Cornbread with a little honey and butter makes a lovely and quick breakfast. I love homemade cornbread because it can be made in so many ways; whether baked in the oven, made in a skillet, or even steamed. Also, its texture can vary from flats like patties or soft and fluffy like a cake. These variations depend on what texture you prefer and how you want your cornbread to taste like.
This homemade cornbread is moist and not too crumbly. Using butter will make cornbread rich, while using buttermilk will make it soft.
What's in this homemade cornbread?
- Yellow cornmeal: This recipe uses yellow cornmeal as it gives the bread a beautiful golden-brown colour.
- Butter: This recipe uses unsalted butter that is slightly melted. This ingredient is a must, as it gives a moist and rich flavour to the bread.
- All-purpose flour: The flour allows the bread to rise and will give a spongey consistency to the bread.
- Baking soda: It helps the dough rise and expand.
- Baking powder: Baking powder is optional, but it also helps the dough rise.
- Salt: Use just a pinch to bring all the flavours together.
- Buttermilk: It adds a rich flavour to this recipe without adding extra fat.
- Eggs: It binds all the ingredients together and helps the bread rise.
- Granulated sugar: It balances out the corn and bread flavour with its sweetness.
How to make cornbread?
Preparations: Preheat the oven to 170C/350F .
Line a 9 inch baking dish with parchment paper.
Combining the wet ingredients: In a mixing bowl, combine sugar and butter. Then add the eggs, one at a time, until combined. Add buttermilk, mix again.
Adding the dry ingredients: Add flour, cornmeal, salt, baking powder, and baking soda to the mixture. Mix well. Pour the mixture in the baking dish.
Bake for 40-45 minutes.
- You can make muffins with this recipe by greasing a 12 cup muffin tin with butter, pouring in the batter, and baking for 25-30 minutes.
- You can freeze the cornbread by wrapping it in a plastic wrap. It will keep for one to two months.
- Make sure to bake until the top, and the edges are golden brown.
- Avoid over stirring the wet and dry ingredients even if there are few lumps.
- You may mix a spoonful of honey or grated orange peel into the butter to coat on the warm bread.
- Remember to grease the pan before baking.
- Allow the cornbread to cool in the pan for at least five minutes and then transfer to a wire rack to cool down fully.
- Measure the flour correctly as adding too much would ruin the recipe.
- You may use natural sweeteners like honey or maple syrup instead of granulated sugar.
- A great substitute for buttermilk is Greek yoghurt, low-fat yoghurt or even milk.
- Adding fun toppings can make this dish more delicious. Toppings like honey, jelly or jam, ham & cheese would taste divine.
- You may add some add-ins like roasted corn, cheddar cheese, blueberries, green chile corn, cheesy garlic to make it extra delicious and rich.
- There are different types of ground cornmeal, yellow cornmeal is preferred, but you may also use white or new Mexican blue cornmeal.
- You may use cooking oil instead of melted butter. To make this dairy-free, you may use dairy-free butter or vegan butter.
What are the topping options for cornbread?
When we talk about cornbread toppings, butter and honey will be the winners. However, there are many more topping options such as cream cheese, jam or Nutella.
What kind of cornmeal should I buy?
I recommend buying good quality cornmeal. I use Bob's Red Mill Cornmeal, it is medium grind cornmeal. However, you can use coarse cornmeal if you like the gritty texture.
I don't have buttermilk can I substitute it?
Buttermilk is very important in this recipe to ensure that the cornbread will not turn out dry and flavourless. However, if you don't have buttermilk, you can add one tablespoon of white vinegar to a cup of milk and use it instead of buttermilk.
What kind of baking dish should I use to make cornbread?
You may use a glass pie dish or any metal baking dish. You can also use a cast-iron skillet. If you're using a cast-iron skillet, remember to warm up the skillet while the oven is preheating. Ceramic, glass or cast-iron or any metal baking dish works best.
Can I make muffins with this recipe?
Yes, you can use the batter to pour them in a muffin tin and bake at the same temperature for 16-18 minutes or until they are golden brown.
Why does my cornbread turn crumbly?
Cornbread has a crumbly texture but shouldn’t fall out into a crumbly mess when you cut it. If that happens, the amount of flour added may be too much; try using less flour to balance it out. Or, you may be using too much cornmeal or butter. Use the right amount of flour, cornmeal and butter to achieve the best consistency.
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Homemade Cornbread From Scratch
- In a mixing bowl, combine sugar and butter. Then add the eggs, one at a time, until combined. Add buttermilk, mix again.
- Add flour, cornmeal, salt, baking powder, and baking soda to the mixture. Mix well. Pour the mixture in the baking dish.
- Bake for 40-45 minutes.
If you have a question about this Cornbread recipe, please leave a comment or contact me via the contact page. And if you make this recipe, don't forget to rate it and let me know how it turned out in the comment section below. Thanks for visiting my blog.