Basic Cornbread

I cannot believe it’s already November. I feel like I was just remarking about the fact that it was already September. Time flies. Now we’ve all got to plan our menus for the feasts, parties, and gatherings that are synonymous with this season. This particular recipe isn’t exactly eye-catching. It’s one of those basics that is so easy it often gets forgotten. I don’t know why anyone would buy pre-made cornbread or a box mix when it’s super simple and quick to make from scratch. This recipe is a perfect base for Thanksgiving stuffing and dressing. Stay tuned for a scrumptious cornbread stuffing recipe coming up. In the meantime you’ll just have to serve this cornbread on the side with some hearty, warming chili.

Recipe Rundown
Taste: Rich, slightly sweet, and oh-so-corny.
Texture: Moist yet crumbly.
Ease: Extremely easy. It’s almost impossible to mess this up.
Appearance: Just about perfect.
Pros: Super easy and perfect as a side dish. Even more perfect for thanksgiving recipes like stuffing and/or dressing.
Cons: None.
Would I make this again? Yes, probably for thanksgiving.

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Basic Cornbread

Ingredients:

  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup milk
  • 1 1/2 cups yellow cornmeal, preferably stone-ground
  • 1 1/2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 4 teaspoons sugar
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted

Directions:

Adjust an oven rack to the middle position and heat oven to 375 degrees F. Grease a 13x9-inch baking dish.

Beat the eggs in a medium bowl; whisk in the buttermilk and milk.

Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in a large bowl. Push the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into the well and stir with a whisk until just combined; stir in melted butter.

Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.

Transfer the baking dish to a wire rack and cool to room temperature before using, 1 hour.

   

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11 Responses to “Basic Cornbread”

  1. #
    1
    Jessica — November 2, 2011 at 6:30 pm

    This looks delicious Tessa! All I need is a big bowl of chili to go with!

  2. #
    2
    stawojo — November 3, 2011 at 12:32 am

    Wow. That looks great. You have a nice blog. Glad I stopped by.

  3. #
    3
    Purabi Naha — November 3, 2011 at 2:37 am

    This basic cornbread recipe is so useful!! Loved this.

  4. #
    4
    mattwrench — November 3, 2011 at 5:20 am

    Can I throw some jalapenos into this recipe or is the cornbread too sweet to make that combo work?

    • handleheat replied: — November 3rd, 2011 @ 5:30 am

      That would work perfect! Yum!

      • mattwrench replied: — November 3rd, 2011 @ 5:49 am

        Thanks!

  5. #
    5
    Sandhya — November 3, 2011 at 9:31 am

    aah looks perfect..
    I just cant believe we are in Nov already!!

  6. #
    6
    kiri — January 23, 2012 at 9:11 am

    cute pic

  7. #
    7
    pjcamp — January 28, 2012 at 6:41 pm

    Damn. Y'all Yankees always wreck the cornbread. Allow me.

    Leave out the flour and double up the corn meal. About two cups. What you've got there is a giant corn flavored biscuit.

    Leave out the sugar. Corn is already plenty sweet. It doesn't need help. We're not makin' johnnycake here.

    Heat the oven to 450 with a cast iron skillet in it containing about 1/4 cup of oil.

    You only need the one egg.

    Milk and/or buttermilk until it looks like quicksand. Between 1 and 2 cups but eyeball it.

    When the skillet is blazing hot, pour the batter in. Yes, it will start to fry on the bottom. That's how you know you did it right.

    Cook for roughly 20 minutes. You're really going for something that looks like cornbread, not a specific time. It looks like cornbread when it is (a) dry in the center and (b) pulling away from the sides of the skillet.

    Invert on a plate, slice in wedges, serve hot with lots of butter. Nobody likes cold cornbread.

    If you want it extra crispy, sprinkle some cornmeal into the skillet before pouring in the batter.

  8. #
    8
    Aggie — January 4, 2014 at 8:23 pm

    Love this recipe thank you! My husband likes it sweeter so I added 1/4c sugar and he says it’s not sweet enough. Do you think if I add a 1/2c or 1c it would mess with the baking texture? I also added frozen corn and it was so good! Super easy!

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