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Cornbread from Scratch
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This northern-style cornbread recipe is a breeze to make. If you like a sweeter (southern-style) cornbread, add 1/3 cup or more sugar to the dry ingredients.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
3 comments
ingredients
1 1/3 cup all-purpose flour
1 1/3 cup yellow corn meal
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs, beaten
directions
Preheat the oven to 375 degrees F. Grease a 9x9-inch baking dish.
In a bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, and eggs.
Stir the flour mixture into the buttermilk mixture, mixing only enough to combine the ingredients. Do not over mix the batter.
Pour the batter into the greased baking dish. Place in the oven and bake at 375 degrees F for about 30 minutes or until lightly browned and a toothpick inserted in the middle comes out clean
Remove the pan from the oven. Let the cornbread cool in the pan on a wire rack for 5-10 minutes then slice and serve. Store the cornbread in an airtight container.
recipe tips
Preheat the oven before starting to give the cornbread a consistent baking temperature.
Grease the baking dish well to prevent sticking.
Sift the dry ingredients to prevent lumps and incorporate air for a lighter texture.
Mix the wet and dry ingredients until just combined; overmixing can lead to dense cornbread.
Let the cornbread cool slightly before slicing to make it easier to cut.
Serve warm for the best flavor and texture.
Experiment with adding a little honey or maple syrup to the batter for a different sweet flavor.
For a crustier edge, bake the cornbread in a preheated cast-iron skillet.
If using add-ins like jalapenos or cheese, fold them into the batter gently before pouring it into the baking dish.
common recipe questions
Can I use white cornmeal instead of yellow?
Yes, white cornmeal can be used as a substitute for yellow. The flavor will be slightly different, but the texture should remain the same.
What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes.
How do I know when the cornbread is fully baked?
The cornbread is done when it's lightly browned, and a toothpick inserted into the center comes out clean. It usually takes about 30 minutes.
Can I add sugar to this recipe for a sweeter cornbread?
Yes, for a sweeter, Southern-style cornbread, add 1/3 cup or more sugar to the dry ingredients.
Can I add other ingredients to this cornbread recipe?
Yes, you can add ingredients like corn kernels, jalapenos, cheese, or herbs for additional flavor.
What's the best way to store leftover cornbread?
Store the cornbread in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Can I freeze this cornbread?
Yes, wrap the cornbread tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months.
How can I prevent the cornbread from being too dry?
Avoid overmixing the batter, and make sure not to overbake the cornbread. Also, make sure your oven is correctly calibrated for the right temperature.
nutrition data
396 calories, 18 grams fat, 48 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
August 31, 2020
My father likes a lot of cornmeal. I changed the corm meal to 2 cups and 2/3 c flour and used medium grade cornmeal or grits. It really worked well for all.
Sounds alot like the cornbread I make. But it would be a lot fluffier if you separate the eggs, add the yolks when eggs are called for. Whip the egg whites till thick and fluffy. Fold into mixture, then bake. It even stays fluffy when cold, if it lasts that long.
November 26, 2018
My 17yo made this for a Friendsgiving Dinner that he attended. His friends were blown away by his corn bread! Thanks for sharing an awesome recipe! We definitely will be making this for a long time.
July 10, 2016
i'm 76 yrs young,, born & raised on a farm in eastern kentucky,, this is almost like i still make cornbread today,, the only thing different is that i use an iron skillet!!!!!
April 6, 2014
I didn't have any buttermilk or butter in the fridge, so I substituted 1 1/3 cup organic sour cream and 1/2 cup organic milk. I used coarse cornmeal because I wanted more texture in my bread. I also don't have a 9 x 9" pan so I put it in a loaf pan and baked for an additional 10 minutes. Turned out absolutely perfect! Thank you!
March 31, 2013
Awesome Recipe! Just tried it; just like Mom used to make. PERFECT! Thank you!
I would tell her the truth. :)
I just tried this recipe. It is in the oven now. Don't make the stupid mistake I made. I melted the butter in the microwave and forgot to use it in the recipe!!! Yea I know, kinda dumb. My wife was asleep and I thought I would be sweet and clever. I hope it turns out ok without the butter. I will probably tell my wife the recipe did not call for butter. Yea, that's exactly what I'll do!! What would you do?