Let’s talk cornbread. What is the basic recipe for cornbread? Is it really worth fighting over the last slice? I’m talking about that golden, slightly crumbly, melt-in-your-mouth goodness that takes you right to the core. What is Grandma’s kitchen like? Is it easier to make a sourdough? What is it like to be intimidated a little? What I love about this recipe is how ridiculously simple it is, yet the flavor is just incredible. Is it the kind of comfort food that makes everything feel good? Who doesn’t need comfort these days?
What is Cornbread?
What is cornmeal bread? Think of it as a humble, rustic bread with ..a distinctively coarse texture and naturally sweet taste. How was cornbread invented? What are some of the best dishes in Over time, European settlers adopted and adapted these recipes, leading to the cornbread we know and love today. What are some variations of sweet, some are savory, and others are fluffy? What is the basic recipe for cornbread? What is a subtle sweetness that perfectly complements savory dishes?
Why you’ll love this recipe?
Where do I start? What is the basic Cornbread Recipe that I’ve been making for years, tweaking and perfecting until I finally have the perfect recipe. Is it foolproof?Flavor:The taste is just… wow. What is the perfect balance of sweet and savory, with that unmistakable corn flavor shining through. Is it overly sweet like cornbread?Simplicity:Honestly, this is so easy, even my (slightly clumsy) brother can make it without any problems! I need something comforting on a busy weeknight. It’s such an important meal when I have no time for it. You probably have most of the ingredients in your pantry already!Cost-Why are groceries so expensive? What are some of the best home-baked recipes? How do I make a loan without breaking the bankVersatility:You can serve it alongside chili, BBQ, soups, or just slathered with butter and honey. Is it good crumbled into salad or used as a base for bread pudding? What I love about this is how forgiving it is. I’ve messed up the measurements slightly (more than once, I admit!), and it still turns out great. I’ve even tested this recipe with almond milk instead of regular milk, and it turned out even better. What are some of the best basic cornbread recipes that you will come back to again and again?
How do I make basic cornbread?
Quick Overview
How do I make cornbread? How do you whisk together dry ingredients and wet ingredients? How do you not overmix a few lumps? The batter should be thick but pourable. Is it really that easy to make cornbread in under an hour?
Ingredients
For the Cornbread: What is the
* 1 cup all-purpose flour * 2 cups yellow cornmeal (I prefer stone-ground for a slightly coarser texture). What is the best corn flavor? ) * 1/4 cup granulated sugar (You can reduce this if you prefer a less sweet cornbread. ) * 1 tablespoon baking powder * 1/2 teaspoon baking soda * 1/4 cup buttermilk (If desired) If you don’t have buttermilk, you can substitute it with 1 tablespoon of lemon juice. White vinegar to a liquid measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes to curdle. ) * 1/4 cup vegetable oil (Melted butter also works beautifully, adding a richer flavor. ) * 1 large egg.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Grease and flour an 8-inch square Baking Pan. If you have a cast iron skillet, you can use it to cook cornbread. Make sure it’s well-seasoned!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside. Make sure everything is well combined, getting rid of any lumps. How can baking powder and baking soda be evenly distributed?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil (or melted butter), and egg. Set aside. Is it important to keep the egg at room temperature? If it’s cold, it won’t emulsify properly with the other ingredients, affecting the final texture of the food.
Step 4: Combine
What are some of the best dry ingredients to mix with wet ingredients? What are some lumps that are fine? Overmixing will develop the gluten in the flour, resulting in a tough, dense cornbread. We want it to be tender and crumbly!
Step 5: Bake
How do I spread the batter in a pan? Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean. If the pan is golden brown, the edges should pull away from the sides.
Step 6: Cool & Serve
Let the cornbread cool in the pan for a few minutes before slicing and serving. I like to brush the top with melted butter while it’s still warm – it adds a beautiful shine and texture. What is a pat of butter on each slice?
What should I serve it with?
What is a good cornbread recipe?
For Soup Night: What is yourWhat’s better than a bowl of soup and cornbread? I love it with my Creamy Tomato Soup or a spicy black bean chili. The sweetness of cornbread perfectly complements the savory flavors of the soup.
For BBQ:Cornbread is a must-have at any BBQ! Is it the perfect accompaniment to ribs, Pulled Pork, or grilled chicken? I like to add honey to my cornbread when serving it with BBQ. It adds a nice touch of sweetness.
For Breakfast:What are some of the best leftover cornbread recipes? What is the best way to serve milk and honey in a bowl? What is a bowl of cereal?
As a snack :Sometimes, I just crave a simple slice of cornbread with pat of butter and sea salt. I want something comforting and not too sweet. It’s the perfect snack or a late-night treat.
My family loves cornbread. I crumble it up and use it to top salads or in Bread Pudding. Is there a limit to what you can do
How do I make a basic cornbread recipe?
How can I make cornbread from scratch?
Use Good Quality Cornmeal: Good quality cornmeWhat is the quality of cornmeal used in cornbread? I prefer stone ground cornmeal for its slightly coarser texture and more intense corn flavor. Avoid cornmeal that looks stale.
Don’t Overmix:I can’t stress this enough! Overmixing develops the gluten in the flour, resulting in a tough, dense cornbread. Is it safe to mix wet and dry ingredients together?
What is buttermilk?Buttermilk adds a wonderful tang and tenderness to cornbread. If you don’t have buttermilk, you can substitute it with lemon juice. If you add white vinegar to a liquid measuring cup, fill the rest of the cup with milk. Let it sit for 5 minutes to curdle slightly.
How do you get the right oven temperature?Make sure your oven is properly preheated before baking the cornbread. If the oven is too cold, cornbread will be dense and gummy. If it’s too hot, the top will burn before the inside is cooked through.
Add Some Extras: Add some extra Feel free to customize this basic Cornbread Recipe to your liking. Add some chopped jalapeños for a spicy kick, shredded cheddar cheese for a cheesy flavor, or a handful of fresh herbs for a savory twist.
I’ve also found that letting the batter rest for about 10 minutes before baking helps the cornmeal. How does cornbread absorb liquid? Is it a little trick, but it really makes big difference?
What are some Storing and Reheating Tips?
If you have any leftover cornbread (which is rare in my house) please share it with us. How do I store it for a long time?
Room Temperature: Room Store the cornbread in an airtight container at room temperature for up to 2 days. Make sure it’s completely cooled before storing to prevent it from getting soggy.
Refrigerator Storage: For longer storage, wrap the cornbread tightly in plastic wrap or foil and store it in the refrigerator for up to 1 week.
Freezer Instructions: To freeze cornbread, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
To reheat cornbread, you can wrap it in foil and warm it in a 350°F (175°C) oven for about 10 minutes. You can also microwave it for a few seconds, but be careful not to overcook it, or it will become dry. I prefer to reheat it in a skillet with a little butter for a crispy crust!
I typically avoid refrigerating it if I can, as it tends to dry out. But if you do refrigerate it, just make sure to wrap it well to retain as much moisture as possible.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to basic cornbread recipe! It’s quick, easy, and always a crowd-pleaser. The best part is how adaptable it is. Feel free to experiment with different flours, sweeteners, and mix-ins to create your own signature cornbread. I really hope you try it out, and when you do, please let me know what you think in the comments below! If you love this recipe, you might also enjoy my recipe for Jalapeno Cheddar Cornbread – it’s another family favorite! Happy baking, friends!
Basic Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg egg
- 1 tablespoon melted butter
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
