Cornbread Recipe | How to Make Cornbread
About this recipe
This cornbread recipe is a simple yet delicious way to enjoy a classic dish. The combination of all-purpose flour and yellow cornmeal creates a soft, moist texture, while the buttermilk adds a rich flavor that makes it stand out.
With crisp-crunchy edges and a buttery finish, this cornbread is perfect as a side or a snack. Plus, it’s easy to whip up in just a few steps, making it a great choice for any home cook.
Ingredient notes
- You can use either white sugar, brown sugar, or honey as a sweetener.
Tips from The Cooking Foodie’s video
- Make sure not to over mix the batter, as this can make your cornbread tough.
- Grease your baking pan well to ensure easy removal of the cornbread after baking.
Good to know
- What temperature should I preheat the oven to?
- Preheat the oven to 400°F (200°C).
- How long do I bake the cornbread?
- Bake for 20-25 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
- What size baking pan do I need?
- Use an 8-inch (20cm) square baking pan.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat oven to 400°F (200°C). Grease an 8-inch (20cm) square baking pan. Set aside.
- 2
In a large bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
- 3
In a separate bowl, whisk melted butter and sugar. Then, add eggs and whisk until combined. Add buttermilk and whisk until combined.
- 4
Pour the wet ingredients into the dry ingredients and whisk until combined. Do not over mix.
- 5
Pour batter into the prepared baking pan. Bake for 20-25 minutes or until golden brown on top, and a toothpick inserted in the center comes out clean.
- 6
Allow to slightly cool before slicing. Serve with butter and honey or jam.
Heads up — we had to guess a little:
- Confidence note: inferred that sugar or honey can be used as a sweetener.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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