Description
This moist cornbread recipe yields a tender, golden-brown bread perfect as a side for any meal. Combining the nutty flavor of yellow cornmeal with a touch of honey and buttermilk, this cornbread remains soft and flavorful with a perfectly crisp crust, baked to perfection in under 35 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 2 tablespoons honey (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking and allow even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This ensures the leavening and flavors are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, thoroughly mix the buttermilk, eggs, vegetable oil (or melted butter), and honey if using. The honey adds subtle sweetness and moisture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cornbread tender and prevent a dense texture.
- Pour Batter and Smooth Surface: Transfer the batter into the prepared baking dish or skillet. Use a spatula to spread it evenly and smooth the top for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. This lets it set properly, making it easier to cut and serve.
Notes
- You can substitute buttermilk with regular milk mixed with one tablespoon of vinegar or lemon juice as a quick alternative.
- Using a cast-iron skillet can give the cornbread a crispier crust and more rustic flavor.
- Do not overmix the batter; slight lumps are okay. Overmixing causes tough cornbread.
- To add variety, consider stirring in corn kernels, diced jalapeños, or shredded cheese before baking.
- Let the cornbread cool for at least 10 minutes before slicing to prevent crumbling.
