Description
This moist and tender cornbread recipe combines the sweet, hearty flavors of yellow cornmeal with a light, fluffy texture. Perfectly golden and easy to make, it can be baked in an 8×8-inch dish or a cast-iron skillet. Ideal as a side for chili, BBQ, or any comfort meal, this recipe yields 9 delicious servings.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 2 tablespoons honey (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet thoroughly to prevent sticking and ensure a nice crust.
- Mix dry ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined for an even distribution of ingredients.
- Combine wet ingredients: In a separate bowl, beat together the buttermilk, eggs, vegetable oil or melted butter, and honey if using. This mixture provides the moisture and richness that makes the cornbread tender and flavorful.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined; be careful not to overmix to avoid a dense texture. Some lumps are okay.
- Pour batter and smooth: Transfer the batter into the prepared baking dish or skillet. Use a spatula to smooth the top evenly for uniform baking.
- Bake: Place in the preheated oven and bake for 20 to 25 minutes. The cornbread is done when it turns a golden color and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool slightly on a wire rack for about 10 minutes. Then slice it into squares and serve warm for the best taste experience.
Notes
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice to mimic the acidity.
- Using a cast-iron skillet can add a crispy crust to your cornbread.
- For a dairy-free version, use plant-based milk and oil instead of butter.
- Honey is optional but adds subtle sweetness and moisture.
- Avoid overmixing the batter to keep the cornbread light and fluffy.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
