Easy Cornbread Recipe
Enjoy fresh baked Cornbread - ready in just 30 minutes- with this delicious, moist, and buttery Cornbread Recipe. Crispy golden edges and perfect fluffy center, this recipe is made with simple ingredients and no mixer required!
Servings: 12 servings
Cost: $5
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- ¼ cup brown sugar packed
- ¼ cup honey
- 1 large egg at room temperature
- 1.25 cups buttermilk at room temperature
Instructions
- Preheat oven to 400 degrees F. Grease (I like to use butter) and flour an 8 or 9-inch square baking pan. Set aside.
- In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the melted and slightly cooled butter, brown sugar, and honey until thoroughly combined. Next, add the egg and whisk until incorporated. Finally, add the buttermilk, whisking thoroughly until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well to combine - try to avoid over-mixing.
- Transfer the batter into the greased baking pan and to the preheated oven. Baked for approximately 20 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with crispy edges. Allow your cornbread to cool for a few minutes before slicing and serving.
- Keep leftovers wrapped in plastic wrap and at room temperature. Best enjoyed within 5-7 days.
Notes
For this recipe, I used Bob’s Red Mill medium grind yellow cornmeal. For a more traditional southern cornbread, consider using white cornmeal.
To make your own buttermilk, simply mix 1 cup cow's milk with 1 tablespoon vinegar and mix. Allow mixture to rest for 5 minutes.
Nutrition
Calories: 218kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 138mg | Fiber: 2g | Sugar: 12g | Vitamin A: 303IU | Calcium: 53mg | Iron: 1mg
