I think one of the best combinations you’ll ever find is cornbread with chili. They’re the perfect partners in crime, finding a cozy spot in your belly every time. Even without chili though, this sweet cornbread recipe is an awesome side to throw down for the family, and it’s easier than you think to make from scratch!
Best Cornbread Recipe
You want that slightly sweet yet slightly salty cornbread for dinner tonight? This is the best cornbread recipe to make. It’s full of flavor and has a great texture that you’ll love with any of my chili recipes or for a tasty side any time.
Homemade Cornbread Ingredients
- All-purpose flour – This is how we get started.
- Yellow cornmeal – Can’t have cornbread without this, plus it gives it that lovely yellow color. The star in any recipe for cornbread.
- Baking soda and baking powder – Both of these help make it soft and delightful while getting it to rise.
- Buttermilk – A necessity in any proper buttermilk cornbread recipe.
- Eggs – Binds the cornbread together.
- Butter – Go with unsalted and have it melted and ready before you start.
- Salt – Just a little is all you need for balance.
Easy Cornbread Recipe
I don’t know about you, but I don’t want the wife and kids to suffer through a bland box mix of cornbread. Especially when you can make this simple cornbread recipe from scratch in just 30 minutes with only 8 ingredients. Try this easy cornbread recipe and you’ll never go back to a box again.
How do you Make Cornbread from Scratch
To make this homemade corn bread recipe, you’ll start by preheating your oven to 400F and melt your butter in a 9-inch cast iron skillet without burning it. As that heats, whisk the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of these and add the buttermilk and eggs. Mix this well to combine, then slowly add that melted butter which should be cooled now so you don’t scramble up the eggs. Take the cast iron skillet from the oven and add the batter, then bake your cast iron cornbread until it is golden brown. Let it cool 8 to 10 minutes before you slice and serve.
Expert Tips and Tricks for the Perfect Corn Bread Recipe Every Time
- Use cast iron. I made this moist cornbread recipe for a cast iron skillet which gives it that down-home flavor. But you can also do this in a 9-inch square baking dish if that’s what you’ve got. However, I highly recommend making a cast iron skillet cornbread. Its easy and the cast iron helps form a tasty crust.
- No buttermilk? Make it by adding a tablespoon of either white vinegar or lemon juice to a cup of milk. Making a cornbread recipe with buttermilk is the traditional way of making a proper corn bread.
- Make sure the butter cools before mixing in. If you don’t, you will wind up with scrambled eggs instead of a batter.
- Check the center. Using a toothpick, you can tell if your homemade corn bread recipe is cooked through and ready to cool.
What is cornbread made of?
A homemade cornbread recipe is made with flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, and butter.
What kind of cornmeal is used in cornbread?
Yellow cornmeal is used to make cornbread. You can also use white cornmeal if that’s what you have.
What does adding an extra egg to cornbread do?
It helps bind the cornbread together better so it won’t fall apart all over the place.
Do you have to use baking powder in cornbread?
You need to use baking powder in cornbread. Without it, it will not rise. If you’re out of baking powder, you’ll need to use something else. Self-rising flour can replace the flour, baking soda, and the salt in the recipe.
Is oil or butter better for cornbread?
Butter is definitely better because it adds a richness with that signature buttery taste.
Do you put egg in cornbread?
Yes, it needs to bind the batter together. In this recipe, you will use 2 eggs which will give it a moist and cake-like texture.
How to make homemade cornbread?
Just follow this recipe and you’ll be on your way to making homemade cornbread. It requires flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, and butter.
What to add to cornbread to make it taste better?
For this recipe, buttermilk is used. It adds that zing and depth, plus keeps it moist and delicious.
Is cornbread supposed to be sweet?
Cornbread should be a little sweet without being cloying. It should still complement savory foods quite well rather than be like a dessert.
How do you make cornbread moist?
Cornbread becomes moist by using buttermilk and 2 eggs in the batter. This gives it the best texture.
What’s the difference between Southern cornbread and regular cornbread?
Southern cornbread features a buttery finish and uses more eggs. The eggs give it more of a cake-like texture that doesn’t crumble apart.
How Long to Bake Cornbread?
When making cornbread in a cast iron skillet, you can bake it at 400F for 20 minutes or until golden brown. Remember to check the center with a toothpick to make sure it has cooked through.
How long does cornbread stay in the oven?
Cornbread should bake for about 20 minutes in the oven at 400F.
What temperature should cornbread be when done?
Use a thermometer and check the center to see if your cornbread is ready. It should read at 194F.
How to Store Cornbread?
Cornbread is fine on the counter when stored properly. It should be away from sunlight and heat. If you want it to last longer, put it in the fridge.
How Long Does Cornbread Last?
Cornbread can last a few days on the counter, but after that, should be in the fridge. In the fridge in an airtight container, it will last for a week.
Can You Freeze Cornbread?
If you’ve made more cornbread than can be eaten in that amount of time, put it in the freezer. Use a heavy-duty freezer bag or airtight container and it will last about 3 months.
How to reheat Cornbread?
It’s easy with the oven. Preheat it to 350F, wrap it in foil in an oven-safe dish, and bake for about 15 minutes tops.
Watch How To Make Cornbread in a Skillet (Video)
Classic Skillet Cornbread Recipe
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup buttermilk
- 2 eggs
- 1/2 cup unsalted butter (melted)
- This cornbread was made for. A cast-iron skillet! However, it works just as well in a 9- inch square baking dish. Start by preheating the oven to 400F and heat 1/2 cup of butter in a 9 inch cast iron skillet right before adding the batter (make sure the butter doesn’t burn inside the skillet).
- In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt. Create a small well in the center of your dry ingredients and add in the buttermilk and eggs. Mix well to combine, then slowly add in the cooled melted butter to avoid scrambling the eggs.
- Remove your cast-iron skillet from the oven and pour the batter in. Bake the cornbread until reaches a golden brown color and a toothpick in the center comes. Allow to cool 8-10 minutes before slicing and serving.