4.6 from 57 votes
The Best Cornbread Recipe
The Best Cornbread Recipe creates a moist, golden cornbread featuring a tender crumb with bits of corn kernels dispersed throughout. The batter combines yellow cornmeal and unbleached all-purpose flour with light brown sugar for a touch of sweetness. Baking powder and baking soda provide lift, yielding a soft but slightly textured bread that pairs well with savory dishes.
Prep Time
10 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
10
to 12 servings
Calories:
270 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 to 12 servings
Amount Per Serving
Calories 270
% 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.