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This homemade cornbread is a warm, tender companion for any cozy evening, coming together in less than half an hour. It strikes the perfect balance between soft crumb and subtle sweetness, making it an ideal side for soups, stews, or simply slathered with butter.
I first baked this cornbread on a chilly night when nothing else felt right, and now it’s a must have whenever the weather turns cool. The kids love pulling off buttery crumbs right after it comes out of the oven.
Ingredients
- All purpose flour: provides structure for gluten free options, use gluten free flour blends you trust
- Yellow cornmeal: gives authentic cornbread flavor and texture, choose fine grind for a tender crumb
- Buttermilk: adds tang and moisture, yogurt can be swapped in to keep it dairy rich
- Large egg: helps bind the ingredients, flaxseed egg works as an egg free alternative
- Unsalted butter: for richness and moisture, melt it gently to preserve flavor
- Baking powder: ensures the bread rises nicely, make sure it’s fresh for best lift
- Granulated sugar: balances the cornbread’s savory notes, adjust to taste
- Salt: enhances all flavors, reduce if watching sodium intake
Instructions
- Preheat the Oven:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Butter a 9 by 9 inch baking pan thoroughly to prevent sticking and promote even browning.
- Mix the Dry Ingredients:
- In a large mixing bowl, sift together the all purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. This ensures the leavening agent is evenly distributed for a consistent rise.
- Combine the Wet Ingredients:
- In a separate bowl, whisk the buttermilk with the egg until well blended. Slowly add the melted butter while whisking so everything combines smoothly without cooking the egg.
- Blend Wet and Dry Ingredients:
- Pour the wet mixture into the bowl with dry ingredients. Stir gently but thoroughly just until all the flour is moistened. Avoid overmixing to keep the crumb soft.
- Transfer to Pan and Bake:
- Pour the batter into your prepared pan and spread it evenly using a spatula. Place in the oven and bake for 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Remove from the oven and let cool for a few minutes so it sets up nicely. Slice into squares and serve warm with an extra pat of butter or your favorite honey.
My favorite ingredient here is the yellow cornmeal, which gives this bread its genuine, slightly nutty character. It reminds me of family dinners where cornbread was always the first thing to disappear from the table, often before the main course had even been touched.
Storage Tips
To keep your cornbread fresh, store it at room temperature wrapped tightly in plastic wrap or in an airtight container for up to two days. You can also refrigerate it for up to one week, though the texture may firm up slightly. For longer storage, slice it and freeze in a freezer safe bag, then reheat gently in the oven or toaster.
Ingredient Substitutions
If you do not have buttermilk, plain yogurt or milk with a splash of lemon juice can be used as a substitute to add acidity and tenderness. For gluten free versions, a 1to1 gluten free flour blend works well in place of all purpose flour. Unsalted butter can be swapped for coconut oil for dairy free diets, which slightly changes the flavor but keeps the moist texture.
Serving Suggestions
Serve warm with a smear of butter or drizzle of honey for a classic treat. Cornbread pairs beautifully with chili, hearty greens, or a rich stew to soak up the delicious juices. For a brunch twist, turn slices into French toast or use crumbled cornbread to top a casserole.
This cornbread is quick, forgiving, and perfect alongside soups or stews. It stores and freezes well so you can enjoy it any time.
Common Questions About Recipes
- → What makes this cornbread soft and moist?
The combination of buttermilk and melted butter adds moisture and tenderness to the cornbread, creating a soft texture.
- → Can I use gluten-free flour in this cornbread?
Yes, substituting all-purpose flour with gluten-free flour works well for a gluten-free version without compromising flavor.
- → How do I know when the cornbread is done baking?
Insert a toothpick into the center; it should come out clean when the cornbread is fully baked and golden on top.
- → What can I serve with this cornbread?
This cornbread pairs wonderfully with soups, stews, chili, or can be enjoyed on its own with butter or honey.
- → Can I make this cornbread egg-free?
Yes, you can replace the egg with a flaxseed egg to maintain moisture and binding.