That is my very favourite cornbread recipe, as a result of it’s the right stability of all the pieces there’s to like about this straightforward fast bread. Comply with this recipe and also you’ll be rewarded with tender, moist, buttery candy cornbread with crisp-crumbly edges.
One reader, Lia, commented: “That is one of the best cornbread I’ve ever made. I’m going again to it over and over. It has the approval of my husband and my arduous to please 13yo son. It’s scrumptious. ★★★★★”
Have you ever ever had the expertise of biting into a bit of cornbread, solely to be upset 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 with the intention to hit on the correct 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 grow to be 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 a success!! ★★★★★”
What I Discovered 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 depends upon the ratio of components. When completed fallacious, cornbread (and macaroons!) will be dry, crumbly, and flavorless. However when completed 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 likely one of the predominant 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 superb cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get a number of 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 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 okay to make use of right here, however I particularly love this one made with flavorful, moist molasses-spiked brown sugar.
And the remainder:
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 take a look at it in a forged iron skillet! My skillet cornbread is a without end favourite recipe, too.
What Is Cornmeal?
A number of readers ask about cornmeal. What’s cornmeal? Is cornmeal the identical as cornstarch/cornflour? What about polenta and grits? It could actually actually be complicated. Cornmeal is dried and floor corn. It’s sometimes 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 often use superb cornmeal to make cornbread, but when medium-ground or coarse is all you will discover, you should use that, too. Yellow cornmeal is the most typical, however in case you have white cornmeal, that’s additionally superb to make use of.
Baking cornbread in a skillet provides it a good 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 a little bit one thing further if you want! Attempt 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 a little bit kick. You too can bake it instantly on prime of chili whenever 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 number of recipe testing, I discovered the right ratio of components for tender, moist, and buttery cornbread with crisp-crunchy edges. I assure that is one of the best cornbread recipe you’ll attempt!
Directions
- Preheat oven to 400°F (204°C). Grease and calmly 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 easy 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 prime and the middle is cooked by means of. Use a toothpick to check. Edges must 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 case you don’t have any, you can also make a DIY bitter milk by including 2 teaspoons of recent lemon juice or white vinegar to a liquid measuring cup. Then add sufficient entire milk to make 1 cup complete. Stir and let sit for five minutes earlier than utilizing. Complete milk is strongly advisable for moistest, richest texture, however you should use decrease fats or nondairy milk in a pinch.
- Optionally available add-ins: 1-2 chopped jalapeño peppers, 1 cup blueberries, 1 cup complete 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 good 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!
