This is the best cornbread recipe! It’s all you want homemade cornbread to be easy then something when you eat it hot with the included honey whipped butter recipe.
This homemade cornbread is a tried and true old recipe. Yes, I’ve shared it before, but that was years ago, so most of you probably missed it, and it was for a smaller pot. Here, I’ve made my original recipe 1 1/2 times so that you can have enough for a 13×9 platter, or in other words, enough for Thanksgiving.
This is my favorite cornbread! it doesn’t like the dry, lifeless cornbread that you can find elsewhere. This homemade cornbread is incredibly moist, smooth, and basically perfect.
What is Cornmeal (Cornbread)?
A lot of readers ask about cornmeal. What is cornmeal? Is cornmeal the same as cornstarch? What about polenta? It can certainly be confusing. Cornmeal is dried and ground corn. It’s found in the baking aisle of grocery stores.
also Traditional southern cornbread gets its name because it’s made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes.
Why You’ll Love This Cornbread
Let us count the ways!
- Easy to make
- 10 simple ingredients
- No mixer required
- Sweet corn flavor
- Crunchy crisp edges
- Moist, not too crumbly
- Extra buttery
How to use your leftovers
This recipe is for 8 servings, so you may find yourself with some extra cornbread. It’s wonderful to enjoy as-is, but there are also some fun ways to get creative with your leftovers!
I like to slice a piece into small squares and then pan-toast them. This makes a perfect low carb alternative to croutons! You could also crumble a slice into a pan and toast it to create breadcrumbs.
Another option is to use your cornbread to create a tasty, low-carb stuffing. It’s great to serve around Thanksgiving, and you could even use it to stuff the turkey!
Ever wondered how many carbs are in a small piece of cornbread made with cornmeal?
In a typical serving made from a dry mix, there can be as many as 30 grams of carbs! So while it may seem tempting to have just one slice, even a small piece can have an undesired impact on your blood sugar.
That’s why I recommend this low carb version of traditional cornbread. With about 14 total carbs and 4 grams of fiber, each slice comes out to 10 net carbs. That’s a pretty big improvement!
Leftovers can be stored in an airtight container and will stay fresh for up to 5 days.
This recipe is great to make over the weekend so you have a tasty snack or side to enjoy throughout the week!
Easy Homemade Cornbread !
- 1/2 cup unsalted butter melted (or bacon drippings)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder (optional: yields a fluffier cornbread)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk shake before measuring
- 2 large eggs
- Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
- Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
- Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.
- Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.
- Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
- Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.