Cornbread

Cornbread

Cornbread is synonymous with Southern cooking. It’s a staple at BBQs, potlucks, and Thanksgiving tables, showing up as a fluffy, buttery side or the base for stuffings.

This humble bread pairs beautifully with hearty stews, chilies, or a plate of braised beans. The contrast between the soft inside and crispy, golden crust is everything you want when sopping up gravy or digging into a bowl of beef stew.

Cornbread is incredibly versatile. You’ll see it all across the Southern U.S., whether it’s served plain, dressed up with jalapeños and cheddar, or sweetened to nearly dessert-like levels like our Lemon Cornbread Cake. In its simplest form, cornbread is fantastic alongside grilled or smoked meats, but it’s just as at home crumbled on top of casseroles or stuffed into a Thanksgiving turkey.

At the restaurant, we will run cornbread as a pre-dinner snack with sorghum butter. After dinner, we crumble leftover cornbread into a coffee mug, top it with buttermilk, and eat with a spoon. Don’t knock it until you try it!

Cornbread is quick and easy to make, but its uses are endless. You can enjoy it as a side or repurpose it in different dishes. So plan ahead a bit to get the full mileage out of your cornbread.

Main Ingredients:

Butter: Gives richness and moisture to the cornbread. Folding it in last allows it to fully incorporate and not resolidify in the cold buttermilk.

Cornmeal: Opt for medium-grind cornmeal for softer versions and coarse cornmeal for grittier cornbread.

Buttermilk: Adds tang and moisture, helping the bread stay soft. It provides the acid for the baking soda to create the rise in teh bread. Opt for the full-fat version if you can.

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Cornbread

Recipe by Richard and Lindsay

5.0 from 2 votes

Course: SidesCuisine: AmericanDifficulty: Easy

Cornbread is quick and easy to make, but its uses are endless. You can enjoy it as a side or repurpose it in different dishes. So plan ahead a bit to get the full mileage out of your cornbread.

Yields: 8

1/2x 1x 2x

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 cup melted salted butter

• 2 cup cornmeal

• 2 cups buttermilk

• 2 cups AP flour

• 1 cup granulated sugar

• 4 whole eggs

• 1 egg white

• 1 tsp salt

• 1 tsp baking soda

• 1/2 tsp baking powder

Method

• Preheat the oven: Preheat the oven to 375°F.
• Mix the dry ingredients: In a large bowl, whisk the cornmeal, flour, sugar, salt, baking soda, and baking powder until well combined. Set aside.
• Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and egg white until smooth and fully incorporated.
• Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be lumpy.
• Fold in the butter: Gently fold the melted butter into the batter, ensuring it’s evenly distributed.
• Pour and bake: Lightly grease a 12 inch cast iron skillet, and pour the batter in. Smooth the top with a spatula if necessary.
• Bake for 25-30 minutes: Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Cool and serve: Allow the cornbread to cool in the skillet for 10 minutes before cutting and serving.
  

Field Notes

• Storage: Cornbread can be kept for 3 days in an airtight container at room temperature. It can also be refrigerated for up to a week or frozen for up to 3 months.
• If you would like a softer cornbread, skip the skillet preheat. Simply grease it and pour in your batter. Keep in mind though, this will lengthen the cooking time a bit though.
• RELEATED RECIPES: Jalapeño Cheddar Cornbread, Cornbread Stuffing