There are a few schools of thought on what makes the perfect cornbread recipe. Purists argue the Southern classic should be made with cornmeal only—no wheat flour and definitely no sugar. Some say a portion of all-purpose flour is necessary for tenderness and structure; others argue that, for moist cornbread, a touch of sugar is vital and helps to bring out the sweet corn flavor. Maybe it’s ambitious, but we believe our best cornbread recipe (i.e., the one below) can satisfy all camps—and possibly teach us a thing or two about healthy compromise.
This homemade cornbread recipe combines equal parts cornmeal and flour for a light, tender crumb. It’s got buttermilk for tangy flavor and a bit of sugar for subtle sweetness. If you’re not willing to budge on the “no sugar” stance, feel free to omit it—or if you’re a shameless sweet cornbread advocate, go wild and double it. For true Southern cornbread, skip the baking pan and use a preheated 10" cast-iron skillet. Pouring the batter into a hot skillet, greased with melted butter or bacon drippings, jump-starts the development of a crispy, golden brown crust.
This cornbread pairs spectacularly well with our ground beef chili recipe (or bean chili to keep it veg), but it’s also a spectacular side dish for fried chicken, barbecue, or any number of wintery soups and stews. Slice any leftovers into cubes to use in cornbread dressing, or toast them to make cornbread croutons.
We have a feeling this easy cornbread recipe will be your new go-to, but in case you want more options, we’ve also got recipes for hot honey skillet cornbread, cornbread-cheddar cheese biscuits, and fresh cornbread muffins.
What you’ll need
13x9" Baking Dish
$20 At Amazon
Whisk
$10 At Amazon
Wire Rack
$23 At BA Market
Large Bowl
$18 At Amazon
Recipe information
Total Time
30 minutes
Yield
Makes one 13x9" pan
Ingredients
2
2
¼
1
2½
¾
4
2
½
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk 2 cups (250 g) all-purpose flour, 2 cups (320 g) medium-grind white or yellow cornmeal, ¼ cup sugar, 1 Tbsp. baking powder, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl. Whisk 4 large eggs, 2 cups buttermilk, and ½ cup (1 stick) unsalted butter, melted, slightly cooled in a medium bowl. Make a well in the dry ingredients and pour in the wet ingredients; stir with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
Step 2
Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Do ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped or in an airtight container at room temperature.
Editor’s note: This recipe was first printed in our November 2018 issue. Head this way for more quick breads →