That is my very favourite cornbread recipe, as a result of it’s the proper stability of the whole lot there may be to like about this straightforward fast bread. Observe this recipe and also you’ll be rewarded with gentle, 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 again and again. It has the approval of my husband and my exhausting to please 13yo son. It’s scrumptious. ★★★★★”
Have you ever ever had the expertise of biting into a bit of cornbread, solely to be disenchanted 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 as a way to hit on the correct ratio of components to attain perfection. Assume: thick squares of buttery moist cornbread with a contact of sweetness, and simply the correct amount of crumbliness. It’s develop into such a preferred recipe round right here, that I take advantage of 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 dwelling like this one. It’s now my go-to recipe and is all the time successful!! ★★★★★”
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 relies on the ratio of components. When carried out incorrect, cornbread (and macaroons!) will 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 components you want:
- Butter: Butter is without doubt one of the principal flavors right here. Whereas oil could make truffles 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 truffles, muffins, and breads additional moist. It additionally provides taste, and also you’ll discover that taste in my no-yeast bread recipe, too.
- Cornmeal & Flour: Equal elements advantageous cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get a lot of that scrumptious corn taste, and people crisp-crunchy edges.
- Brown Sugar & Honey: There are two opposing camps with regards to 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 one made with flavorful, moist molasses-spiked brown sugar.
And the remaining:
Baking cornbread is as straightforward as mixing the moist and dry components 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 perpetually favourite recipe, too.
What Is Cornmeal?
A whole lot of readers ask about cornmeal. What’s cornmeal? Is cornmeal the identical as cornstarch/cornflour? What about polenta and grits? It may well actually be complicated. Cornmeal is dried and floor corn. It’s usually discovered within the baking aisle of most grocery shops. In case you’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 advantageous cornmeal to make cornbread, but when medium-ground or coarse is all yow will discover, you need to use that, too. Yellow cornmeal is the commonest, however if in case you have white cornmeal, that’s additionally advantageous to make use of.
Baking cornbread in a skillet provides 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 just a little one thing additional if you want! Strive 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 just a little kick. You can too bake it straight on high of chili while you make cornbread chili casserole.
My Favourite Cornbread Recipe
Prep Time: 10 minutes
Prepare dinner Time: 20 minutes
Complete 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 a lot of recipe testing, I discovered the proper ratio of components for gentle, moist, and buttery cornbread with crisp-crunchy edges. I assure that is the most effective cornbread recipe you’ll strive!
Directions
- Preheat oven to 400°F (204°C). Grease and evenly 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 fully clean and thick. Then, whisk within the egg till mixed. Lastly, whisk within the buttermilk. Pour the moist components into the dry components 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. Use a toothpick to check. Edges must be crispy at this level. Enable 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. Enable to thaw in a single day within the fridge and warmth up within the microwave or bake 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. In case you don’t have any, you can also make a DIY bitter milk by including 2 teaspoons of contemporary lemon juice or white vinegar to a liquid measuring cup. Then add sufficient entire milk to make 1 cup whole. Stir and let sit for five minutes earlier than utilizing. Complete milk is strongly really helpful for moistest, richest texture, however you need to use decrease fats or nondairy milk in a pinch.
- Optionally available add-ins: 1-2 chopped jalapeño peppers, 1 cup blueberries, 1 cup whole dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup bacon crumbles
- Skillet Cornbread: Baking cornbread in a skillet provides it an excellent heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven protected greased skillet on the similar temperature for a similar period of time.
- Cornbread Muffins: Right here is similar recipe as cornbread muffins!
