My Perfect Cornbread Recipe is fluffy, moist and packed with tons of sweet corn flavor. Cornbread is easy to make and goes great along side your favorite soup or chili. My signature cornbread recipe calls for actual corn kernels to be added into the cornbread batter, to create a sweet and savory bread with tons of fresh corn flavor. Make a batch today and enjoy all week long with all your hearty fall meals.
Today I’m sharing my Perfect Cornbread Recipe that I make all winter long, so we can enjoy it alongside our favorite soups, stews and chilis. This cornbread is sweet, flaky, moist and full of fresh corn flavor. Serve it as a cozy side dish or enjoy on its own with a drizzle of honey and melted butter.
Why You’ll Love This Easy Cornbread Recipe
- Comes together quickly – Cornbread isn’t an actual bread recipe that needs to be kneaded or left to rise. It comes together quickly by mixing all the ingredients together in a bowl and then baking in the oven for just about 30 minutes.
- Great cold weather side dish – We eat a lot of soups, chilis and stews this time of year and a fresh slice of cornbread is always a great side dish. It’s hearty, a little bit sweet and goes great with warm soups, or similar dishes.
- Contains fresh corn – I love adding canned, or frozen, corn to my cornbread recipe because it not only reinforces the sweet corn flavor, but it also creates a really soft and moist cornbread.
Why We Love Cooking With Corn
Corn has many health benefits, due to its high content of fiber, vitamins, minerals and antioxidants. Corn is a good source of both soluble and insoluble fiber, making it great for digestion. You might be wondering, if it is good for digestion, why does it come out whole in the stool? The reason for that is because the outside of the corn kernel is made of cellulose, which cannot be digested by humans, but the body does make sure it gets all the other nutrients out of the corn first! The fiber in corn also helps regulate blood sugar levels by slowing down the absorption of glucose.
Perfect Cornbread Recipe Ingredients
- All-Purpose Flour – I used regular all-purpose flour for this cornbread. If you want to make this recipe gluten-free, you can use a good all-purpose GF flour blend.
- Cornmeal – I use finely ground cornmeal for this recipe. You should be able to find cornmeal in the baking aisle; just make sure you don’t accidentally get a cornbread mix!
- Sugar – I did include granulated sugar, which I don’t use much in my recipes, but it adds some nice sweetness. Next time I make this recipe, I may experiment with using maple syrup and/or coconut sugar. If so, I will update it!
- Baking Power and Salt – Baking powder helps the cornbread become nice and fluffy. The salt helps flavor the cornbread.
- Eggs – You just need two large egg for this recipe. You can easily use a vegan egg substitute if you make this cornbread vegan.
- Melted Butter + Oil – I like to use a combination of melted butter and oil in my cornbread because the butter helps add flavor, while the oil makes the cornbread nice and moist. You can use all melted butter or all oil, if you prefer.
- Buttermilk – Buttermilk helps make the cornbread super moist, but milk (dairy or non-dairy) can be substituted if needed.
- Corn – I like to add fresh corn to my cornbread because it helps keep it moist and gives a nice pop of flavor that reinforces that corn flavor.
How To Make Easy Skillet Cornbread
- Start by preheating the oven to 400 degrees F and greasing a 9-inch oven-safe dish (it doesn’t need to be exactly 9 inches, just close). I like to grease mine with butter, but oil will also work.
- Add flour, cornmeal, baking powder, and salt to a large mixing bowl. Whisk everything together and make a small well in the middle. Next, add the eggs, melted butter, oil, and buttermilk. Mix everything together well with a large mixing spoon, not an electric mixer.
- Let the cornbread batter sit in the bowl and rest for about 15 minutes, this will allow the flour and cornmeal to hydrate and the baking powder to start working. After 15 minutes, add in the corn kernels and gently fold them in. Transfer batter to your baking dish and let sit for another 5 minutes before putting in the oven. This step is optional, but will help the levening agents work better, which will create a fluffy cornbread recipe.
- Bake cornbread until golden brown on the top and an inserted toothpick comes out clean, about 25-30 minutes. I would set a timer for about 25 minutes and then check it occasionally until it’s done. Enjoy with butter and honey.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using your favorite all purpose GF flour mix.
- Make this recipe vegan by using dairy free milk, egg substitute and a dairy free butter.
- Can this cornbread be frozen? Yes, allow cornbread to cool fully and then pack it into an air-tight, freezer friendly, container. Freeze cornbread for up to 3 months.
- How long does leftover cornbread last? If stored in an air-tight container, in the refrigerator, leftovers should last about 5 days.
- How should this cornbread recipe be enjoyed? You can enjoy this cornbread warmed with butter as a snack, or as a side dish for chili or soup recipes.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Perfect Cornbread Recipe
- Total Time: 45 minutes
- Diet: Vegetarian
Description
My Perfect Cornbread Recipe is fluffy, moist and packed with tons of sweet corn flavor. Cornbread is easy to make and goes great along side your favorite soup or chili. My signature cornbread recipe calls for actual corn kernels to be added into the cornbread batter, to create a sweet and savory bread with tons of fresh corn flavor. Make a batch today and enjoy all week long with all your hearty fall meals.
Ingredients
- 1 cup all purpose flour*
- 1 cup cornmeal
- 2/3 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup melted butter, cool before adding
- 2 tablespoons neutral flavored oil, like canola
- 1 cup sweet corn kernals
- Honey and softened butter, for serving
Instructions
- Start by preheating the oven to 400 degrees F and greasing a 9-inch oven-safe dish (it doesn’t need to be exactly 9 inches, just close). I like to grease mine with butter, but oil will also work.
- Add flour, cornmeal, baking powder, and salt to a large mixing bowl. Whisk everything together and make a small well in the middle. Next, add the eggs, melted butter, oil, and buttermilk. Mix everything together well with a large mixing spoon, not an electric mixer.
- Let the cornbread batter sit in the bowl and rest for about 15 minutes, this will allow the flour and cornmeal to hydrate and the baking powder to start working. After 15 minutes, add in the corn kernels and gently fold them in. Transfer batter to your baking dish and let sit for another 5 minutes before putting in the oven. This step is optional, but will help the levening agents work better, which will create a fluffy cornbread recipe.
- Bake cornbread until golden brown on the top and an inserted toothpick comes out clean, about 25-30 minutes. I would set a timer for about 25 minutes and then check it occasionally until it’s done. Enjoy with butter and honey.
Notes
*Scoop the flour straight from the package and then level it off.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side, Vegetarian
- Method: Oven
- Cuisine: American
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