Cornbread Recipe
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5.0
21 reviews
Excellent
Cornbread Recipe
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This cornbread recipe is easy to make from scratch with or without buttermilk! It's moist with just the right amount of crumbly texture. This is a great side dish recipe for soups and chili!
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Ingredients
Cornbread:
- 1 cup cake flour can use regular flour if needed
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup salted butter melted and slightly cooled. (Equal to 8 tbsp. or 1 stick.)
- 2 tablespoons honey
- 2 tablespoons sugar optional
- 2 large eggs
- ¾ cup sour cream
- ¼ cup milk preferably whole
For Skillet:
- 1 tablespoon salted butter softened
Instructions
- Preheat oven to 400 degrees.
- Mix the dry ingredients: In a large bowl, combine the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a medium bowl, combine the melted butter, honey, and sugar until well-combined. Add the eggs and whisk until combined. Whisk in the sour cream and the milk until combined. Set aside.
- Prepare the cooking vessel: Rub the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon softened butter. (A 10 x 10-inch baking dish may also be used.) Let it heat over medium heat on the stove top until the butter is melted and begins to sizzle/foam. You can also do this in the oven if using a baking dish. The objective is to heat up the pan so that it sizzles a little when you add the batter.
- Combine wet/dry ingredients: Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined, don’t overmix. Pour it into the skillet/baking dish and use a silicone spatula to gently spread it in an even layer.
- Bake: Transfer to the oven and bake for 20 minutes, or until light brown on top and darker brown around the edges.
- Serve with chili, chili mac or soup!
Notes
- Microwave:
- Oven:
- Wet a paper towel and squeeze all excess moisture out so that it's damp. Wrap it loosely around the cornbread and place it on a microwave-safe plate.
- Reheat for 15 seconds, or until warm.
- Consider reducing the power to 50% or using the reheat setting if you have one, this will take a little bit longer to reheat but it will reheat more evenly.
- Place the cornbread on a baking sheet and cover it with foil.
- Bake at 325° for 8-10 minutes. Top it with butter to add extra moisture after as well.
- Wrap it tightly in saran wrap and store at room temperature for up to 4 days.
- Nutritional information below is per serving. This recipe makes 8 servings.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
221mg
(9%)
Potassium
243mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
605IU
(12%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 221mg | 9% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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