Cornbread Recipe

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This easy cornbread recipe is moist and buttery with just the right amount of crumbly cornbread texture, plenty of corn flavor, and just the right amount of sweetness. Add it to your Thanksgiving menu or enjoy it with barbecue or a bowl of chili.

Prep Time15

Cook Time25

Total Time40

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 285kcal

Author: Natalie

Equipment

Ingredients

1 cup fine cornmeal see notes section for toasting option
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup granulated sugar
2 tablespoons honey
¼ cup unsalted butter melted
¼ cup vegetable oil or avocado oil
1 large egg
1 cup buttermilk or use a combination of milk and sour cream

US Customary - Metric

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

Cornmeal: I use fine-ground yellow cornmeal for a delicate crumb. Medium-ground can also be used for a slightly heartier texture.

Toasting the cornmeal: For deeper corn flavor, spread the cornmeal on a parchment-lined baking sheet and bake at 325°F for about 10 minutes, stirring halfway through at the 5-minute mark, until lightly fragrant and nutty, stirring halfway. The cornmeal should stay pale golden, not browned. Let it cool completely before adding it to the dry ingredients as directed in recipe.

Buttermilk: If you don't have buttermilk, use whole or 2% milk or ½ cup whole milk and ½ cup sour cream whisked together until smooth.

Don't overmix: Fold the wet and dry ingredients together just until combined. Overmixing can make the cornbread tough.

Resting the batter: Let the batter rest for 5 minutes. This gives the cornmeal time to absorb some of the liquid, so the cornbread bakes up with a better texture.

Honey butter finish (optional): While the cornbread is baking, stir together 1 tbsp melted butter and 1 tsp honey until smooth and combined. As soon as the cornbread comes out of the oven, brush the honey butter evenly over the warm surface. Finish with a light sprinkle of flaky sea salt (optional).

Baking pan: I prefer an 8-inch square baking pan for slightly taller cornbread. A 9-inch square pan also works, but the cornbread will be a little thinner and may bake faster. Start checking around 20 minutes for an 8-inch pan and 18–20 minutes for a 9-inch pan.

Storage: 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.

Nutrition