Cornbread is a classic Southern comfort food that has been a staple on dinner tables for generations. Its slightly sweet flavor, rich texture, and golden-brown crust make it the perfect accompaniment to hearty stews, chili, or fried chicken. Whether you’re hosting a family dinner or preparing a simple side dish, cornbread is incredibly easy to make and always a crowd-pleaser. This recipe delivers a moist, tender cornbread with a touch of sweetness from brown sugar and honey, balanced by the rich tang of buttermilk. It’s perfect for any occasion, from a casual meal to a festive holiday spread.
Ingredients
To make this delightful cornbread, you will need a few basic ingredients that are likely already in your kitchen. The main ingredients include cornmeal, flour, and buttermilk, which combine to create the bread’s classic texture. The addition of sugar, honey, and butter brings a subtle sweetness and richness, while the egg adds structure. A touch of baking powder and baking soda helps the cornbread rise, resulting in a fluffy yet dense loaf.
The ingredients you will need are:
1 cup fine cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
½ cup unsalted butter, melted and slightly cooled
1/3 cup packed light or dark brown sugar
2 tablespoons honey
1 large egg, at room temperature
1 cup buttermilk, at room temperature
Instructions
Start by preheating your oven to 400°F (204°C) and greasing a 9-inch square baking pan with a light dusting of flour. This ensures your cornbread will bake evenly and come out of the pan easily. Once the pan is ready, move on to preparing the dry and wet ingredients.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will form the base of your cornbread, so make sure they are well-mixed for even distribution of leavening agents.
In a medium-sized bowl, combine the melted butter, brown sugar, and honey. Whisk them together until the mixture is smooth and slightly thickened. Then, add the egg, whisking until fully incorporated. Once the egg is mixed in, pour in the buttermilk and continue to whisk until everything is well-combined. This step ensures that your cornbread will have a moist, flavorful crumb.
Now that the wet ingredients are prepared, pour them into the bowl of dry ingredients. Stir gently with a whisk or spoon, mixing until just combined. Be careful not to overmix, as this could result in a dense texture. The batter will be slightly lumpy, and that’s perfectly fine.
Next, transfer the batter to the prepared baking pan and spread it out evenly. Place the pan in the preheated oven and bake for 20 minutes, or until the top of the cornbread is golden brown and a toothpick inserted into the center comes out clean. The edges should have a crisp, golden crust. If you like your cornbread with a firmer texture, feel free to bake it for an additional 5 minutes.
Once baked, remove the pan from the oven and let the cornbread cool for a few minutes before slicing it into squares. This short cooling period helps the bread set while still allowing the inside to remain warm and moist.
Tips
To make the best cornbread, there are a few simple tips you can follow. First, use freshly ground cornmeal if possible. It imparts a richer, more complex flavor compared to pre-packaged cornmeal. Also, make sure to measure the flour and cornmeal correctly—scoop the ingredients into the measuring cup and level them off with a knife to avoid adding too much dry mixture, which can make your cornbread dry.
If you prefer a slightly less sweet cornbread, you can reduce the brown sugar or honey by a tablespoon or two. This recipe offers a nice balance, but everyone’s taste is different. If you like extra richness, consider adding a bit of sour cream to the wet ingredients.
Another great tip is to make sure that your buttermilk is at room temperature, as this helps to ensure the batter mixes smoothly. If you don’t have buttermilk on hand, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar. The acidity will provide a similar effect to buttermilk and help the cornbread rise properly.
Serving Suggestions
Cornbread pairs wonderfully with a variety of dishes. It’s particularly great with hearty stews, soups, and chili. For a Southern-inspired meal, serve it alongside fried chicken or barbecued meats. You can also enjoy it as a breakfast bread, especially when slathered with butter and honey.
If you’re hosting a Thanksgiving dinner, cornbread is an excellent addition to your spread. It’s great for soaking up gravy or served alongside mashed potatoes. For an extra special touch, try serving it with a dollop of whipped honey butter.
Storage
Cornbread is best enjoyed fresh, but if you have leftovers, they can be stored for later. Let the cornbread cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, wrap the cornbread in foil and freeze it for up to 3 months. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes.
FAQ
Can I make this cornbread ahead of time?
Yes! You can prepare the batter a day in advance and store it in the refrigerator. Simply bake it the next day as directed.
Can I add extras to the cornbread?
Absolutely! Feel free to fold in extras such as shredded cheese, chopped jalapeños, or crispy bacon bits for added flavor and texture.
Why is my cornbread dry?
If your cornbread turns out dry, you may have overmixed the batter or used too much flour. Be sure to measure your ingredients carefully and stir the batter gently.
Conclusion
This cornbread recipe is an easy, foolproof way to make a delicious, moist loaf with a perfectly golden crust. With the combination of sweet honey, rich brown sugar, and tangy buttermilk, this cornbread is sure to be a hit at any meal. Whether you’re serving it for a casual dinner or a holiday gathering, it’s the perfect side dish to complement a wide variety of flavors.
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Cornbread Recipe 🌽
Description
A moist and slightly sweet cornbread with a golden-brown crust, perfect as a side dish for any meal or special occasion. This recipe combines cornmeal, buttermilk, and honey for a flavorful treat.
Ingredients
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• 1/3 cup light or dark brown sugar, packed
• 2 tablespoons honey
• 1 large egg, at room temperature
• 1 cup buttermilk, at room temperature
Instructions
1️⃣ Preheat the oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan.
2️⃣ In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside.
3️⃣ In a medium bowl, whisk together melted butter, brown sugar, and honey until smooth. Add the egg and whisk until combined, then stir in buttermilk.
4️⃣ Pour the wet mixture into the dry ingredients and mix until just combined. Avoid overmixing.
5️⃣ Pour the batter into the prepared pan and bake for 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6️⃣ Allow the cornbread to cool slightly before slicing and serving. Enjoy with butter, honey, or your favorite topping