Homemade Cornbread
User Reviews
5
Homemade Cornbread
Description
This Homemade Cornbread recipe uses fine or medium yellow cornmeal mixed with all-purpose flour, sugar, baking powder, and kosher salt. Incorporating melted unsalted butter, buttermilk, and a lightly beaten egg yields a thick, lumpy batter that bakes into a golden-brown bread. The thick batter ensures a moist interior without overmixing.
It is baked in a buttered cast iron skillet or an 8x8 inch baking dish at 400°F until a toothpick comes out clean, typically about 25 minutes. The crust develops a light golden color while the crumb remains tender and moist.
Cornbread is best served warm or within a few hours of baking. Leftovers can be wrapped tightly and frozen up to six weeks or refrigerated for a shorter time. For flour-free variations, cornmeal can be increased, and an extra egg added to compensate. Adjust sweetness by increasing sugar if desired.
Ingredients
- 1 cup cornmeal fine or medium, yellow
- 1 cup all-purpose flour
- ⅓ cup sugar
- 4 teaspoon baking powder
- 1 teaspoon kosher salt
- ⅓ cup butter melted, plus more for greasing the dish, unsalted
- 1 cup buttermilk
- 1 large egg lightly beaten
Instructions
- Pre-heat oven to 400°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Add the butter, buttermilk, and egg and use a wooden spoon to mix together until just combined. The batter will be very thick and lumpy. Don't over mix!
- Melt 1 tablespoon in a 8" or 9" cast iron skillet, and swirl around to cover the bottom of the pan. Or, grease an 8"x8" baking dish with softened butter or cooking spray.
- Transfer the batter into the skillet, or dish, and use the back of a wooden spoon (or your fingers) to evenly spread.
- Bake until golden brown and an inserted toothpick comes out clean, about 25 minutes.
Notes
- Use fine or medium yellow (or white) cornmeal; avoid coarse cornmeal, polenta, or masa harina.
- Increase sugar to ½ cup for a sweeter cornbread.
- For a flour-free version, omit flour, double cornmeal to 2 cups, and add an extra egg.
- Mix until just combined; thick and lumpy batter is normal and desirable.
- Baked cornbread can be frozen for up to 6 weeks.
- Serve cornbread fresh or within a few hours for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 336mg | 14% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 324IU | 6% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
