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My Favourite Cornbread Recipe – Sally’s Baking Dependancy


That is my very favourite cornbread recipe, as a result of it’s the proper steadiness of every part there may be to like about this simple fast bread. Observe this recipe and also you’ll be rewarded with mushy, moist, buttery candy cornbread with crisp-crumbly edges.

One reader, Lia, commented: “That is one of the best cornbread I’ve ever made. I’m going again to it again and again. It has the approval of my husband and my onerous to please 13yo son. It’s scrumptious. ★★★★★”

cornbread squares with butter melting on top of square in the center.

Have you ever ever had the expertise of biting into a chunk of cornbread, solely to be disenchanted by the way it crumbles aside and tastes bland, sandy, and dry? I do know I’ve.

Which is why I spent years testing and tweaking recipes with the intention to hit on the precise ratio of substances to realize perfection. Suppose: thick squares of buttery moist cornbread with a contact of sweetness, and simply the correct amount of crumbliness. It’s develop into such a preferred recipe round right here, that I take advantage of a variation of it to make my beloved cornbread stuffing.

Why You’ll Love This Cornbread

  • Fast and straightforward to make
  • No mixer required
  • Barely candy, further buttery taste
  • Crunchy-crisp edges
  • Moist and tender, not too crumbly

One reader, EL, commented: “I’m Southern. I’ve tried SO MANY cornbread recipes and none have tasted like residence like this one. It’s now my go-to recipe and is all the time a success!! ★★★★★”

squares of cornbread

What I Discovered From Recipe Testing

Cornbread is like coconut macaroons. Random comparability I do know, however hear me out. Each are very simple to make, however their success is determined by the ratio of substances. When accomplished unsuitable, cornbread (and macaroons!) might be dry, crumbly, and flavorless. However when accomplished proper, this quintessentially American fast bread is moist, tender, and flavorful.

Whereas testing batch after batch, I performed round with butter vs. oil, common milk vs. buttermilk, the ratio of flour to cornmeal, and completely different sweeteners.


Listed here are the important thing substances you want:

  1. Butter: Butter is without doubt one of the major flavors right here. Whereas oil could make desserts and fast breads luxuriously tender, I discover the cornbread lacks taste if butter isn’t current. As a result of butter doesn’t make the bread as moist as oil does, I pair it with buttermilk.
  2. Buttermilk: Buttermilk makes desserts, muffins, and breads further moist. It additionally provides taste, and also you’ll discover that taste in my no-yeast bread and biscuits recipes, too.
  3. Cornmeal & Flour: Equal components superb cornmeal and all-purpose flour makes for the BEST cornbread. With 1 cup of cornmeal, you get a number of that scrumptious corn taste, and people crisp-crunchy edges.
  4. Brown Sugar & Honey: There are two opposing camps in the case of how cornbread ought to style: candy vs. not candy. This specific recipe falls extra in direction of the candy finish of the spectrum. Whereas it’s not as candy as cake, it does have some sugar and a touch of honey to steadiness out the savory buttermilk taste, and improve the pure sweetness of the cornmeal. Common white sugar is okay to make use of right here, however I particularly love this made with flavorful, moist molasses-spiked brown sugar.

And the remaining:

ingredients on marble counter including flour, cornmeal, buttermilk, salt, melted butter, and honey.

Baking cornbread is as simple as mixing the moist and dry substances individually, after which combining them into 1 thick batter.

batter in glass bowl with blue whisk.

Unfold right into a greased or lined sq. 9-inch baking pan. And take a look at it in a forged iron skillet! My skillet cornbread is a ceaselessly favourite recipe, too.

spreading yellow batter into lined blue square baking pan.=

What Is Cornmeal?

A variety of readers ask about cornmeal. What’s cornmeal? Is cornmeal the identical as cornstarch/cornflour? What about polenta and grits? It may definitely be complicated. Cornmeal is dried and floor corn. It’s sometimes discovered within the baking aisle of most grocery shops. If you happen to’re curious, right here’s an article I discovered in regards to the variations between many dried corn merchandise, together with cornmeal, polenta, and cornstarch.


Extra Cornbread FAQs

What Form of Cornmeal Is Finest for Cornbread?

I often use superb cornmeal to make cornbread, but when medium-ground or coarse is all yow will discover, you should use that, too. Yellow cornmeal is the most typical, however when you have white cornmeal, that’s additionally superb to make use of.

Can I Bake This in a Skillet?

Baking cornbread in a skillet provides it an excellent heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet on the identical temperature for a similar period of time.

What Can I Add?

Be at liberty to stir in a little bit one thing further if you want! Strive including in 1 cup of corn or a can of creamed corn, 1 or 2 chopped jalapeño peppers, 1 cup blueberries, 1/2 cup every dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon.

piece of cornbread with honey

What to Serve With Cornbread:

And right here’s my cornbread muffin recipe—I like including jalapeño for a little bit kick. You too can bake it immediately on prime of chili while you make cornbread chili casserole.

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