Every time we have a backyard BBQ, my husband mans the grill. I’ll handle the sides, but he has one request that is non-negotiable: my homemade Southern cornbread recipe. Cornbread is just one of those things that goes so beautifully with sticky barbecue-sauced fingers. Butter it up or enjoy it dipped in the sauces from that barbecue. A great recipe does not need to be complicated. Believe it or not, it takes just 30 minutes from start to finish!
Best Cornbread Recipe
I remember buying cornbread in the store, thinking it would be more complicated to make. It’s not though. Less than 10 ingredients and you have made-from-scratch cornbread that tastes just like heaven if heaven were made of cornbread.
- Yellow cornmeal – you can’t have cornbread without it and its the foundation of your cornbread mix!
- All-purpose flour – this lets your cornbread rise while giving it that spongy consistency (You can also use gluten-free all-purpose flour!)
- Buttermilk – the secret to the best cornbread on the planet! Some people use whole milk but a true buttermilk cornbread recipe really takes it up a notch.
- Unsalted butter – for that moist texture and rich flavor
- Sugar – every batch of Northern cornbread needs to have a hint of sweetness
- Salt – only a little pinch is needed to balance the savory and sweet flavors
You gonna eat your cornbread?
What is the difference between northern and southern cornbread?
Cornbread from the north isn’t all that sweet. It doesn’t use as many eggs either. Meanwhile southern cornbread has a buttery finish, more eggs, and can be made with white or yellow cornmeal.
Easy Cornbread Recipe
This is one easy cornbread recipe too since it only requires 9 ingredients and 30 minutes total of your time. Incidentally, the prep time is only 10 minutes. You’ve got 10 minutes, right? That’s faster than going to the store and picking up already-made cornbread with additives in it. Making cornbread is quick and easy, and this simple cornbread recipe is perfect for beginners.
How Do You Make Cornbread from Scratch?
Making cornbread from scratch is so much easier than it looks. You’ll combine the dry ingredients, then add the wet ones. Just follow the expert tips and tricks for making the best cornbread and it will all come out perfectly after 20 minutes of baking!
How to Make Moist Cornbread
This moist cornbread recipe calls for butter and buttermilk which should leave you with moist cornbread. However, if you want to make it extra moist, you can rub some butter on the top before serving for an even richer flavor!
Expert Tips and Tricks for the Perfect Cornbread
- Use fresh cornmeal – If you want your cornbread to come out amazing, make sure your cornmeal is fresh. Believe it or not, it can go bad. Just take a sniff and it should be obvious.
- Don’t overmix – Don’t overmix your cornbread, do it by hand. You want a few lumps in there, the old-fashioned way.
- Heat the skillet early! – And one of the best tricks of all…follow the recipe below as it directs you to heat your pan or skillet in the oven first BEFORE adding the mixture. It will sizzle and make for that wonderful flavor when it’s all done! Its hard to beat a skillet cornbread recipe when it comes to old fashioned Southern taste.
Why do you put eggs in cornbread?
Eggs help keep it together. While you can skip them and use something else, your cornbread would be overly delicate.
What kind of cornmeal is used in cornbread?
You can use white or yellow cornmeal, though this recipe sticks with traditional southern roots for a sweet cornbread recipe that uses yellow cornmeal.
What to Serve with Cornbread
For my family, we love cornbread with barbecue. Pulled pork, ribs, barbecue chicken, and a great backyard barbecue spread always needs homemade cornbread recipe to pair with it. You can also serve chili with it or chicken fried steak. Cornbread is a wonderful accompaniment to so many meals!
Can you use polenta instead of cornmeal in cornbread?
Yes, you can. Polenta is very similar to cornmeal. It just has a different grind. It tends to be more expensive, but if you have polenta in your pantry and not cornmeal, it will save you a trip to the store. It is not traditional an will taste different but it can be done.
How do I make my cornbread crust crispy?
If you want your cornbread to be crispy on the outside, make cast iron cornbread. It’s what cast iron does so well!
Why is my cornbread so dry?
By nature, cornbread should be a bit crumbly. A balance of flour and corn meal will give it the right amount of gluten to keep it together and prevent it from having a dry texture.
How do you make cornbread in a pan?
If you want to make cornbread in a pan, you can follow my detailed instructions. You’ll want to grease that pan first all through the inside, heat the oil, and then bake it.
What is the best pan to cook cornbread?
In an old fashioned cornbread recipe, it’s traditional to use a cast iron skillet. Cast iron cornbread has a nice crusty and crunchy exterior. You could even use a cast iron Dutch oven.
How do you keep cornbread from sticking to cast iron?
If you use a cast iron skillet to make this sweet cornbread recipe, you’ll want to coat the skillet with a little vegetable oil, even on the sides. You’ll then place that skillet in your oven until the oil gets slightly hot before adding in your cornbread batter.
What do you grease a cornbread pan with?
This sweet cornbread recipe uses butter to grease the pan with and give it a delicious buttery taste. Even better, bacon grease is absolutely amazing to use for your cornbread pan!
How Long to Bake Cornbread
Once you pour your mixture into the hot skillet, you’ll bake it for 20 to 23 minutes. Watch to see if the top browns. Then check it in the center with a toothpick to see if it’s ready.
Is corn flour the same as cornmeal?
Both corn flour and cornmeal come from dried, milled corn but the texture is different. Cornmeal has a course grittiness while corn flour is smooth. Don’t use corn flour for your corn bread because it will turn out with a crumbly texture. Stick with cornmeal for cornbread.
Why do you put baking soda in cornbread?
Baking soda will help your cornbread rise when the recipe calls for acidic ingredients like buttermilk. As this recipe includes both baking soda and buttermilk, you have all the elements to get your cornbread to rise to the occasion.
How to Store Cornbread
If you have any cornbread left (very rare over here), it needs to go in the fridge. Wrap it with plastic or foil and then tuck it in a plastic zipper bag. You should eat it within the next 3 days. If you’re going to eat it within a couple days you can store it in a ziplock baggie at room temperature.
Can You Freeze Cornbread?
You bet! Just wrap it tightly (again with foil or plastic wrap), put it in a freezer bag and freeze. It will last a while in there frozen, but you probably won’t be happy with the taste after 9 months.
How to Reheat Cornbread
Cornbread is best reheated in the oven. Sure, you can nuke it for 30 seconds but it won’t taste the same. Preheat the over to 350F and cover your cornbread with aluminum foil in a baking pan to keep from burning the top. Heat for 10 to 15 minutes, adding butter when done to moisten it up.
Classic Cornbread Recipe
- 3/4 cup unsalted butter (melted)
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 1/2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup buttermilk
- 2 large eggs
- Preheat your oven to 400F. Grease a 9-inch square baking dish or a 9-inch cast iron pan with butter and place into the oven to heat up. You want to add extra flavor, grease the pan with bacon drippings, its delicious!
- In a large bowl, whisk together the the flour, cornmeal, sugar, baking powder, baking soda, and salt. No need for a separate bowl for your wet ingredients here, once the dry ingredients are mixed, make a well in the center. Using a measuring cup, add in the buttermilk and eggs and mix well to combine. Add in your slightly cooled melted butter until just combined.
- Remove your baking dish from the oven and pour the batter in. (The sizzle is exactly what you want!) Bake the cornbread for about 20-23 minutes or until the top browns with crispy edges and a toothpick test in the center comes out clean.
- Allow to cool for 10 minutes before slicing and serving. Enjoy straight out of the oven or top with your favorite toppings. Butter, a drizzle of honey, or cheddar cheese is delicious!
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