Recipe
This cornbread recipe is the absolute best—hands down. It’s the golden, buttery, slightly sweet masterpiece that will ruin store-bought versions for you forever.
What makes it special? A perfect blend of cornmeal and flour for that ideal crumb, just a touch of honey for subtle sweetness, and buttermilk for a tender, moist texture that’s impossible to resist.
I’ve been making this recipe for years, and it’s always the first thing to disappear at family dinners or potlucks. Imagine pulling it fresh out of the oven—crispy edges giving way to a soft, pillowy center that melts in your mouth.
Whether you’re pairing it with chili, slathering it with butter, or enjoying it plain, this cornbread is a must-try. Trust me, once you make it, you’ll never go back. Let’s get baking!
Ingredients
Start with high-quality ingredients to guarantee your cornbread turns out flavorful and moist. Use finely ground cornmeal for the best texture, and don’t skimp on the fat—it’s key to that rich, crumbly consistency. Here’s what you’ll need:
Dry Ingredients
- Cornmeal: Opt for fine or medium grind for a smooth texture. Coarse grind can make it gritty.
- All-purpose flour: Balances the cornmeal and adds structure.
- Sugar: Just a touch enhances sweetness without overpowering.
- Baking powder and baking soda: Essential for that perfect rise.
- Salt: Enhances all the flavors—don’t skip it!
Wet Ingredients
- Buttermilk: Adds tanginess and moisture. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice as a substitute.
- Eggs: Bind everything together and add richness.
- Unsalted butter or oil: Butter adds flavor, while oil keeps it extra moist. Use melted butter for the best of both worlds!
Optional Add-Ins
- Honey: Drizzle in for a touch of natural sweetness.
- Jalapeños or cheese: For a savory twist, add chopped jalapeños or shredded cheddar.
Pro Tip: For a golden, crispy crust, preheat your cast-iron skillet with a bit of oil or butter before pouring in the batter.
It’s a game-changer!
How to Make the Best Perfect Moist Cornbread Recipe
In another bowl, beat 1 egg, then mix in 1 cup buttermilk and 1/4 cup melted butter (cooled slightly). Room-temperature ingredients blend smoother, but don’t worry if your butter is still warm—just not hot enough to cook the egg.
Pour wet ingredients into dry ingredients and stir gently until *just* combined—lumps are okay! Overmixing activates gluten, leading to dense cornbread.
A few dry spots? Fold them in lightly.
Transfer batter to the greased pan and smooth the top. For extra crisp edges, sprinkle a teaspoon of cornmeal over the batter before baking.
Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway for even browning.
If using a cast-iron skillet, reduce time by 2–3 minutes—it retains heat fiercely!
Let cool 10 minutes before slicing. This rest time sets the crumb, making slices neater. Serve warm with honey butter for the ultimate comfort bite.
Pro Tip: For moister cornbread, replace 1/4 cup buttermilk with sour cream or Greek yogurt. No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice, wait 5 minutes, and use!
Watch Out: Baking time varies by pan material and oven accuracy. Start checking at 18 minutes—overbaked cornbread turns dry fast.
Nutrition
Cornbread is a delicious snack that is nutritious and easy to prepare. Here’s its nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 198 kcal |
| Protein | 4.3 g |
| Carbohydrates | 27 g |
| Fat | 8.2 g |
| Fiber | 1.5 g |
| Sugar | 7.6 g |
| Sodium | 317 mg |
Chef Tips
Looking at the nutrition, it’s clear that cornbread can be both satisfying and wholesome. For the best texture, I always use fine cornmeal and avoid overmixing the batter—it keeps it tender.
Preheat your skillet or baking dish for a crisp crust. Add-ins like jalapeños or cheese boost flavor.
Let it cool slightly before serving to set the crumb. These small tweaks make a world of difference.
Frequently Asked Questions
Can I Use Frozen Corn Instead of Fresh Corn?
Yes, you can use frozen corn instead of fresh. I’d thaw and drain it first to avoid extra moisture. The texture might be slightly softer, but it’ll still give your cornbread that sweet, corny flavor you love.
How Do I Store Leftover Cornbread?
I wrap leftover cornbread tightly in plastic wrap or foil, then store it in an airtight container at room temperature for a day. For longer storage, I refrigerate it up to a week or freeze it.
Can I Make This Recipe Gluten-Free?
Yes, you can make this recipe gluten-free—I just swap regular flour for a gluten-free blend. Make sure it’s a 1:1 substitute, and check your baking powder’s gluten-free too. It’ll still taste delicious!
What Can I Substitute for Buttermilk?
I’d use a mix of milk and lemon juice or vinegar—just add 1 tablespoon per cup of milk. You could also try plain yogurt thinned with milk, or even sour cream diluted with water. Any of these will work.
How Long Does Cornbread Stay Fresh?
I’ve found cornbread stays fresh for about two days if I leave it at room temperature in an airtight container. If I refrigerate it, it lasts up to a week, but I prefer eating it sooner.
