Corn Bread

Corn Bread bread This is a Southern style homemade cornbread recipe that is not only quite simple and straightforward to make but yields a tender moist cornbread with golden edged crust. turkey dinner sides Corn Bread corn

This is a Southern style homemade cornbread recipe that is not only quite simple and straightforward to make but yields a tender moist cornbread with golden edged crust. The perfect side dish for all your chilis, soup, and stews but also great for breakfast or brunch savoury or sweet with butter or jam. Skip the boxed stuff and make this homemade version with its delicious taste and texture! It is irresistible with a drizzle of honey or slathered with some honey butter (recipe below for that in notes)

Corn Bread

Easy Cornbread Ingredients

  • BUTTER: I use unsalted butter and you will need it for the cornbread itself to add flavor, richness and moisture to the bread plus for greasing your skillet or pan and also for rubbing over cornbread straight after it is baked
  • FLOUR: All purpose flour is what this recipe calls for - I have not tried the recipe with a 1-1 gluten-free all purpose flour - likely it will work but the texture may differ.
  • YELLOW CORNMEAL: Yellow cornmeal is naturally sweeter than white cornmeal so I prefer it for cornbread. It adds corn flavor with and good texture - not overly gritty.
  • SUGAR: This is an optional ingredient that I always add to my cornbread but purist will say otherwise. You can omit if you wish but I feel it adds just enough sweetness and moisture to the cornbread. Feel free to use brown sugar instead of granulated if you wish
  • BAKING POWDER, BAKING SODA & SALT: For leavening and flavor
  • BUTTERMILK: Buttermilk adds moisture and flavor. You will need 1 1/2 cups. If you prefer to use regular milk you can or even do 1 cup buttermilk and 1/2 cup whole milk.
  • EGGS: They add moisture richness and help bind ingredients.
  • EXTRA ADD INS/VARIATIONS: If you want to add some add ins feel free to add in some chopped or sliced jalapeños, Cheddar cheese, chili flakes, chopped roasted red bell pepper or roasted pimiento peppers, cooked crumbled sausage, cooked crumbled bacon, lemon or orange zest, sprinkle top with turbinado sugar for a crunchy exterior, or throw in some blueberries or blackberries for a fruity spin - Maybe add in some warming spices and dash of vanilla if you are going that route.

Corn Bread

Easy Steps To Making Cornbread

  1. Preheat Oven & Skillet: You want to preheat the oven with the skillet/pan in it so the skillet warms up while you make the batter - that will help give you nice crispy golden edges and bottom on your cornbread.
  2. Make Cornbread Batter: Whisk together the dry ingredients, whisk together the wet ingredients. Combine both for a creamy batter.
  3. Grease Hot Skillet: Remove hot skillet carefully from oven and add butter swirling in pan to lightly coat the inside of it.
  4. Pour Batter & Bake: Pour batter into hot skillet then carefully transfer skillet to oven and bake until cooked through and edges and top are golden.
  5. Butter Cornbread: This is optional but I like to slide a tablespoon of butter across the top of the cornbread while it is still hot which not only adds loads of buttery flavor but helps keep the cornbread moist and buttery. The butter will seep into the bread, adding extra moistness and flavor.

Corn Bread

Corn Bread

Cornbread Storage and Freezing

  • STORAGE: Leftover cornbread can be stored in and airtight container on the countertop for 2 days or in the refrigerator for longer. Reheat in the microwave, toaster, toaster oven or the oven.
  • FREEZING: Cooled cornbread can be wrapped tight with plastic wrap and layer of foil then placed in an airtight container or freezer bag and then frozen for up to 3 months. Thaw in the fridge overnight and enjoy rom temperature to reheat as stated above.

Corn Bread

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Recipe

Servings: One 9 inch skillet/baking pan
Prep Time: 10 mins
Bake Time: 20-25 mins
Total Time: 30-35 mins

Ingredients

For Cornbread

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cup buttermilk, room temperature
  • ½ cup unsalted butter melted, or bacon drippings (8 tablespoons)
  • 2 eggs large, room temperature

For Greasing Pan & After Baking

  • 2 tablespoon unsalted butter, divided

Directions

  1. Preheat the oven to 400°F and position a rack in the middle.
  2. Place a 9-inch cast iron skillet or 9-inch square baking skillet/baking pan or dish into the oven while it preheats so that it eats heat up.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder baking soda and salt.
  4. In a separate bowl whisk together wet ingredients: buttermilk, butter and eggs.
  5. Pour the wet ingredients into dry ingredients. Stir until combined. Do not overmix.
  6. Carefully remove the pre-heated cast iron skillet from the oven with oven gloves.Add the remaining 1-2 tablespoons of melted butter to the skillet. Swirl the butter around the bottom of the skillet, until completely coated.
  7. Pour the cornbread batter into the hot skillet and immediately place into the hot oven.
  8. Bake approx 20-25 minutes until the cornbread begins to be golden brown on top and around edges and a toothpick inserted in the centre comes out clean.
  9. Remove from oven and place on cooling rack and slide a tablespoon of butter across the top of the cornbread while it is still hot. (optional but recommended)
  10. Allow to cool for about 10 minutes before slicing and serving.

Recipe Notes

  • The cornbread tastes so good made in a cast iron skillet and served hot right from the skillet. You can also use a 9 inch baking pan to cook it in or a square 8 inch pan.
  • For a simple Honey Butter recipe: Simply whisk together 1 stick of softened unsalted butter (4 ounces or 8 tablespoons) with 3 tablespoons honey and a pinch of flaky sea salt. Feel free to add a pinch of cinnamon or other warming spices if desired. Feel free to use a hand mixer instead if you would lie it more whipped.

Corn Bread