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!
1 and 1/4cupsall-purpose flour
1 and 1/4cupscornmeal
1 and 1/4teaspoonbaking powder
3/4cupunsalted butter (1 and 1/2 sticks), melted and slightly cooled
1/2cuplight or dark brown sugar
2largeeggs, room temperature
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.
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 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.
Optional Add-Ins: 1 cup shredded cheddar cheese, 1 cup corn (fresh or frozen, no need to thaw), 1 chopped jalapeño pepper.