That is my very favourite cornbread recipe, as a result of it’s the proper steadiness of every thing there’s to like about this simple fast bread. Observe this recipe and also you’ll be rewarded with smooth, moist, buttery candy cornbread with crisp-crumbly edges.
One reader, Lia, commented: “That is the perfect cornbread I’ve ever made. I am going again to it again and again. It has the approval of my husband and my laborious to please 13yo son. It’s scrumptious. ★★★★★”
Have you ever ever had the expertise of biting into a bit of cornbread, solely to be disillusioned 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 suitable ratio of components to realize perfection. Assume: thick squares of buttery moist cornbread with a contact of sweetness, and simply the correct quantity of crumbliness. It’s change into such a well-liked 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, further 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 house like this one. It’s now my go-to recipe and is at all times successful!! ★★★★★”
What I Realized From Recipe Testing
Cornbread is like coconut macaroons. Random comparability I do know, however hear me out. Each are very simple to make, however their success is determined by the ratio of components. When performed unsuitable, cornbread (and macaroons!) could be dry, crumbly, and flavorless. However when performed 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 completely different sweeteners.
Listed here are the important thing components you want:
- Butter: Butter is without doubt one of the primary flavors right here. Whereas oil could make desserts 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 desserts, muffins, and breads further moist. It additionally provides taste, and also you’ll discover that taste in my no-yeast bread recipe, too.
- Cornmeal & Flour: Equal elements fantastic cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get numerous that scrumptious corn taste, and people crisp-crunchy edges.
- Brown Sugar & Honey: There are two opposing camps in relation to how cornbread ought to style: candy vs. not candy. This explicit recipe falls extra in the 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 steadiness out the savory buttermilk taste, and improve the pure sweetness of the cornmeal. Common white sugar is okay 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 simple 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 take a look at it in a forged iron skillet! My skillet cornbread is a ceaselessly favourite recipe, too.
What Is Cornmeal?
Plenty of readers ask about cornmeal. What’s cornmeal? Is cornmeal the identical as cornstarch/cornflour? What about polenta and grits? It may possibly definitely be complicated. Cornmeal is dried and floor corn. It’s sometimes discovered within the baking aisle of most grocery shops. In the event you’re curious, right here’s an article I discovered in regards to the variations between many dried corn merchandise, together with cornmeal, polenta, and cornstarch.
Extra Cornbread FAQs
I normally use fantastic cornmeal to make cornbread, but when medium-ground or coarse is all you will discover, you should utilize that, too. Yellow cornmeal is the commonest, however when you have white cornmeal, that’s additionally fantastic to make use of.
Baking cornbread in a skillet provides it a fair 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 slightly one thing further 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 like including jalapeño for slightly kick. You may also bake it straight on high of chili if 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: Aspect Dish
Methodology: Baking
Delicacies: American
Description
I used to be by no means a fan of cornbread till this recipe! After numerous recipe testing, I discovered the proper ratio of components for smooth, moist, and buttery cornbread with crisp-crunchy edges. I assure that is the perfect 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 utterly 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 means of. Use a toothpick to check. Edges ought to be crispy at this level. Permit 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. Permit 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 the event 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 complete milk to make 1 cup whole. Stir and let sit for five minutes earlier than utilizing. Complete milk is strongly advisable for moistest, richest texture, however you should utilize 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 a fair 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 identical recipe as cornbread muffins!
