My Favorite Cornbread Recipe
This is my favorite cornbread recipe, one that I've been making for years. Moist and tender, slightly sweet, and buttery– you can have warm homemade cornbread on the table in just 35 minutes! Enjoy it plain, with honey, butter or jam.
Servings: 9 -12 servings
Calories: 384kcal
Ingredients
- ¾ cup unsalted butter melted and slightly cooled
- ½ cup light or dark brown sugar
- 3 Tablespoons honey
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 ¼ cups all-purpose flour
- 1 ¼ cups fine cornmeal
- 1 ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F. Generously grease a 9-inch baking pan or casserole dish. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and honey together until smooth. Then, whisk in the eggs until combined. Finally, whisk in the buttermilk.
- Add the flour, cornmeal, baking powder, baking soda, and salt. Whisk together until combined. Avoid over-mixing– the batter will be thick.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes. If needed, loosely cover the bread with aluminum foil at the 20-minute mark to prevent the top from browning too much. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Edges should be crispy.
- Allow to cool slightly before slicing. Serve cornbread plain or with butter, honey, or jam. Leftovers stay fresh at room temperature covered tightly for up to 1 week.
Notes
- 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.
- Buttermilk: Buttermilk is required for this recipe. If you're like me, you likely don't have buttermilk on hand so DIY it! Add 2 Tablespoons white vinegar or lemon juice to a liquid measuring cup, then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes. Whole milk is strongly recommended to mimic buttermilk for the best results, but you can use lower fat if needed.
- Cornmeal: You can use white or yellow cornmeal. Using yellow cornmeal will produce a more yellow "classic" look.
- Optional Add-Ins: Choose to add in up to 1 cup total of add-ins like 1 cup shredded cheddar cheese, 1 cup fresh or frozen corn (no need to thaw), 1 chopped jalapeño pepper, or ½ cup bacon pieces.
Nutrition
Calories: 384kcal | Carbohydrates: 49g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 265mg | Potassium: 166mg | Fiber: 3g | Sugar: 19g | Vitamin A: 577IU | Vitamin C: 0.03mg | Calcium: 89mg | Iron: 2mg
