Easy Cornbread Recipe
This homemade cornbread is soft, moist, and slightly sweet with a golden crust. Made in two bowls with simple ingredients, it’s the perfect side for any meal!
What is Cornmeal and Which Type is Best for Cornbread?
Cornmeal is a coarse flour made from dried corn kernels, commonly used in cornbread, polenta, and coatings for fried foods. It comes in different grind sizes: fine, medium, and coarse.
- Fine cornmeal gives a softer texture, making cornbread more cake-like.
- Medium cornmeal provides the best balance, offering a slight crunch while keeping the bread moist.
- Coarse cornmeal adds a hearty, rustic texture but may require more liquid.
For the best cornbread, medium-grind or stone-ground cornmeal is ideal. It delivers the perfect texture—soft yet slightly crumbly with a rich corn flavor. Stone-ground cornmeal retains more natural oils and nutrients but should be stored in the fridge or freezer to prevent spoilage. Choosing the right cornmeal depends on your preference, but medium-grind ensures a classic, well-balanced cornbread.
The Secret to the Best Cornbread
Making the perfect cornbread comes down to a few key techniques. Follow these tips for the best results:
- Use Buttermilk – It adds moisture, tenderness, and a slight tang that enhances the flavor.
- Don’t Overmix – Stir the batter just until combined. Overmixing can lead to dense, tough cornbread.
- Melted Butter for Richness – Butter gives the cornbread a rich, buttery taste while keeping it soft.
- Preheat the Pan – Pouring the batter into a hot greased pan creates a crispy, golden crust.
- Check for Doneness Early – Bake until a toothpick inserted in the center comes out clean to avoid dryness.
More Recipes
Easy Cornbread Recipe
Equipment
Ingredients
- 1 cup (125 g) All-purpose flour
- 1 cup (120 g) Yellow cornmeal
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup (115 g) Butter melted
- â…“ cup (67 g) White/brown sugar or honey
- 2 Eggs
- 1 cup (240 ml) Buttermilk
Instructions
- Preheat oven to 400°F (200°C). Grease an 8-inch (20cm) square baking pan. Set aside.
- In a large bowl whisk flour, cornmeal, salt, baking powder, baking soda. Set aside.
- In a separate bowl, whisk melted butter and sugar. Then, add eggs and whisk until combined. Add buttermilk and whisk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Do not over mix.
- Pour batter into prepared baking pan. Bake for 20-25 minutes or until golden brown on top, until and a toothpick inserted in the center comes out clean.
- Allow to slightly cool before slicing. Serve with butter and honey or jam.
Video
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
- Cornmeal Texture Matters: For a classic texture, use medium-grind cornmeal. Fine cornmeal will make the cornbread softer, while coarse cornmeal will add more crunch.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense and tough cornbread.
- Checking for Doneness: The cornbread is ready when it turns golden brown and a toothpick inserted in the center comes out clean. If needed, bake for a few more minutes, checking carefully.
- Storage & Reheating: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for a few minutes.
- Watch the Video! For a better understanding of the recipe steps and consistency, I recommend watching the video recipe. It will help you get perfect results!
- Check the FAQs: I also recommend reading the FAQs located under the recipe card for additional tips, troubleshooting, and variations.
Nutrition
Frequently Asked Questions
Yes, but buttermilk adds moisture and a slight tang to cornbread. If substituting, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5-10 minutes.
Yes! You can reduce or omit the sugar for a more savory version. You can also replace it with honey for a natural sweetener option.
Overbaking or overmixing the batter can make it dry. Check for doneness at 20 minutes, and avoid overmixing the batter to keep it moist.
Absolutely! Wrap slices in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.
¡Deliciosa, esta receta de pan de maÃz! Recordaba en mi infancia haberlo probado asà en cuadritos y bañados con miel. HabÃa probado varias recetas y ninguna era como la que recordaba hasta que probé la tuya. Muchas gracias mi Pk y yo quedamos prendados de tu pan de maÃz.
This really is one of the best (and might just be the best) cornbreads I’ve ever had! Super moist and flavorful, with nice crisp edges.