Easy Cornbread Recipe
User Reviews
4.7
Easy Cornbread Recipe
Description
The cornbread starts with a dry mix of cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt, ensuring a balanced leavening and slight sweetness. The wet ingredients—buttermilk, eggs, and melted butter—are whisked separately and combined into the dry mix to form a batter. Baking begins at a high temperature in a preheated cast iron skillet to encourage crust formation, then the oven is lowered to finish baking evenly over 20 to 25 minutes.
The result is a firm yet tender bread with a golden crust and slightly crumbly interior. Cooling for 15 minutes before slicing allows it to set properly. This cornbread pairs well with savory dishes or can be sweetened further with honey when served.
Use a 10½- or 12-inch skillet and wrap cooled leftovers to maintain freshness at room temperature for a few days, or refrigerate up to six days. It also freezes well for up to three months, and reheating in a moderate oven restores warmth and texture.
Ingredients
- 1¼ cups cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1⅓ cups buttermilk
- 2 large egg lightly beaten
- 8 tablespoon butter unsalted, melted
Instructions
- Preheat the oven to 425°F and place a large cast iron skillet inside to heat it while you make the batter.
- Combine the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet.
- Reduce the oven temp: Carefully remove the skillet from the oven then reduce the oven temperature to 375°F.
- Bake the cornbread: Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey.
Notes
- A 10½-inch or 12-inch cast iron skillet works well for this recipe to create a good crust and even baking.
- Store wrapped cornbread at room temperature up to 3 days or refrigerate for up to 6 days to keep it fresh.
- Freeze tightly wrapped cornbread for up to 3 months; thaw at room temperature before reheating it in the oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 247kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 70mg | 23% |
| Sodium | 221mg | 9% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 394IU | 8% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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