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Cornbread Recipe

Cornbread Recipe
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This cornbread recipe is a perfect balance of moist, buttery sweetness with crispy edges. It’s easy to make and an ideal side dish for chili, soups, or just a snack on its own.

Ingredients

Scale
  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup brown sugar, packed
  • 2 tablespoons honey
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature

Instructions

  1. Preheat the oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan or a cast-iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the melted butter, brown sugar, and honey until smooth. Add the egg and mix until fully incorporated, then stir in the buttermilk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 20-25 minutes, or until golden brown on top and a toothpick comes out clean. The edges should be crispy.
  7. Allow to cool slightly before slicing and serving. Serve with butter, honey, or your favorite toppings.

Notes

  • If you don’t have buttermilk, you can use a DIY substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • For a spicier version, consider adding chopped jalapeños or crumbled bacon.
  • This recipe works well in both a baking pan and a cast-iron skillet for a crunchy edge.
  • Store leftovers in an airtight container at room temperature for up to a week or freeze for up to 3 months.

Nutrition

Find it online: https://whatocook.com/cornbread-recipe/