The Best Cornbread Recipe
This recipe for making The Best Cornbread has the perfect balance of sweet and savory. It has a delicious buttery flavor and it comes out with a light and fluffy texture on the inside while giving you a slightly crispy crust on the outside.
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (75 g) cornmeal
- ½ cup (112.5 g) white granulated sugar
- ½ tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ cup (59 ml) vegetable oil
- 2 tbsp (28 g) melted butter
- 1 cup (236 ml) buttermilk (Or Buttermilk Substitute)
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl mix the all-purpose flour, cornmeal, sugar, salt, baking powder, and baking soda.
- In a separate bowl mix the oil, melted butter, buttermilk, and eggs.
- Pour the wet ingredients into the dry ingredients and gently mix until they are well combined. Try not to overmix or your cornbread will come out dry and dense.
- Pour the batter into a greased 8-inch (20 cm) square baking pan. Give it a few taps to get rid of any air bubbles and bake for 20-25 minutes or until the edges start to turn golden brown.
- Allow to cool for a few minutes before slicing and serving. Serve this cornbread with butter, jam, honey, or your favorite toppings!
Notes
- If you don't have buttermilk on hand, you can make a buttermilk substitute by mixing 1 tbsp of vinegar or fresh lemon juice with 1 cup of whole milk.
- You can make this recipe into cupcakes by using a cupcake tray and cutting down the baking time to 12-15 minutes.
- Store any leftover cornbread in an airtight container in the refrigerator for up to 5 days, then reheat it for a few seconds in the microwave.
- You can also freeze it inside a freezer bag for up to 3 months. Leave it on the counter at room temperature to let it thaw. Then, reheat it in the microwave for a few seconds.
Tried this recipe?Let us know how it was!