Easy Homemade Corn Bread Recipe
User Reviews
5
Easy Homemade Corn Bread Recipe
Description
This Homemade Corn Bread recipe uses a blend of cornmeal and all-purpose flour with eggs, melted unsalted butter, and full-fat buttermilk to achieve a tender yet firm texture. The leavening agents baking powder and baking soda allow the bread to rise and keep a soft crumb. Sugar adds mild sweetness, though it is optional. The batter is whisked to combine and then baked in either a seasoned cast iron skillet or casserole dish at 400°F until the top is browned and the center is just set.
The bread's surface forms a golden crust while the inside remains moist with a balance of sweetness from the sugar and tang from the buttermilk. It pairs well with butter and is suitable for serving warm or cooled. The baking time varies slightly with the pan used, ensuring proper doneness without dryness.
You can prepare this cornbread up to a day in advance and reheat by wrapping it in foil and warming in the oven or microwave. Storage at room temperature is possible for up to 4 days, refrigerated for about a week, or frozen for up to 3 months. Adjusting flour type or omitting sugar can tailor the bread to preference.
Ingredients
- 3 egg
- 4 tablespoons unsalted butter melted
- 1 ½ cups buttermilk full fat
- 1 ½ cups cornmeal yellow
- ¾ cup sugar
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- 2 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°.
- Next, whisk together the eggs, butter, and buttermilk in a large bowl until combined.
- Add the cornmeal, sugar, flour, baking soda, baking powder, and salt and whisk or fold together until completely combined.
- Transfer the batter to a well-seasoned 10” cast iron skillet or a 13x9 casserole dish sprayed with no-stick spray.
- Bake at 400° for 25-28 minutes in the skillet or 20-22 minutes in the casserole dish. It will be browned on top and just about firm in the center.
- Serve warm or cool with butter.
Notes
- You can make the cornbread up to one day ahead and reheat wrapped in foil at 325°F for 3-5 minutes or in the microwave.
- Store covered at room temperature for up to 4 days or refrigerate for up to 7 days; freeze well for up to 3 months.
- Sugar is optional and can be adjusted to taste.
- Using bread flour requires adding an extra egg to the batter for proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 484mg | 20% |
| Potassium | 510mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 338IU | 7% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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