The Best Cornbread Recipe
User Reviews
4.6
The Best Cornbread Recipe
Description
This cornbread recipe uses a blend of cornmeal and all-purpose flour along with baking powder and baking soda as leaveners. The wet ingredients include buttermilk, eggs, and melted butter for richness and moisture. Additionally, frozen corn kernels are blended with sugar and buttermilk for extra corn flavor and texture.
The batter is folded gently to retain a light texture before baking in a preheated oven to a deep golden brown. When done, the cornbread has a slightly crisp crust and a moist crumb with subtle sweetness and corn flavor. It’s a versatile side dish for chili, barbecue, or soups.
To store, cool the cornbread completely, then wrap tightly to freeze for up to three months. Thaw in the refrigerator and reheat wrapped loosely in foil for even warming.
Ingredients
- 1½ cups all-purpose flour unbleached
- 1 cup cornmeal yellow
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- ¼ cup light brown sugar
- ¾ cup corn kernels frozen, thawed
- 1 cup buttermilk
- 2 egg
- ½ cup butter unsalted, melted and cooled slightly
Instructions
- Preheat oven to 400 degrees F. Spray an 8-inch square glass baking dish with non-stick cooking spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.
- In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Fold the dry ingredients into wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not overmix!).
- Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until just warm, about 10 minutes longer. Cut into squares and serve. Leftovers can be stored, covered, at room temperature for up to 3 days.
Notes
- Cool cornbread completely before wrapping tightly for freezing to preserve texture.
- Freeze wrapped in plastic and foil in a freezer bag for up to three months.
- Thaw in refrigerator before reheating in a 350°F oven wrapped loosely in foil for 20-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 244mg | 10% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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