How to Make Homemade Cornbread
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How to Make Homemade Cornbread
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Learn everything you need to know about how to make homemade cornbread that cooks up light, fluffy, and lightly sweet. It's the best traditional, southern-style, buttermilk cornbread recipe from scratch to serve as a side dish or use it to make homemade cornbread stuffing.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup fine yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup light brown sugar packed
- ¾ cup frozen corn thawed
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter 1 stick, melted and cooled slightly
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
- Add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
- Cut into pieces and serve.
Notes
- Be sure to check the full post above for more tips about the ingredients, variations, serving ideas, and more.
- Combine dry and wet ingredients separately. This helps prevent over-mixing which can result in a tough, dense cornbread.
- Ensure you don't over-bake your cornbread, which can lead to a dry, crumbly final product. Check for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean, your cornbread is done.
- Use buttermilk for a moist and rich flavor. If you don't have buttermilk handy, you can make a substitute by adding a tablespoon of vinegar or lemon juice to every cup of milk and letting it sit for a few minutes before using.
- Allow your prepared batter to rest for a few minutes before baking to improve your cornbread's texture. This allows the cornmeal to absorb liquids resulting in a more tender crumb.
- Let the cornbread cool after baking for a few minutes before cutting into it to be sure the cornbread will hold its shape and not crumble.
- DO NOT over mix your batter! That will make tough cornbread.
Nutrition Information
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Calories
264kcal
(13%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
80mg
(27%)
Sodium
412mg
(17%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
467IU
(9%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 412mg | 17% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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