Cornbread Recipe

This cornbread turns out golden, slightly sweet and tender in the middle, with just enough structure to hold together when sliced. Buttermilk and a good dose of melted butter do most of the work, no fancy technique required. It has become the homemade cornbread recipe I make whenever chili, soup or a Sunday dinner needs a warm, buttery side.

Why this cornbread recipe works

The first time I made this, I mixed the batter until it looked perfectly smooth, no lumps at all. The cornbread came out noticeably denser and tougher than I expected. Stopping as soon as the dry and wet ingredients are just combined, lumps and all, made the biggest difference. Overmixing develops the gluten in the flour, and that is what turns a tender cornbread into a chewy one.

Ingredient notes and substitutions

Cornmeal and flour: an even 1:1 ratio gives a cornbread with real corn flavor and texture, but still tender enough to hold together. More cornmeal and less flour makes it crumblier and closer to a traditional Southern style.

Buttermilk: adds tang and helps keep the crumb moist. No buttermilk on hand? Stir 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and let it sit for 5 minutes.

Sugar: this amount lands on the sweeter, Northern style of cornbread. Cut it in half, or leave it out entirely, for a more savory, Southern-style loaf.

Butter: melted butter adds richer flavor than oil, though oil makes a slightly more moist crumb if that is what you prefer.

Corn kernels (optional): fresh, frozen or canned kernels add pockets of texture and bursts of sweetness throughout. Pat canned or thawed frozen corn dry before folding it in so it does not add extra moisture to the batter.

How to get a moist cornbread

Buttermilk’s acidity is doing more than adding tang, it reacts with the baking powder for a better rise and helps keep the crumb tender.

Watch the bake time closely near the end. A few extra minutes in the oven is the difference between a moist cornbread and a dry, crumbly one, so start checking with a toothpick at the 20 minute mark.

Cornbread recipe

Cornbread

Recipe by Mounalisa

0.0 from 0 votes

Servings

9

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Golden, slightly sweet cornbread with a tender crumb, made with buttermilk and melted butter. Ready in about 35 minutes with basic pantry ingredients.

Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• 1/3 cup unsalted butter, melted, plus more for the pan

• 1 cup corn kernels, fresh or canned and drained (optional)

Directions

• Preheat the oven to 400°F. Grease an 8-inch square baking pan or a 9-inch cast iron skillet with butter.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
• In a separate bowl, whisk together the buttermilk, eggs and melted butter.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the corn kernels, if using. A few lumps are fine, do not overmix.
• Pour the batter into the prepared pan and spread it into an even layer.
• Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before slicing.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. An 8-inch pan will need a few extra minutes compared to a 9-inch pan.

Tips for the best cornbread

• An 8-inch square pan, a 9-inch round pan or a 9-inch cast iron skillet all work well, just keep an eye on the timing since a thinner layer of batter bakes faster.
• Let the batter rest for 5 minutes before baking, if you have the time. It gives the cornmeal a chance to hydrate slightly for a more even texture.
• Let the cornbread cool for at least 10 minutes before slicing. Cutting it too soon can make it seem gummy even when it is fully baked.
• Grease the pan well, including the sides, so the edges release cleanly and get a chance to crisp up.

Ways to vary this dish

• Preheat the pan: warm a cast iron skillet with a tablespoon of butter in the oven while it heats up, then pour the batter into the hot, sizzling pan for a deeply golden, crispy crust.
• Swap in mayonnaise: replace 2 tablespoons of the butter with mayonnaise for an extra-moist, tender crumb, a trick that works better than it sounds.
• Cheddar and jalapeno: stir in a cup of shredded cheddar and a diced jalapeno for a spicy, cheesy version.
• Honey drizzle: drizzle with honey or hot honey right after baking for a sweet finish.

What to serve with cornbread

Cornbread is built for soaking up something warm and saucy. Classic Chicken Noodle Soup is one of my favorite pairings, but it is just as good alongside chili or a pot of beans.

Storage and reheating

Leftovers keep at room temperature in an airtight container for up to 2 days, or in the fridge for up to a week. Reheat individual pieces in the microwave for about 15 seconds, or warm the whole pan in a 300°F oven for about 10 minutes to bring back some of the crisp edges.

Nutrition estimate

These numbers are an estimate only, based on the ingredients as written, not a calculated or verified nutrition label. One serving, about one square out of nine, comes out to roughly 190 to 220 calories, with around 4 grams of protein. Cut the sugar to lighten it up, or add the cheese and jalapeno for a heartier version.

Frequently asked questions