Easy Cornbread Recipe
User Reviews
4.7
18 reviews
Excellent
Easy Cornbread Recipe
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Easy Cornbread recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter. Your friends and family will love this recipe at any summer BBQs or as a side dish for Thanksgiving!
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Ingredients
For the cornbread:
- 3 large eggs, at room temperature
- 1 cup (237 ml) buttermilk, at room temperature
- 1 cup (237 ml) milk, at room temperature
- ½ cup (114 grams) sour cream, at room temperature
- 2 tablespoons (42 grams) honey
- 1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground
- 1 1/2 cups (191 grams) all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons (25 grams) granulated sugar
- 3/4 teaspoon fine salt
- 4 tablespoons (57 grams) unsalted butter, melted
- 8 ounces (227 grams) fresh or canned sweet corn, drained and rinsed
For the whipped jalapeño honey butter (optional):
- 1 stick (113 grams) unsalted butter, divided, at room temperature
- 2 fresh jalapeños, diced (remove ribs and seeds for less spice)
- 2 tablespoons (42 grams) honey
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Instructions
Make the cornbread:
- Adjust an oven rack to the middle position and heat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined.
- Gradually stir in the melted butter. Fold in the sweet corn, being careful not to overmix.
- Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.
- Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.
Make the whipped jalapeno honey butter:
- While the cornbread is baking, in a small sauté pan on medium heat, melt 1 tablespoon (14 grams) of the butter. Add the diced jalapeños and sauté for 1 minute. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, whip together the remaining room temperature butter with the honey until fluffy, 2-3 minutes. Fold in the cooled, sautéed jalapeños. Serve with cornbread. If making ahead of time, remove to an airtight container and store in the fridge for up to 1 week.
Notes
- To Make Cornbread Muffins: Pour the batter until three-quarters full into about 24 muffin tin cavities and bake for about 25 to 30 minutes.
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User Reviews
Overall Rating
4.7
18 reviews
Excellent
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