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Delicious homemade cornbread, sweet and moist, served in a rustic setting

Homemade Cornbread

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This Best Homemade Cornbread Recipe combines sweet and moist textures, making it the perfect complement to soups, stews, or as a stand-alone treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Provides structure and helps bind the cornbread.
  • 3/4 cup yellow cornmeal Adds the signature corn flavor and texture.
  • 1/2 teaspoon kosher salt Enhances the overall flavor.
  • 1/2 teaspoon baking soda Aiding in leavening, making the cornbread light and fluffy.
  • 2 teaspoons baking powder Works with baking soda for extra rise.
Wet Ingredients
  • 1/2 cup butter Adds richness and moisture.
  • 1/4 cup vegetable oil Contributes to a tender texture.
  • 1 cup granulated sugar Sweetens and balances the flavors.
  • 1/3 cup honey Adds natural sweetness and depth of flavor.
  • 2 large eggs Binds the ingredients and aids in leavening.
  • 1 1/4 cups buttermilk Provides moisture and acidity for a tender crumb.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat up.
  2. In a small bowl, whisk together the all-purpose flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Set aside.
  3. Reserve 1/2 tablespoon of butter for greasing the skillet. Melt the remaining butter in a large mixing bowl.
  4. Mix in the vegetable oil, granulated sugar, and honey with the melted butter until well combined and smooth.
  5. Add the eggs and buttermilk to the mixture, whisking until blended smoothly.
  6. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  7. Grease the heated skillet with the reserved butter and pour the cornbread batter into it.
Baking
  1. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cornbread to cool for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 15g

Notes

For the best flavor, let the cornbread cool slightly before slicing. Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. You can freeze cornbread for up to 3 months. Wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw in the refrigerator before reheating. For a richer flavor, consider adding shredded cheese, cooked corn, or fresh herbs to the batter.

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