Light, tender and moist, this cornbread recipe has just a hint of sweetness making it perfect for dipping, dunking or slathering with butter. Making cornbread from scratch is so easy I know you’re going to love it!
How to Make Cornbread
As much as I love a good Cheddar Cornbread, there are few things like a simple classic to dip into a bowl of Crock Pot Chili! To make cornbread, you’re just going to need a few ingredients you most likely have on hand already! If by chance you don’t have buttermilk, you can use a buttermilk substitute. Everyone has a preference as to how they like it, some like it sweet, some cakey, some with corn kernels and some without.
This cornbread recipe make a super moist and tender cornbread with just a hint of sweetness. I sometimes add a cup or so of corn kernels if I have them on hand (either canned and drained or frozen/defrosted).
Like most quick bread recipes (such as Banana Bread) you’ll want to ensure you mix the dry ingredients in one bowl and the wet in another. When you combine the two, mix just until moistened. Overmixing can cause a dry, tough cornbread. Also ensure you don’t overcook the bread. Check it at the lower end of the cook time.
What Goes with Cornbread?
Of course we serve cornbread with soups and stews, it’s great with Butternut Squash Chili but we also love to serve it with Oven Barbecue Ribs, Crock Pot Baked Beans or even replace some of the bread in our favorite Easy Stuffing Recipe.
Cornbread is great topped with plain butter (or even honey butter) but you can also top it with jam or jellies!
How to Store Cornbread
Cornbread is a delicious and moist quick bread and should be stored in a tightly sealed container at room temperature (or in the fridge).
Can you Freeze Cornbread?
Yes, you can definitely freeze cornbread. We simply cut it into squares and place in a well sealed container. If you are layering the cornbread, place parchment paper between the layers to avoid it sticking. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so.
If you’d like to reheat it, wrap in in foil and reheat in the oven for about 15 minutes at 350°F.
More Corn Recipes You’ll Love
- Corn Casserole – Holiday favorite!
- Homemade Creamed Corn
- Slow Cooker Corn Chowder – Easy!
- Frito Corn Salad
- Mexican Corn Dip – Great appetizer!
- Ham and Corn Chowder – Comfort food!
Easy Cornbread Recipe
- 1 cup flour
- 1 cup cornmeal
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ⅓ cup butter melted
- 1 cup buttermilk
- Preheat oven to 350°F.
- Whisk together flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl, whisk together egg, buttermilk and melted butter.
- Combine the wet and dry ingredients just until mixed.
- Spread into a greased 8x8 pan and bake 30-35 minutes or until a toothpick comes out clean.
Recipe adapted from Chile Cheddar Cornbread.