Easy Cornbread
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.61 out of 5 stars
(46)
Ingredients
12
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- 3 tablespoons canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 cup frozen corn
How would you rate this recipe?
Preparation
Chef’s notes
Let the butter reach room temperature. This recipe calls for melted butter, but you don’t want the butter to be hot. Melt it ahead of time, and let it come up to room temperature. That way it won’t cook the other wet ingredients, and they won’t separate.
Don’t over bake. This cornbread recipe is very moist, but cornbread can dry out easily if it’s baked too long. Keep a close eye on it, and check the doneness frequently once the cornbread gets close.
Let it rest. Letting the cornbread cool allows it to firm up, so it will hold its shape when you cut into it.
Make it sweeter with maple syrup by adding it to the recipe. Just put a little maple syrup in with the wet ingredients, and cut back on the sugar a little.
Make it spicy with jalapeños by putting chopped fresh or pickled jalapeños in the batter when you add the corn.
Make muffins:
Use the same batter and equally divide it into a regular size muffin tin. It will take less time to cook, so only bake for around 15-18 minutes.