Description
Cornbread is a classic quick bread made from cornmeal, offering a moist, crumbly texture and a golden crust. Slightly sweet or savory, it’s the perfect side for chili, barbecue, and comforting Southern meals.
Ingredients
- 1 cup yellow cornmeal (medium or fine-ground)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2–3 tablespoons sugar (optional, to taste)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
- 1/4 cup melted butter or oil
Instructions
- Preheat oven to 400°F (200°C). Grease a cast iron skillet or baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- In a separate bowl, whisk eggs, buttermilk, and melted butter or oil until combined.
- Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Add chopped jalapeños and cheddar for a spicy twist.
- Use honey instead of sugar for natural sweetness.
- Stir in corn kernels for added texture and moisture.
- To make gluten-free, use a 1:1 gluten-free flour blend and ensure your cornmeal is certified gluten-free.
- Cast iron skillets create the best crispy crust but any baking dish will work.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 190
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
