whisked
- ¾ cup milk
For Baking:
- 1–2 tablespoons butter (for greasing and brushing)
Instructions
- Preheat the Oven:
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Heating the skillet creates a crispy, golden crust.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until evenly combined.
- Mix Wet Ingredients:
- In a separate bowl, combine the creamed corn, melted butter, whisked eggs, and milk. Stir until smooth.
- Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix.
- Prepare the Skillet:
- Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Swirl or brush the butter to coat the bottom and sides of the skillet.
- Bake the Cornbread:
- Pour the batter into the hot skillet, smoothing the top with a spatula.
- Reduce the oven temperature to 375°F (190°C).
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool in the skillet for 15 minutes. Serve directly from the skillet or turn it out onto a cutting board for slicing.
Notes
- A preheated skillet ensures a crisp, golden crust—don’t skip this step!
- For an added touch, brush the top with melted butter before serving.
- Leftover cornbread can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
