I love putting a spin on recipes, but this cornbread recipe is one I wanted to keep traditional. It’s buttery with just the right amount of crumbly cornbread texture, plenty of corn flavor, and the perfect amount of sweetness.
Add it to your Thanksgiving menu or enjoy it with barbecue or a bowl of chili.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
The taste of cornbread is so good, but the texture is what I love most! 😋 It has a moist, slightly grainy crumb, a bit like my Lebanese sfouf recipe. Equal parts cornmeal and flour keep it from getting cakey.
You can make it from start to finish in around 40 minutes. It’s delicious anytime, but I especially love making it for Thanksgiving dinner just like my squash dinner rolls.
If you have a few extra minutes, I love toasting the cornmeal first for a deeper, nuttier flavor! It’s optional, and the cornbread is still delicious if you skip it.
Jump to:
Why You’ll Love This Recipe
- Easy to make with 11 basic ingredients. You probably have most of the ingredients. Check below for some ingredient substitutions too!
- It’s buttery and full of corn flavor. You get a nice balance of sweet and savory a bit like my banana ricotta bread and preserved lemon cake recipe.
- Butter, oil, and buttermilk keeps it moist and tender.
- You can make it from start to finish in about 40 minutes. (Just 15 minutes to mix up and 25 minutes to bake).
- Makes 9 good sized pieces or 16 smaller squares.
- It’s perfect alongside soups like my zucchini soup recipe, chili, and barbecue.
Recipe Ingredients
You’ll need the following ingredients to make this cornbread recipe:
- Yellow cornmeal gives cornbread its the corn flavor and slightly grainy texture. I use fine-ground yellow cornmeal for a delicate crumb. Medium-ground cornmeal also works for a slightly more textured bread. I don’t recommend coarse cornmeal. It can make the cornbread gritty. For a deeper corn flavor, toast the cornmeal (see notes section of recipe card for toasting directions).
- All-purpose flour: Balances the cornmeal and gives the cornbread structure.
- Baking powder and baking soda: Both leaveners help the cornbread rise.
- Fine sea salt: Enhances the corn, butter and honey flavors and balances the sweetness.
- Granulated sugar: Adds the right amount of sweetness without making the cornbread taste like cake. It also helps with browning.
- Honey: A little honey adds a subtle floral sweetness.
- Unsalted butter: Adds rich, classic buttery flavor. Melt and slightly cool before adding to the batter so it incorporates smoothly without cooking the egg.
- Neutral oil: Helps keep the cornbread moist and tender, even after cooling. Use a neutral-flavored oil such as canola, vegetable or avocado oil.
- One large egg: Provides structure and helps bind the ingredients together. Room-temperature egg incorporates more easily into the batter. Set them out for 30 minutes, or sit them in a bowl of warm tap water for 5-10 minutes.
- Buttermilk: Adds moisture and a little tanginess. It also reacts with the baking soda to help the cornbread rise. For best results, use full-fat buttermilk.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Don’t have fine-ground yellow cornmeal? Swap in medium-ground can be used for a slightly heartier texture.
- Out of buttermilk? If you don’t have buttermilk, use ½ cup whole milk and ½ cup sour cream, whisked together until smooth.
- Want a warmer flavor? Use light brown sugar instead of granulated sugar for a warmer, molasses-like sweetness.
- Craving more honey flavor? Honey butter topping: Don’t skip the honey butter topping. Brush the warm cornbread with melted butter mixed with honey. Sprinkle with flaky sea salt (optional) for a little salty-sweet flavor.
How to make cornbread from scratch
Step 1: (This step is optional). Toast the cornmeal for a deeper, nuttier flavor. Spread the cornmeal in a thin, even layer on a baking sheet. Toast at 325°F for 10 minutes. Let it cool completely before using.
Step 2: Mix the wet ingredients. In a medium bowl, whisk together the melted butter and oil. Whisk in the egg until combined. Whisk in the sugar and honey then whisk in the buttermilk.
Step 3: Mix the dry ingredients in a large bowl. Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
Step 4: Fold the wet ingredients into the dry ingredients until just combined. Let the batter rest for 5 minutes.
Step 5: Combine and bake. Fold the wet ingredients into the dry ingredients until just combined. Let the batter rest for 5 minutes.
Step 6: Spread batter into an 8 inch square pan and bake at 400 F for about 20–25 minutes, until a toothpick comes out clean without any crumbs when inserted in the middle.
Natalie’s Top Tips
- Spoon the flour into your measuring cup- If you dredge the measuring cup into the flour, the flour will become compact. This can lead to a dry cake.
- Use room-temperature ingredients- Let the egg and buttermilk come to room temperature so they combine more easily with the melted butter.
- Don’t overmix- Fold the wet and dry ingredients together just until combined. A few small lumps are fine. Overmixing can make the cornbread tough.
- Use parchment paper for easy removal- Grease the baking pan and line it with parchment paper, leaving a little overhang on two sides. This makes it easy to lift the cornbread out of the pan once cooled slightly.
Recipe FAQs
Fine-ground cornmeal creates a softer crumb, while a medium grind gives the cornbread a little more texture. Both yellow and white cornmeal work well in cornbread.
Cornmeal is a ground flour made from dried corn. Cornbread is a baked bread made with cornmeal. Basically, cornmeal is the ingredient, and cornbread is one way to use it!
Cornbread is often served with soups, stews, chili, and barbecue. It’s also a popular side dish for Thanksgiving and other holiday meals. Enjoy it warm with butter and honey or alongside your favorite meal!
Let the cornbread cool completely, then store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, wrap the whole cornbread or individual portions tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature, or reheat in the oven until warmed through.
More Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟star rating below and let me know how you enjoyed it in the 📝 comments below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Cornbread Recipe
Equipment
Ingredients
- 1 cup (155 g) fine cornmeal see notes section for toasting option
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (67 g) granulated sugar
- 2 tablespoons (42 g) honey
- ¼ cup (57 g) unsalted butter melted
- ¼ cup (54 g) vegetable oil or avocado oil
- 1 (50 g) large egg
- 1 cup (240 g) buttermilk or use a combination of milk and sour cream
Instructions
- Preheat oven temperature to 400°F. Grease an 8-inch square baking pan. Line with parchment paper.
- In a large bowl, whisk together the toasted cornmeal, flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the melted butter and oil. Whisk in the egg until combined. Whisk in the sugar and honey then whisk in the buttermilk. Note: If using milk and sour cream in place of buttermilk, stir it together in a bowl before adding).
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- Let the batter rest for 5 minutes.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes, or until golden brown around the edges and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow to cool for 15 minutes before slicing.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Leave a Reply