Nothing beats the taste of homemade, fresh-baked Cornbread. This easy homemade recipe provides a perfect blend of sweetness and a moist crumb. It’s a delightfully comforting side dish that can be ready in a swift 30 minutes!
Ingredient Notes
Creating a delightful batch of cornbread all begins with the right ingredients. Here’s what you’ll need and some potential alternatives to ensure a successful bake:
- Fine Cornmeal: This is the star ingredient in cornbread, providing its distinctive texture and flavor. If fine cornmeal is not available, you can use medium-grind cornmeal for a slightly coarser texture. Another option is to take regular cornmeal and grind it further using a food processor or blender until it has a finer consistency.
- All-Purpose Flour (Plain Flour): This helps to provide structure and prevent the cornbread from being too crumbly.
- Baking Powder and Baking Soda: These leavening agents help the cornbread rise and become light and fluffy.
- Unsalted Butter: Adds moisture and flavor. If using salted butter, you can reduce the amount of added salt by half.
- Light Soft Brown Sugar: Gives the cornbread a mild, molasses-like sweetness. If not available, you can substitute it with white sugar.
- Eggs: Act as a binding agent and contribute to the overall texture.
- Milk: Adds moisture and helps with browning. You can substitute it with buttermilk for a very slightly tangy flavor.
Chef Tips
Cool Before Cutting: It can be tempting to dig into your freshly baked cornbread immediately, but patience can be important in baking. Allow your cornbread to cool a bit before you slice into it; this helps the cornbread hold its shape and texture.
Room Temperature Ingredients: Baking is a science, and temperature plays a critical role. Using room temperature eggs and milk can help achieve a more uniform blend when mixing with other ingredients. It’s a small detail that can help improve your cornbread’s texture.
The Toothpick Test: The best way to check if your cornbread is done is by using the toothpick test. Insert a toothpick into the center of the cornbread – if it comes out clean or with a few crumbs clinging to it, your cornbread is done. If there’s wet batter on the toothpick, give it a few more minutes in the oven.
Sweetness Level: This recipe calls for a moderate level of sweetness, perfect for pairing with savory dishes like meats and BBQ. However, feel free to adjust the sugar quantity based on your preference or the dishes you plan to serve with your cornbread.
How to Make Cornbread From Scratch
1) Preheat your oven to 390°F (about 200°C). Grease and lightly flour an 11×7-inch baking pan, then set it aside.
2) In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
3) In a separate mixing bowl, whisk together the melted (and slightly cooled) unsalted butter, light soft brown sugar, eggs, and milk. Ensure all ingredients are well combined.
4) Create a well in the center of your dry cornmeal mixture. Pour the wet ingredients into this well, then gently stir everything together with a spatula until just combined. Be careful not to overmix.
Chef Tip: Be careful not to overmix the batter as it can make the gluten tighten, making the cornbread tougher. The batter should be thickened and combined, but it’s okay if there are small clumps.
6) Pour the cornbread batter into your greased and floured baking pan, spreading it out evenly.
7) Place the baking pan in your preheated oven and bake for 20 to 25 minutes. The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out dry.
8) Remove the cornbread from the oven and let it cool slightly on a cooling rack before cutting it into pieces and serving.
Storage and Leftovers
This homemade cornbread can be stored in an airtight container at room temperature for up to 1 week.
For more extended storage, it can be frozen in an airtight container for up to 3 months. Just wrap individual slices in plastic wrap, then store in a freezer-safe container.
This will stop the cornbread from sticking together, letting you take out individual slices.
FAQs
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour. However, this will alter the texture and flavor of the cornbread.
Cornbread is versatile and can be served with a variety of dishes. It pairs perfectly with chili, barbecued meats, fried chicken or any hearty stew. You can also enjoy it on its own with a bit of butter and honey.
Yes, you can replace the butter with a dairy-free substitute or coconut oil, and use a plant-based milk alternative instead of regular milk.
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How to Make Cornbread From Scratch
Equipment
- 1 Baking Pan (11×7-inch)
Ingredients
- 150 grams Fine cornmeal
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 80 grams Unsalted butter melted and slightly cooled
- 80 grams Light soft brown sugar
- 2 Eggs at room temperature
- 250 milliliters Milk at room temperature
Instructions
- Preheat your oven to 390°F (about 200°C). Grease and lightly flour an 11×7-inch baking pan, then set it aside.
- In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the melted (and slightly cooled) unsalted butter, light soft brown sugar, eggs, and milk. Ensure all ingredients are well combined.
- Create a well in the center of your dry cornmeal mixture. Pour the wet ingredients into this well, then gently stir everything together with a spatula until just combined. Be careful not to overmix.
- Pour the cornbread batter into your greased and floured baking pan, spreading it out evenly.
- Place the baking pan in your preheated oven and bake for 20 to 25 minutes. The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out dry.
- Remove the cornbread from the oven and let it cool slightly on a cooling rack before cutting it into pieces and serving.