Name: Cornbread Recipe: Golden and Moist
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Cornbread:; 1 cup cornmeal; 1 cup flour; 1/4 cup sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 2 eggs; 1/2 cup melted butter; 2 tbsp vegetable oil; Optional: Butter (honey); Suggested Pairings: Chili (fried chicken, sweet tea)

Introduction

Cornbread is a beloved staple for its golden crust, tender crumb, and subtly sweet, corn-forward flavor. This versatile dish is quick to whip up and universally adored, ideal as a side for chili, barbecue, fried chicken, or enjoyed with a pat of butter and honey. Its simple ingredients and forgiving preparation make it perfect for cooks of all levels. This recipe delivers a classic Southern-style cornbread, adaptable for dietary needs, best served warm with a drizzle of honey or a spread of butter.

Ingredients

For the Cornbread:

1 cup yellow cornmeal (medium grind for texture)
1 cup all-purpose flour
1/4 cup granulated sugar (adjust to 2 tbsp for less sweet)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and slightly cooled
2 tbsp vegetable oil or bacon grease (for skillet)

For Serving:

Optional: 2 tbsp softened butter or honey
Suggested Pairings: Chili, fried chicken, coleslaw, or black-eyed peas
Suggested Beverage: Sweet tea, milk, or light beer

Step-by-Step Process

Preheat Oven and Prep Pan: Preheat oven to 425°F (220°C). Place an 8×8-inch baking dish or a 9-inch cast-iron skillet in the oven to heat. Add 2 tbsp vegetable oil or bacon grease to the pan to coat (if using a skillet, swirl to grease sides).
Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
Combine: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix (some lumps are okay).
Bake: Carefully remove the hot pan from the oven. Pour batter into the greased pan, spreading evenly. Bake for 18-22 minutes (skillet) or 20-25 minutes (baking dish), until golden and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cornbread cool in the pan for 5-10 minutes. Slice into 8 pieces. Serve warm with optional butter or honey, alongside suggested pairings like chili or fried chicken, and a beverage like sweet tea.

Tips for Better Cornbread

Use medium-grind cornmeal for authentic texture; fine-grind yields a cakier result.
Preheat the skillet or pan for a crispy crust; cast-iron skillets give the best crunch.
Adjust sugar to taste; reduce to 1-2 tbsp for savory cornbread or increase to 1/3 cup for sweeter.
Don’t overmix batter to keep cornbread tender; mix until just combined.
Use room-temperature buttermilk and eggs for smoother batter and even baking.
Test doneness with a toothpick; avoid overbaking to prevent dryness.
Serve warm for the best texture; reheat leftovers briefly to restore softness.
Grease the pan generously to prevent sticking, especially in cast-iron.

Variations and Customization

Gluten-Free Cornbread: Use a 1:1 gluten-free flour blend instead of all-purpose flour; ensure cornmeal is gluten-free.
Vegan Cornbread: Replace buttermilk with 1 cup plant-based milk plus 1 tbsp vinegar, use vegan butter, and substitute eggs with 2 tbsp flaxseed meal mixed with 6 tbsp water.
Low-Sugar Cornbread: Reduce sugar to 1 tbsp or omit; add 1/4 cup creamed corn for moisture.
Spicy Cornbread: Add 1/2 cup diced jalapeños and 1/2 tsp cayenne pepper to batter.
Cheesy Cornbread: Stir in 1 cup shredded cheddar cheese and 1/4 tsp smoked paprika.
Corn Kernel Cornbread: Add 1/2 cup fresh or canned corn kernels (drained) for extra texture.
Herb Cornbread: Add 1 tbsp chopped fresh rosemary or chives to the batter.
Honey Cornbread: Replace sugar with 1/4 cup honey; reduce buttermilk by 2 tbsp.

Storage and Serving Tips

Store cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheat in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds to restore warmth and texture.
Freeze cornbread slices wrapped in plastic and foil for up to 2 months; thaw at room temperature and reheat.
Serve warm for the best flavor; cold cornbread can be crumbly.
Use leftover crumbled into chili, as a stuffing base, or toasted for croutons.
Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
Pair with a sweet or savory main to balance flavors, and a beverage like milk for comfort.
Cut with a serrated knife for clean slices, especially when warm.

Nutritional Information

Based on 8 servings (1 slice each, without optional toppings):

Calories: 280 kcal
Total Fat: 16g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 380mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 6g
Protein: 5g
Vitamin A: 10% Daily Value
Vitamin C: 0% Daily Value
Calcium: 10% Daily Value
Iron: 8% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but high in fat due to butter. For dietary needs, try gluten-free or vegan variations. It’s protein and calcium from eggs and buttermilk that add nutritional value.

Conclusion

This cornbread recipe delivers a golden, moist side dish that’s perfect for any meal, from casual dinners to festive gatherings. Its simple preparation and comforting flavors make it a favorite for home cooks. The crispy crust and tender crumb create a delightful texture. This recipe is sure to become a staple, cherished for its warmth and versatility.