Easy Homemade Cornbread

This Easy Homemade Cornbread is a buttery, sweet, and perfectly textured classic that’s ready in under an hour. Whether you’re serving it as a side dish for chili or enjoying it warm with a pat of butter, this recipe is simple, foolproof, and utterly delicious. Made with pantry staples, it’s the perfect addition to any meal!

Ingredients

• 3 eggs
• 4 tablespoons melted unsalted butter
• 1½ cups full-fat buttermilk
• 1½ cups yellow cornmeal
• ¾ cup sugar
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• 2 tablespoons baking powder
• 1 teaspoon salt

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C) .
2. If using a cast iron skillet, place it in the oven to preheat while you prepare the batter. This helps create a crispy, golden crust. Alternatively, grease a 13×9-inch casserole dish with nonstick spray.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, whisk together the eggs, melted butter, and buttermilk until fully combined and smooth.

Step 3: Combine the Dry Ingredients

1. Add the cornmeal, sugar, flour, baking soda, baking powder, and salt to the wet ingredients.
2. Whisk or fold gently until the batter is completely combined and free of lumps. Be careful not to overmix—just stir until everything is incorporated.

Step 4: Prepare the Pan

1. If using a cast iron skillet, carefully remove it from the oven (it will be hot!) and swirl a little butter or oil around the bottom to coat it evenly.
2. Pour the batter into the preheated skillet or prepared casserole dish, spreading it out evenly.

Step 5: Bake

1. Bake in the preheated oven for 25–28 minutes if using a cast iron skillet, or 20–22 minutes if using a casserole dish.
2. The cornbread is done when the top is golden brown, the edges are slightly crisp, and the center is firm to the touch. A toothpick inserted into the center should come out clean.

Step 6: Cool and Serve

1. Remove the cornbread from the oven and let it cool slightly before slicing.
2. Serve warm with a pat of butter, drizzle of honey, or alongside your favorite comfort food like chili, soup, or barbecue.

Tips for Success

• Buttermilk Substitute: If you don’t have buttermilk, mix 1½ cups of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle.
• Sweetness Level: Adjust the sugar to your preference. Reduce it to ½ cup for a less sweet version, or increase it to 1 cup for a sweeter cornbread.
• Add-Ins: Stir in extras like diced jalapeños, shredded cheddar cheese, or cooked bacon bits for added flavor and texture.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Reheat slices in the microwave or oven for a warm, fresh taste.
• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months . Thaw overnight in the fridge before reheating.

Why You’ll Love This Recipe

This Easy Homemade Cornbread strikes the perfect balance between sweet and savory, with a tender crumb and a golden, crispy crust. The use of buttermilk ensures a moist texture, while the sugar adds just the right amount of sweetness. Whether you’re baking it in a cast iron skillet for a rustic touch or in a casserole dish for convenience, this cornbread is versatile, comforting, and always a crowd-pleaser. Dive into this buttery delight and savor every bite of its homemade goodness!