Cornbread Recipe

Whipping up this cornbread felt like connecting with a soulful tradition, as the mix of all-purpose flour and cornmeal filled my kitchen with the comforting scent of home. As I watched it bake to a golden finish, I couldn’t resist imagining how perfect it would pair with a melting pat of butter or a drizzle of honey.

Creating the ideal cornbread is a matter of balancing texture and flavor. I combine all-purpose flour with yellow cornmeal for that classic cornbread texture, and I use buttermilk instead of regular milk, since it has more moisture (and, by the way, more flavor) than milk.

In this recipe, I also use a little more than the usual amount of sugar, which makes the cornbread sweet enough to serve as a side dish with barbecue or collard greens.

Cornbread Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrate.
• Yellow cornmeal: Adds texture and a rich, corn flavor.
• Granulated sugar: Sweetens the cornbread lightly.
• Baking powder: Helps the bread rise, adding fluffiness.
• Buttermilk: Offers tanginess and moisture, enhances tenderness.
• Melted butter: Contributes richness and moisture.
• Eggs: Bind the ingredients and add protein.
• Vegetable oil: Adds moisture, keeps cornbread tender.

Cornbread Recipe Ingredient Quantities

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• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 large eggs
• 1/4 cup vegetable oil

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How to Make this Cornbread Recipe

1. Your oven should be preheated to 400°F (200°C). An 8-inch square baking pan or cast-iron skillet, approximately the same size, should be greased.

2. In a big mixing bowl, thoroughly combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.

3. In a separate bowl, mix together with a whisk the buttermilk, melted butter, eggs, and vegetable oil until it is combined well.

4. Combine the wet ingredients with the dry ingredients, taking care to gently stir with a spatula or wooden spoon until the two are just mixed together. This is not batter that should be mixed to death – the lumps in it are a good thing.

5. Pour the batter into the baking pan that has been prepared and use the spatula to spread it evenly.

6. Put the pan in the oven that has been preheated and let it bake for 20 to 25 minutes. Check to see if the top is golden brown and if a toothpick inserted into the center comes out clean.

7. After baking, take the pan out of the oven and let the cornbread sit in the pan on a wire rack for about 10 minutes to cool.

8. Transfer the cornbread to a cutting board with care. Run a knife around the edges and use a spatula to lift it out of the pan.

9. Cut the cornbread into squares or wedges while it is still warm for serving.

10. The cornbread is best served warm and slathered with butter or honey. Enjoy!

Cornbread Recipe Equipment Needed

1. Oven
2. 8-inch square baking pan or cast-iron skillet
3. Mixing bowl (large)
4. Mixing bowl (separate)
5. Whisk
6. Spatula or wooden spoon
7. Wire rack
8. Knife
9. Cutting board
10. Toothpick

FAQ

• Can I use a substitute for buttermilk?Indeed, a straightforward substitute is regular milk combined with a tablespoon of lemon juice or vinegar.
• What type of cornmeal is best?Choose yellow cornmeal for a classic taste and texture, but feel free to substitute in white cornmeal if that’s what you have.
• Is it necessary to use both oil and melted butter?The best texture and flavor come from using both oil and melted butter, but if you want to use only one, that’s fine too.
• How do I store leftover cornbread?Keep any uneaten cornbread in an airtight container.\n\nAt room temperature, it will stay fresh for two days.\n\nIn the refrigerator, it will last for five more days.
• Can I add other ingredients like cheese or jalapeños?Yes, you can add up to 1/2 cup of shredded cheese or chopped jalapeños for flavor.

Cornbread Recipe Substitutions and Variations

For 1 cup all-purpose flour: substitute whole wheat flour for a denser texture. Use 1 cup of whole wheat flour.
For 1 cup buttermilk: mix 1 cup milk with 1 tablespoon of lemon juice or white vinegar to make a substitute.
Use 1/4 cup coconut oil for a slight coconut flavor instead of 1/4 cup melted butter.
For 1/4 cup granulated sugar: substitute with 1/4 cup honey or maple syrup; reduce buttermilk by 2 tablespoons to balance moisture.
For 1/4 cup vegetable oil, substitute with 1/4 cup melted unsalted butter for a richer flavor.

Pro Tips

1. Room Temperature Ingredients Ensure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and results in a more even texture in the finished cornbread.

2. Preheat the Skillet If you’re using a cast-iron skillet, preheat it in the oven while you mix the ingredients. Pouring the batter into a hot skillet will give the cornbread a deliciously crispy bottom and edges.

3. Additions for Flavor Consider adding a cup of corn kernels, chopped jalapeños, or shredded cheddar cheese to the batter for extra flavor and texture.

4. Avoid Overmixing When combining wet and dry ingredients, stir until just mixed. Overmixing can result in a tough cornbread due to the development of gluten in the flour.

5. Check for Doneness If your cornbread is browning too quickly but isn’t done in the center, cover it loosely with aluminum foil for the last few minutes of baking. This prevents over-browning while allowing the center to set.