Homemade Cornbread Recipe
This easy Homemade Cornbread Recipe is moist, perfectly sweet, and incredibly soft on the inside with crispy brown edges. Perfect for an easy side dish!
Ingredients
- 1 cup (155 grams) yellow cornmeal
- 1 cup (125 grams) all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60 grams) unsalted butter, melted and slightly cooled
- ¼ cup (50 grams) granulated sugar
- ¼ cup (85 grams) honey
- 2 large eggs room temperature
- 1 cup (240 ml) buttermilk room temperature
Instructions
- Preheat the oven to 400°F (204°C). Grease an 8-inch square baking dish generously with butter or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate large mixing bowl, whisk together the melted butter, granulated sugar, honey, eggs, and buttermilk until fully combined.
- Add the dry ingredients to the wet ingredients and mix together until just combined. Pour the batter into the prepared baking pan and smooth it out.
- Bake at 400°F (204°C) for 18-22 minutes or until the edges are browned and a toothpick inserted into the center comes out clean.
- Remove from the oven, transfer to a wire rack to cool, then slice, and enjoy.
Notes
Store cooled cornbread in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Once the cornbread has cooled completely, you may store it in a freezer bag or container for up to 3 months. Thaw to room temperature before serving or reheat frozen slices/muffins in the microwave for 20-30 seconds.
Yellow Corn Meal: Make sure to use regular yellow corn meal and not self-rising corn meal. I really love Quaker yellow corn meal in this cornbread, but anything similar will be fine.
Unsalted Butter: I recommend unsalted butter so that you can control the amount of salt. If using salted butter, reduce the salt in this recipe to 1/8 teaspoon.
Buttermilk: If you don't have any on hand, you can use my homemade buttermilk substitute.
To make cornbread muffins: Spray the cavities in a 12-count muffin pan well with nonstick cooking spray or grease with butter. Evenly distribute the batter between all 12 cavities in the muffin pan. Bake at 400°F for 13-15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
To make skillet cornbread: Place a 10-inch cast iron skillet into the oven while you prepare the batter. Once the batter is ready, melt one tablespoon of butter in the microwave, then carefully remove the skillet from the oven (make sure to be careful - it will be hot!). Pour the melted butter into the skillet, use a pastry brush to brush it around the skillet, then pour the batter into the hot skillet. Return to the oven and bake at 400°F for 18-22 minutes or until a toothpick inserted into the center comes out clean.
For a jalapeño cheddar cornbread: After you combined the wet and dry ingredients, add 1/2 - 3/4 cup of shredded cheddar cheese and 2-3 chopped jalapeños with the seeds removed.