I have always been a fan of cornbread, but this cornbread recipe is my absolute favorite. After tons of recipe testing, I landed on the perfect ratio of ingredients to produce a moist and buttery cornbread recipe. I guarantee that you will love this recipe just has much as I do!

Welcome to the 5th and final day of Turkey Week! Let's take a quick look back at the recipes that have been shared.

• Day 4: The Best Creamy Mashed Potatoes
• Day 3: Brown Butter Garlic Mushrooms
• Day 2: Our Family Cranberry Sauce Recipe
• Day 1: Easy Homemade Herbed Stuffing

Why Is This Cornbread Recipe The Best?

It's a bold statement to say "the best", but it truly is.

• Easy: There's nothing complicated about this recipe. Just 2 bowls and then it bakes for 20 minutes. That's it!
• Ingredients: We're using basic pantry ingredients for this recipe, most of which you probably already have on hand.
• No Mixer: There's no need for a mixer, just bowls and a whisk!
• Moist: Cornmeal can make cornbread incredibly dry but this recipe is just moist enough to keep the crumb together.
• Buttery: Has the just the right amount of butter without being too overpowering.

Cornbread can be finicky— when done wrong it can produce a dry, crumbly, and flavorless cornbread. But when done right it can be tender, moist, and flavorful.

Cornbread Ingredients

• Flour: The flour helps provide structure to the cornmeal.
• Cornmeal: Cornbread isn't a thing without cornmeal. It adds lots of flavor.
• Baking Powder & Baking Soda: The combination of these help the cornbread rise.
• Salt: The salt helps bring out and balance flavors.
• Butter: Butter is a main flavor in this cornbread recipe. The butter equally provides flavor and tenderness.
• Brown Sugar: Using brown sugar over granulated sugar is key for flavor.
• Eggs: Using eggs provides structure.
• Buttermilk: The buttermilk adds a ton of flavor and moisture.

How To Make Cornbread

Let me walk you through the steps.

1. Mix Together Dry Ingredients: Whisk together the flour, cornmeal, leavening agents, and salt together in a large bowl.
2. Mix Together Wet Ingredients: Whisk together the butter, brown sugar, eggs, and buttermilk in another bowl.
3. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir together. Avoid overmixing.
4. Bake: Pour into a 9x13 baking dish and bake at 400°F for 20 minutes.

My Favorite Cornbread Recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Yield: 12 servings

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Description

I have always been a fan of cornbread, but this cornbread recipe is my absolute favorite. After tons of recipe testing, I landed on the perfect ratio of ingredients to produce a moist and buttery cornbread recipe. I guarantee that you will love this recipe just has much as I do!

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Ingredients

• 1 and 1/4 cups all-purpose flour
• 1 and 1/4 cups cornmeal
• 1 and 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (1 and 1/2 sticks), melted and slightly cooled
• 1/2 cup light or dark brown sugar
• 2 large eggs, room temperature
• 1 cup buttermilk*

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Instructions

• Preheat the oven to 400°F. Grease a 9x13 baking pan. Set aside.
• Whisk together the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• In a medium boil, whisk the melted butter, brown sugar, and eggs together until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
• Pour the batter into the prepared baking pan. Bake for 20 minutes or until slightly golden brown on the top and the center is cooked through— use a toothpick to check for doneness. The edges should be crispy. Allow to cool before slicing and serving.
• Serve cornbread with butter, honey, or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

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Notes

1. Make Ahead Instructions: You can freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave. Leftovers can be stored at room temperature for up to 1 week when wrapped tightly.
2. Buttermilk: Buttermilk is needed for this recipe. Most don't keep this on-hand which is OK, neither do I! You can make DIY buttermilk by added 2 teaspoons of lemon juice or white vinegar, even rice vinegar, to a liquid measuring cup. Then add whole milk to make 1 cup total. Stir together and let stick for 5 minutes.
3. Optional Add-Ins: 1 cup shredded cheddar cheese, 1 cup corn (fresh or frozen, no need to thaw), 1 chopped jalapeño pepper.

Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!

Tagged in: cornbread, side dish, thanksgiving