Homemade Cornbread
User Reviews
4.9
Homemade Cornbread
Description
Homemade Cornbread blends equal parts cornmeal and all-purpose flour with leavening agents baking powder and baking soda, plus salt for flavor balance. The wet ingredients include milk or buttermilk, egg, melted unsalted butter, sugar, and honey which add moisture and sweetness.
The batters are combined until just mixed and baked in a greased 8x8-inch pan at 350°F until the top springs back and a toothpick comes out clean. The result is a golden-topped bread with a tender, moist crumb characteristic of classic cornbread.
This cornbread works well alongside soups, chili, or barbecue dishes, and the texture withstands slicing after cooling. Adjust baking time as needed based on oven and pan size.
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 cup cornmeal spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- ¼ teaspoon baking soda
- 1 cup milk or buttermilk
- 1 egg large
- ¼ cup unsalted butter plus more for the pan, melted, or neutral oil
- ¼ cup sugar
- 2 tablespoons honey
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
- In a medium bowl, whisk together the milk, egg, melted butter, sugar, and honey.
- Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 35 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 20 minutes before slicing and serving.