The Best Homemade Cornbread Recipe

The Best Homemade Cornbread Recipe

Cornbread is the true definition of delicious and fluffy with a difference. You don't need to break the bank to make this. You need to try this sweet cornbread recipe out!

Prep Time 10

Cook Time 20

Servings

Calories 174.9kcal

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar optional for a slightly sweet cornbread
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
⅓ cup unsalted butter melted (plus 2 tablespoons for the skillet)
2 large eggs lightly beaten

Instructions

Preheat your oven to 400°F (205°C). Place a 9-inch cast-iron skillet in the oven to heat up while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a separate medium-sized bowl, combine the buttermilk, melted and cooled butter, and beaten eggs.
Slowly pour the wet ingredients into the dry ingredients, and mix gently until just combined. Be careful not to overmix, as this can result in a dense cornbread.
Carefully remove the hot cast-iron skillet from the oven and add 2 tablespoons of butter, swirling it around to evenly coat the bottom and sides of the skillet. The extra butter will help create a beautiful crispy crust on your cornbread.
Pour the cornbread batter into the greased skillet, spreading it evenly with the spatula.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown.
Allow the cornbread to cool for a few minutes before cutting it into wedges or squares. Serve warm with butter, honey, or your favorite accompaniment.

Notes

Southern cornbread is traditionally made without sugar, but we recommend adding a little for that balance of sweetness if you want. If you prefer sweeter cornbread, feel free to increase the sugar in the recipe.
The key to authentic Southern cornbread is heating the fat in a skillet and pouring the batter into the sizzling hot skillet. Don't skip this process!
Do not overmix the batter so you don't have a tough bread.
For a more rustic and slightly crunchy texture, consider using stone-ground cornmeal.

Nutrition