In short: Use this simple, moist recipe to make the best classic cornbread. It has a soft texture and the perfect mix of sweet and salty, making it a great side dish or breakfast treat. A piece of warm, handmade cornbread is one of the most comfortable and pleasant things you can eat. It goes great with a big bowl of chili, makes a great side dish for barbecue, or even a tasty breakfast treat with butter and honey on top. Forget about those dry, crumbly fakes. Today, we’re going to learn how to make the best classic cornbread, which is really moist, soft, and surprisingly easy to make. As someone who has been baking for a long time and loves Southern comfort food, I have tried a lot of cornbread recipes. This one, on the other hand, is my absolute favorite. It always makes a golden-brown crust with a soft, moist within that melts in your mouth. Let’s start baking!
A recipe for classic cornbread
- Time to get ready: 15 minutes
- Time to cook: 20 minutes
- The whole thing took: 35 minutes
- Makes: 9 servings
- Type: Bread, Side Dish
- American food: baking
What you need:
- 1 ½ cups of flour for all purposes
- One cup of yellow cornmeal
- ⅔ cup of sugar in granules
- 2 tablespoons of baking powder
- ½ teaspoon of baking soda
- Salt: ½ teaspoon
- 1 ¼ cups of buttermilk
- ½ cup of melted unsalted butter
- 2 big eggs
Things You Need:
- 8×8 inch baking pan or 9-inch cast-iron skillet
- Big basin for mixing
- A medium-sized mixing bowl
- Whisk
- Spoons and cups for measuring
Why You Should Keep This Classic Cornbread Recipe
What makes this recipe different? The right combination of components and a few easy steps are all you need to get a better result. The secret to its trademark wetness and rich flavor is buttermilk and melted butter. The baking powder and baking soda work together to make sure it rises perfectly. This cornbread isn’t just any old cornbread; it’s proof that you can make something amazing with just a few simple ingredients. Want to find more delicious baked goods? You might also like our Whole Wheat Banana Bread or our Easy Blueberry Muffins.
How to Make the Best Classic Cornbread
To make the best cornbread, you need to know a few important things:- Quality of the ingredients: It may seem easy, but using decent cornmeal may make a big difference. Yellow cornmeal usually has a stronger flavor and a more traditional color.
- The Strength of Buttermilk: Buttermilk is really important. Its acidity reacts with baking soda to make it rise and make it soft, while its fat content makes it moist.
- Don’t Overmix: This is perhaps the most crucial rule for cooking cornbread. When you mix flour too much, the gluten in it makes the dough tough and dense. Mix until they are just mixed.
- Hot Skillet/Pan: Preheating your cast-iron skillet (or baking pan) with a little butter can make a big difference in getting that crispy crust. It makes the batter sear right away.
A Step-by-Step Guide to Making the Best Cornbread
You can taste the best homemade cornbread in no time by following these simple steps.-
Get Ready and Preheat
Set your oven to 400°F (200°C). Put the cast-iron skillet in the oven while it preheats to make it nice and hot. If not, butter and flour your 8×8-inch baking pan. -
Put the dry ingredients together
In a big mixing basin, mix together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt. Whisking makes sure that all of the dry ingredients are equally spread out, so there aren’t any pockets of baking powder or salt. -
Whisk the wet things
Whisk the buttermilk, melted unsalted butter, and the two big eggs together in a another medium bowl until they are completely mixed and smooth. -
Mix the wet and dry
Put the wet ingredients in the bowl with the dry ones. With a whisk or a spatula, swirl gently until everything is mixed together. It’s fine if there are a few lumps; that’s what makes the crumb so soft! -
Pour and bake
Carefully pour the batter into the oiled and heated skillet or baking pan. You can add an extra tablespoon of butter to the heated cast-iron skillet right before you pour the batter to make the bottom crust even crispier. -
Bake till golden brown
Bake for 18 to 20 minutes, or until the top of the cornbread is golden brown and a toothpick or wooden skewer inserted into the center comes out clean. The smell in your kitchen will be heavenly! -
Let it cool and serve.
Before cutting the cornbread, let it cool in the pan for 5 to 10 minutes. This helps it stay in place. Serve warm, maybe with a little butter or honey on top. It also goes great with our Slow Cooker Pulled Pork!
Ideas for serving and pairing
Cornbread is quite flexible. Here are some of my favorite ways to consume it:- Chili: This is a must-have for any chili, whether it’s a standard beef chili or a vegetarian three-bean chili.
- Barbecue Side: Goes great with pulled pork, ribs, or brisket.
- For breakfast, toast a slice and spread butter, honey, or even a little jam on it.
- With Soups: A warm partner for thick stews and creamy soups.
- As a base, you may crumble it up and use it to make homemade stuffing for Thanksgiving.
Questions that people often ask (FAQs)
Are you interested in learning how to make the best classic cornbread? We have the answers!Are you ready to bake?
Don’t wait to enjoy the taste of classic cornbread that is really moist and soft! This recipe is easy, tasty, and sure to be a hit with the whole family. Try it out and tell us what you think! Post pictures of your work on Instagram and tag us @YourBlogHandle or use the hashtag #YourBlogCornbread. We can’t wait to see your golden bread! Do you have any queries or your own preferred ways to make cornbread? Please leave a comment below and tell us what you think! Tell us about your culinary successes! You can submit your own recipe here. Check out our collection of bread recipes and dessert recipes for additional ideas for baking
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