A sweet and buttery cornbread that has golden crispy edge and perfect fluffy, moist crumb in the center. This recipe uses ingredients you already have in your kitchen and comes together in just a few minutes.
Cornbread is a classic side dish that goes well with just anything. You can serve it with butter or with egg and bacon for breakfast, crumble into your soup or chili for lunch or serve alongside with hearty stews for dinner. With honey or jam, it can also make a great snack!
BAKING DISHES TO USE
For the buttery crispy golden edge, I’d prefer to bake the cornbread in a hot cast iron skillet. Cornbread gets its crispy exterior when the batter is poured into a sizzling hot pan.
If you don’t have one, any baking dish will work. Cast iron, glass or ceramic work best but you can use metal baking dishes. Just make sure you heat it up first in a hot oven before pouring your batter.
YOU CAN ALSO MAKE CORNBREAD MUFFINS
This recipe can be made into 12-14 muffins. Instead of pouring the batter into a skillet, you can pour it into a muffin tin greased with butter or lined with muffin liners, filling each well about 3/4 full. Bake at the same temperature for 16-18 minutes, or until the tops are golden brown.
BUTTERMILK SUBSTITUTE
A little bit of acid makes baked foods extra moist. It does come in different products, either sour cream, yogurt or buttermilk. I’d prefer to use buttermilk, but you can use whatever works best for you.
You can always make your own buttermilk by mixing 1 tablespoon of vinegar or lemon juice with enough milk to measure 1 cup. Stir and allow it to sit for 5-10 mins before adding to the batter.
HOW TO REHEAT CORNBREAD
Cornbread will naturally get firm when it cools down. To reheat, you can microwave a slice for 30 seconds, or heat it in the oven at 350°F/175°C for 10 minutes, loosely covered with aluminum foil.
If you make this cornbread recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy baking 
Serve This Cornbread With:
Easy Cornbread Recipe
Ingredients
- 1/2 cup (1 stick/113g) unsalted butter, melted and cool
- 3 tablespoons (40g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (130g) all-purpose flour, sifted
- 1 cup (120g) fine white or yellow cornmeal
- 1/2 teaspoon salt
- 1 1/4 cup (300ml) buttermilk*
- 2 large eggs, lightly beaten
- Optional Add-ins: chopped jalapeno peppers, 1 cup corn kernels (fresh, frozen or canned), 1 cup cheddar cheese or nuts (walnuts, almonds)
Instructions
- Preheat the oven to 400°F/205°C. Grease a 9-inch cast iron skillet or 9-inch baking dish with butter and place the skillet/dish into the oven to heat up.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the melted butter, sugar together until combined, then mix in eggs and buttermilk until smooth. Pour the wet ingredients into the dry ingredients and whisk until combined. Don’t overmix.
- Optional: At this point, mix in your add-ins (corn kernels, cheddar cheese, nuts, jalapeno peppers, etc) and gently fold into the batter.
- Carefully remove your hot pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Bake for about 20-25 minutes, until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving.
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