You can have homemade cornbread ready in no time.
It takes 10 minutes to put together the ingredients, 20 minutes to bake, and in under a half hour you have homemade cornbread. With a recipe that easy, you really have no excuse not to make this for your next barbecue or outdoor summer gathering.
A few notes:
- The cornmeal: Both medium grind and fine cornmeal will work just fine for this recipe. Fine cornmeal will result in a fluffier end result while the medium grind creates a more crumbly texture.
- The sugar: After getting a few comments on my socials, I did some research and found that the use of sugar in cornbread is a very hot topic. Apparently, traditional southern cornbread does not use sugar while the northern style will incorporate some sort of sweetener. I’ve always used sugar so I’ll have to test out some southern-style recipes and see how they compare.
- Make your own buttermilk: Add two teaspoons of lemon juice to 1 cup of whole milk and let it sit for 5 minutes before using. I use this hack almost anytime a recipe calls for buttermilk since it’s really hard to use up an entire container before it goes… more sour…?
- The pan: I prefer to use a 10 inch cast iron since it helps the edges get nice and crispy. However, a 9-inch baking pan will also work. Make sure to butter and flour it before pouring in your batter to ensure there is no stickage!
Cornbread
Homemade cornbread is so good and so easy to make. Put together the ingredients, bake for 20 minutes, and enjoy!
Equipment
- 10" Cast Iron Pan or 9×9 square pan
Ingredients
- 1 Cup Flour
- 1 Cup Cornmeal
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ Cup Unsalted butter melted
- ⅓ Cup Brown sugar packed
- 2 Tbsp Honey
- 1 Egg room temperature
- 1 Cup Buttermilk* room temperature
Instructions
- Preheat your oven to 400℉. Grease a 10 inch cast iron pan and set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.1 Cup Flour, 1 Cup Cornmeal, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- In a medium bowl, whisk together the butter, brown sugar, honey, and egg until smooth. Pour in your buttermilk and whisk again until combined.½ Cup Unsalted butter, ⅓ Cup Brown sugar, 2 Tbsp Honey, 1 Egg, 1 Cup Buttermilk*
- Pour your wet ingredients into the dry ingredients and whisk until combined and the batter has thickened slightly.
- Pour your batter into the prepared cast iron pan and bake for 20 minutes. The top should be golden brown and a toothpick should come out clean.
- Allow to cool slightly before serving with butter and honey (or whatever your preferred topping is that day!)
Notes
- *Make your own buttermilk: Add two teaspoons of lemon juice to 1 cup of whole milk and let it sit for 5 minutes before using. I use this hack almost anytime a recipe calls for buttermilk since it’s really hard to use up an entire container before it goes… more sour…?
- The cornmeal: Both medium grind and fine cornmeal will work just fine for this recipe. Fine cornmeal will result in a fluffier end result while the medium grind creates a more crumbly texture.
- The sugar: After getting a few comments on my socials, I did some research and found that the use of sugar in cornbread is a very hot topic. Apparently, traditional southern cornbread does not use sugar while the northern style will incorporate some sort of sweetener. I’ve always used sugar so I’ll have to test out some southern-style recipes and see how they compare.
- The pan: I prefer to use a 10 inch cast iron since it helps the edges get nice and crispy. However, a 9-inch baking pan will also work. Make sure to butter and flour it before pouring in your batter to ensure there is no stickage!
