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.
I have a great recipe on the blog for Classic Cornbread that I published almost 10 years ago. It is one of those recipes that I make quite a bit during the summer to serve with all of my BBQ recipes.
And as great as that recipe is, I wanted to make cornbread that came out fluffier, more buttery, and with a softer texture. That’s the recipe we are making today, and I am sure you will love it as much as my family and I do!
Ingredients For Making The Best Cornbread
Scroll down to the recipe card to see the complete list of ingredients.
- All-purpose flour. It will give the cornbread texture, making it less crumbly. Use regular all-purpose flour for this recipe.
- Cornmeal. This is the main ingredient for this recipe that will give the bread that delicious corn flavor.
- Sugar. This is a sweet version of cornbread, and to make things simple, just use regular granulated white sugar.
- Salt. To balance the sweetness of the cornbread while enhancing the flavor.
- Baking powder and baking soda. Use both for this recipe to help the bread rise and stay fluffy.
- Oil. It keeps the bread moist and tender. I like to use vegetable oil for this recipe.
- Butter. Using butter will give this cornbread a rich, buttery flavor while keeping it from drying out.
- Buttermilk. This is a magical ingredient that makes breads and cakes moist and fluffy. If you don’t have any, you can substitute it by mixing 1 tablespoon of vinegar or fresh lemon juice with 1 cup of milk.
- Eggs. Use eggs to bind everything together.
How To Make The Best Cornbread
Scroll down to the recipe card to see detailed step-by-step instructions.
- In a large bowl mix the flour, cornmeal, sugar, salt, baking soda, and baking powder.
- In a separate bowl mix the oil, butter, buttermilk, and the eggs.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour the batter into a greased 8 x 8 (20 cm x 20 cm) baking pan and bake at 400 degrees F (200 degrees C) for 20-25 minutes.
- Let the cornbread rest for a few minutes before serving.
Watch the Video
Tips For Success
- You can easily double the recipe to bake this cornbread in a 9 x 13 (23 cm x 33 cm) baking pan.
- Add other ingredients to give this cornbread different flavors like jalapeños for some spice, cheese to make it more savory, or bacon to add a bit of a smoky flavor.
- If you prefer to bake the batter into cupcakes, you can easily make them 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.
Tools For Making The Best Cornbread
- Pyrex Glass Mixing Bowl Set – This mixing bowl set is great for mixing the dry and wet ingredients.
- OYV Stainless Steel Whisk Set – This is one of my preferred whisks whenever I make cakes or cornbread by hand.
- Umite Chef Kitchen Cooking Utensils Set – The silicone spatulas in this utensils set are perfect for mixing or scraping the batter.
- Wilton 8-inch Baking pan – An exceptional pan for making the perfect cornbread.
More Easy Corn Recipes
- Classic Cornbread
- Grilled Corn On The Cob
- Corn Dogs
- Colombian Mantecada (Sweet Corn Bread)
- Colombian Sweet Corn Arepas
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!
