Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
What defines the perfect slice of cornbread is a little different for everybody. Here at Delish, we want it to be thick, tender, just a little bit sweet, and not at all dry. We also believe that cornbread should be simple, a side you can whip up quickly to serve with chili or smoky beans that takes way less time than making homemade rolls. This tried-and-tested recipe checks off all the boxes. Whether you’re serving it plain or with honey butter (and we strongly suggest that you do!), we know you’ll return to it again and again.
Top tips for making the best-ever cornbread:
— Use the right cornmeal. When you're shopping, look for stone-ground cornmeal. It has a coarser texture and more flavor than finely ground cornmeal, which means it will add a great corn flavor to your cornbread.
— Add a touch of sugar. Adding in a bit of brown sugar not only helps balance the flavor, but also helps keep the cornbread tender.
— Use butter and oil. Butter adds rich flavor and the oil helps keep the cornbread tender. We use salted butter in this recipe, but if you only have unsalted, add an extra 1/4 teaspoon of salt.
Cornbread variations.
One of the best things about cornbread is how easy it is to adapt and adjust. If you’re looking to mix things up, here are some ideas:
— Bacon jalapeño. For a smoky-spicy version, add in a few crumbled pieces of cooked bacon and 2 finely chopped jalapeños.
— Green chile. Stir in a small can of drained green chiles for a Southwestern flavor.
— Easy cheesy. Mix in 1 cup of shredded cheddar or pepper Jack for cheesy cornbread, which is especially good with chili.
Serving & topping ideas.
In our book, a perfect slice of cornbread must be paired with a generous amount of honey butter, but your options don't stop there. Serve it alongside classic beef chili or collard greens, incorporate it into a casserole as the perfect tender topping, or serve alone with butter and jam if you're not feeling the honey.
Storage.
Cornbread will stay fresh in an airtight container for up to 3 days or can be frozen for 2 months. Wrap in foil and bake in 350° oven until heated through or reheat in a buttered skillet for maximum crunchy, griddled goodness.
Made this? Let us know how it went in the comments below!
- Yields:
- 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 342
Ingredients
Cornbread
- 4 tbsp.
(1/2 stick) salted butter, melted, cooled, plus more for pan
- 2 c.
(280 g.) stone-ground yellow cornmeal
- 1 1/2 c.
(180 g.) all-purpose flour
- 1/4 c.
(55 g.) packed light brown sugar
- 1 tbsp.
baking powder
- 1 1/2 tsp.
kosher salt
- 1 tsp.
baking soda
- 2
large eggs
- 1 1/2 c.
whole milk
- 3/4 c.
buttermilk
- 1/4 c.
vegetable oil
Honey Butter
- 1/2 c.
(1 stick) unsalted butter, room temperature
- 1 tbsp.
honey
- Nutrition Information
- Per Serving (Serves 12)
- Calories342 Fat19 gSaturated fat9 gTrans fat1 gCholesterol65 mgSodium291 mgCarbohydrates36 gFiber2 gSugar8 gProtein6 gVitamin D1 mcgCalcium153 mgIron2 mgPotassium168 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
Cornbread
- Step 1Preheat oven to 400°. Butter a 13"-x-9" baking dish. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, salt, and baking soda.
- Step 2In a medium bowl, whisk eggs, milk, buttermilk, oil, and melted butter. Add to dry ingredients and mix with a wooden spoon until just combined. Pour into prepared dish.
- Step 3Bake until cornbread is golden, the center feels firm to the touch, and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool slightly.
Honey Butter
- Step 1In a small bowl, using a rubber spatula, stir butter and honey until combined. Serve with cornbread.
- Step 2Make Ahead: Butter can be made 1 week ahead. Store in an airtight container and refrigerate.