Best Homemade Cornbread Recipe

Name: Best Homemade Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/2 cup butter (1 stick); 1/4 cup vegetable oil; 1 cup granulated sugar; 1/3 cup honey; 2 large eggs; 1 & 1/4 cups buttermilk

Cornbread is a timeless favorite that brings warmth and comfort to any meal. This best homemade cornbread recipe is not only easy to prepare but also yields a golden, moist loaf with a delightful balance of sweetness and a subtle crunch. The aroma of freshly baked cornbread wafting through your kitchen is enough to make anyone feel at home, making it the perfect addition to family gatherings, barbecues, or cozy dinners.

Every bite offers a tender crumb with a slightly crispy crust that pairs beautifully with butter, honey, or your favorite chili. Whether you are serving it as a side dish or enjoying it on its own, this cornbread will quickly become a cherished staple in your recipe collection. Let’s get started on creating this delicious homemade cornbread that will be the star of your next meal.

Ingredients

1 cup all-purpose flour: Provides structure and stability to the cornbread.
3/4 cup yellow cornmeal: Gives cornbread its characteristic texture and flavor.
1/2 teaspoon kosher salt: Enhances the overall flavor of the cornbread.
1/2 teaspoon baking soda: Helps the cornbread rise and achieve a light texture.
2 teaspoons baking powder: Works in conjunction with baking soda for optimal leavening.
1/2 cup butter (1 stick): Adds richness and moisture to the cornbread.
1/4 cup vegetable oil: Keeps the cornbread moist and tender.
1 cup granulated sugar: Sweetens the cornbread and balances the savory flavors.
1/3 cup honey: Infuses natural sweetness and flavor while enhancing moisture.
2 large eggs: Acts as a binder, providing structure and richness.
1 & 1/4 cups buttermilk: Adds tanginess and helps tenderize the batter.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet inside to heat it up.
In a small bowl, whisk together the all-purpose flour, cornmeal, kosher salt, baking soda, and baking powder. Set aside.
Reserve 1/2 tablespoon of butter for greasing the skillet. Melt the remaining butter in a large bowl.
Mix in the vegetable oil, granulated sugar, and honey with the melted butter until well combined.
Add the eggs and buttermilk to the mixture and whisk until everything is blended smoothly.
Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix.
Grease the heated skillet with the reserved butter and pour the cornbread batter into it.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Allow the cornbread to cool for 5-10 minutes before slicing and serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 28-32 minutes
Total Time: 40-42 minutes
Servings: 8-10
Calories: Approximately 250 calories per serving

Tips, Storage & Variations

For extra flavor, consider adding a teaspoon of garlic powder or herbs to the dry ingredients.
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Cornbread can also be frozen; wrap slices tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat directly in the oven.
For a savory twist, add shredded cheese or jalapeños to the batter.

FAQ Section

Q: Can I use muffin tins instead of a skillet?
A: Yes, you can use muffin tins to make cornbread muffins. Adjust the baking time to about 18-20 minutes.

Q: What if I don’t have buttermilk?
A: You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.

Q: Is this cornbread sweet or savory?
A: This cornbread has a delightful balance of sweetness, thanks to the sugar and honey. You can reduce the sugar for a more savory flavor.

Q: How do I know when the cornbread is done?
A: The cornbread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Q: Can I add ingredients like corn or cheese?
A: Absolutely! Feel free to fold in fresh corn kernels or shredded cheese for added flavor and texture.

Q: How do I reheat leftover cornbread?
A: To reheat, place cornbread slices in a preheated oven at 350°F for about 10 minutes or until warmed through.

Conclusion

This best homemade cornbread recipe is sure to impress everyone at your table. With its perfect blend of sweetness and a delightful texture, it will quickly become a favorite. Don’t hesitate to give it a try, and feel free to share your results with family and friends. Happy baking!

Best Homemade Cornbread Recipe

Print Recipe

A timeless favorite, this homemade cornbread is golden, moist, and perfectly sweet with a delightful crunch, making it a staple at any meal.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter (1 stick)
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 & 1/4 cups buttermilk

Instructions

Preheat the oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat.
In a small bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder; set aside.
Reserve 1/2 tablespoon of butter for greasing the skillet. Melt the remaining butter in a large bowl.
Mix in the vegetable oil, sugar, and honey with the melted butter until well combined.
Add eggs and buttermilk, whisking until smooth.
Gently fold the dry ingredients into the wet mixture until just combined.
Grease the heated skillet with reserved butter and pour in the batter.
Bake for 28-32 minutes or until a toothpick comes out clean.
Allow to cool for 5-10 minutes before slicing and serving.