This easy cornbread recipe combines eggs, buttermilk, and butter along with flour and cornmeal to bake up the lightest, most delicious cornbread.
Cornbread Ingredients
Flour: This recipe uses all-purpose flour. Cornmeal: Yellow cornmeal gives cornbread its distinctive color and structure and adds both texture and flavor. Sugar: I prefer cornbread that isn’t too sweet so I use just a bit of white sugar in this recipe. Buttermilk: Buttermilk gives this bread a tender crumb and helps it to rise. Replace buttermilk with a cup of milk and 1 tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before using. Butter: Real, full-fat butter delivers the best results and creates a crispy, golden-brown exterior.
Variations: Cornbread can be flavored with seasonings in Step 2 to match the meal! I love a zesty Cajun flavor that matches perfectly with a shrimp boil or go Tex-Mex with an adobo blend and serve with taco soup.
How to Make Cornbread
Serving Suggestions
Cornbread is the perfect accompaniment to chili and makes a flavorful and rustic cornbread stuffing that’s holiday-perfect. Drench the cornbread in honey butter or use it to soak up your favorite stews or soup.
Storing Cornbread
Keep leftover cornbread in a sealed container in the refrigerator for up to 4 days. Freeze squares on a baking sheet and transfer them to a zippered bag once frozen. They will thaw at room temperature in about 30 minutes. Reheat cornbread by wrapping it in foil and placing it in the oven for about 15 minutes at 350°F.
Did you enjoy this homemade Cornbread recipe? Leave us a rating and a comment below! Recipe adapted from Chile Cheddar Cornbread. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
