This Cornbread Recipe bakes up perfectly moist with just a hint of sweetness and golden brown edges that are deliciously crispy.
The Most Delicious Cornbread Ever
I’ll admit that I am a total cornbread lover. I could eat it every time I have soup, a casserole, and any kind of BBQ dish! I like my cornbread moist, with crispy edges and a slight hint of sweetness. This super easy cornbread is exactly that! It comes together really fast and is foolproof every time.
Ingredients for Golden Sweet Cornbread
My cornbread recipe uses basic ingredients, and I’ll tell you what I specifically use when I make it.
- Flour: For this recipe, I like to use good old all-purpose flour. It is reliable, I always have it on hand and works great in this cornbread.
- Cornmeal: There are several different kinds of cornmeal. For the best texture, use fine or medium ground cornmeal. And for color, my preference is yellow cornmeal vs white to get that beautiful deep yellow color.
- Sugar: I use granulated white sugar for this recipe. You can use light brown sugar if you like that more carmely taste. The sugar helps balance out the flavor of the cornmeal and also add moisture to the cornbread. Plus that hint of sweetness is so delicious.
- Salt: The best kind of salt for baking is a non-iodized salt because it won’t leave any kind of metallic flavor in your finished product. Fine salt is better than coarse because it disperses better throughout. Kosher or sea salt are both great.
- Baking Powder
- Egg: Use a large egg for this recipe.
- Buttermilk: If you don’t have buttermilk on hand, you can always make your own by adding 1 Tablespoon of white vinegar or lemon juice to a 1 cup measuring cup and then filling with enough milk to measure 1 cup.
- Butter: Unsalted butter is best because you are already adding salt to the recipe.
How to Make The Perfect Cornbread Every Time
Cornbread isn’t a complicated recipe and if you make sure you follow a few key tips, it will turn out amazing for you every single time!
Tip #1: Melt your butter and then mix with the buttermilk and egg. This gives you the perfect amount of moisture in your cornbread.
Tip #2: Don’t overmix your batter even if you are tempted to stir until the lumps are gone. The lumps will plump and hydrate as your cornbread is baking and give you the best texture.
Most Asked Questions About Making Cornbread
Fine or medium yellow cornmeal is definitely your best choice to use when you are making cornbread. If you use coarse cornmeal, the texture will be too gritty. Yellow cornmeal (opposed to white) gives you the golden yellow color we all love.
Most cornmeal you find in the grocery store is fine ground as opposed to stone ground. Add just a bit of sugar helps fine cornmeal taste like stone ground.
Buttermilk adds not just a richer, more buttery flavor, but also makes your cornbread more tender.
Fat will help make your cornbread moist and stay together, rather than crumbling apart. Melted butter gives cornbread not only moisture, but that amazing buttery flavor.
Cornbread always has just a bit of crumble – that is what makes it amazing! But if it is dry and overly crumbly, there are a few reasons this might be happening:
–Overbaked: every oven is different which is why there is a baking range. Start at the low end and test it. You will know its done when the sides are brown, and a toothpick inserted in the middle comes out clean.
–Too Much Flour: A 1:1 ratio of flour to cornmeal is what turns out best, but you can try experimenting with a few tablespoons less flour.
–Egg: The egg in cornbread makes the batter bind together. If one large egg isn’t doing the trick, you can try adding one more.
Recipes to Serve Cornbread With
- 1 cup flour, all-purpose
- 1 cup Cornmeal fine or medium, yellow
- 1/4 cup sugar granulated
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 large egg
- 1 cup buttermilk
- 1/3 cup butter melted
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Preheat oven to 400 degrees.
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Spray or lightly grease an 8×8 square baking dish.
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In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, buttermilk and melted butter until well combined. Pour batter into prepared pan.
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Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve warm with butter and honey!
Calories: 167kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 572mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 254IU | Calcium: 139mg | Iron: 1mg
Natalie Monson
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.