Our Favorite Homemade Cornbread

Our favorite cornbread recipe! This easy homemade cornbread has golden edges and a soft, buttery center. Cooks perfectly in a 10″ cast iron skillet or an 8″ or 9″ casserole dish (square or round). Jump to the cornbread recipe


Cornbread varies depending on where you are. This easy recipe falls right in the middle. Some people love sweet cornbread while others wouldn’t even consider adding sugar to their batch.

Our cornbread contains sugar but is not too sweet. Instead, we add just enough to leave a tender, moist crumb. I love this cornbread so much I can’t help but go back for a second slice.

It’s unbelievably delicious thanks to the cornmeal and tastes like butter thanks to the melted butter that’s tossed into the batter. I love it, especially when served with a bowl of homemade chili.

What is cornmeal?

Cornmeal is the main ingredient in cornbread. It adds a nice cheesy flavor, texture and, if you use yellow cornmeal, that nice yellow color. Cornmeal is dried and ground corn, most likely irregular corn.

You can buy cornmeal in different grind sizes, such as fine, medium, and coarse. For this cornbread recipe, we prefer results when using fine or medium cornmeal.


How to make cornbread

Cornbread is easy to make and won’t break the bank in the ingredients department. Here’s an explanation of the main ingredients you’ll need to make it:

Meal with cereals : You can use any cornmeal grind (fine, medium, or coarse), but we prefer a fine or medium grind. I especially like the taste of Bob’s Red Mill stone ground cornmeal. Note that the bags labeled polenta are most likely cornmeal. If you already have polenta at home, you can use it to make cornbread.

Butter and Oil: We use two fats in our cornmeal recipe. The butter adds flavor and color while the oil keeps the crumb tender and moist.

Brown sugar: We add sugar to our cornbread and prefer to use brown sugar. The flavor combination of cornmeal and brown sugar works well. If you only have white sugar, that’s fine. You can still use it; Just be aware that you will lose some flavor and moisture.

Milk or Buttermilk: Both milk and buttermilk work in this recipe and to be honest I have no preference. We assumed we’d prefer buttermilk when trying this recipe, but cornbread with milk is still delicious and just as tasty as buttermilk. See what you think and try both. I’m curious if there is a favorite reader.


Our tips for the best cornbread

Use salted cornmeal. We love stone ground cornmeal for its texture and flavor. This is because stone ground cornmeal still contains the germ and bran. We use Bob’s Red Mill cornmeal, but if you’re buying stone-ground grain, look for “stone-ground” or “whole wheat” on the package.

Use butter in the dough. Our recipe below calls for 1/4 cup butter, which adds flavor and color you can’t get with oil alone.

Use oil in the batter. I know I just said to use butter, but we also recommend using oil. The combination of oil and melted butter in the cornbread batter provides the best flavor and a soft, tender crumb.

Let the dough rest before baking. I found this hack after a few tries. We have found that if you let the dough rest at room temperature for 10-15 minutes before baking, the cornmeal has a little more time to absorb the flavor of the other ingredients and starter cultures (baking soda and baking soda). ) gain an advantage.


Now, we haven’t tested how long you can let the batter stand longer than 15 minutes, but I think as long as you bake the cornbread that day, you’ll still get good results. (I don’t think baked cornbread gets any better if it sits longer than 15 minutes, but again, we haven’t tried it.)

Preheat pan or casserole dish: Before adding the cornbread batter, preheat the pan for about 5 minutes. This trick works best when making cornbread in a pan, but you can use the same method when baking the batter in a pan. Using a preheated pan or skillet will help achieve that crispy, golden crust.

What to serve with cornbread

I’m thrilled to have a slice of this soft and chewy cornbread, but here are some favorite dishes to serve it with:

Our most popular homemade cornbread

  • COOK

This easy homemade cornbread has golden edges and a soft, buttery center. Cooks perfectly in a 10″ cast iron skillet or an 8″ or 9″ casserole dish (square or round). For tips on vegan cornbread (no butter, egg, and milk) and gluten-free alternatives, see the tips section below the recipe.

Makes 12 servings

Watch us at the recipe

will need

4 tablespoons unsalted butter, melted

1 cup (138 grams) fine or medium ground cornmeal

1 cup (130 grams) all-purpose flour

2 teaspoons yeast

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/3 cup (67 grams) packed light or dark brown sugar

1 cup whole milk or buttermilk

4 tablespoons vegetable oil, divided

1 large egg


    Heat oven to 400 degrees Fahrenheit. Note: We recommend letting the cornbread dough rest for 10-15 minutes before baking. So if you prefer, you can leave the oven on until the dough is ready.

    Melt butter, then let cool slightly.

    In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and brown sugar.

    Whisk together the milk (or buttermilk) with 3 tablespoons vegetable oil and the egg, then add to the bowl with the cornmeal and flour. Stir or beat gently until dough is almost combined. Add the melted butter and stir until the batter is smooth.

    Set the cornbread batter aside for 10 minutes before baking. If you’ve been waiting to preheat your oven, now is a good time to turn it on.

    Two to three minutes before you plan to bake the cornbread, place a 10-inch cast iron skillet or 9-inch baking pan in the oven to heat.

    Carefully remove the hot skillet or casserole dish from the oven. Add the remaining tablespoon of oil and toss around the pan.

    Carefully pour the batter into the greased pan. Flatten the top, then bake for 20 to 25 minutes or until the center is set and a toothpick inserted in the center comes out clean.

    Allow the cornbread to cool for 10 minutes before slicing and serving.

Advice from Adam and Joanne

  • Gluten-Free Cornbread – Replace all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are certified gluten-free. For example, cornmeal may have been processed in a facility that processes wheat.
  • Vegan Cornbread – Use aquafaba (3 tablespoons) or flaxseed egg as an egg substitute, unsweetened plant-based milk, and vegan butter.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. We use whole milk in our calculations.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 slice (total 12 slices) / calories 188 / total fat 9.9g / Saturated Fatty Acids 6.7g / cholesterol 27.7mg / sodium 169.8mg / carbohydrates 22.9g / fiber 1.1g / total sugar 6.5g / protein 3.1g

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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