I know you’ve had some amazing cornbread in your life, but have you ever had the best cornbread recipe out there? Probably not. I’m going to teach you how to make the best Cornbread Recipe out there.
I’ve been making this recipe for years and now it’s time that I pass it on. Cornbread is one of those recipes that you enjoy with chili, soup, or as a snack.
Whenever I have people coming over, I enjoy making cornbread because it’s tasty, but it’s also very filling. My friend, Kathleen, gave me this recipe years ago, and it is the best one I have ever tasted.
Best Cornbread Recipe
This recipe is one of the best cornbread recipes I’ve found. Most of us go for a Jiffy Box in order to make cornbread. You don’t have to do that anymore. I know that I was intimidated for years with cooking cornbread.
After you master it, you will start making this cornbread recipe anytime you want, and particularly when you have just a few minutes. I think you’ll appreciate the soft texture of the cornbread, but also that familiar taste that only this kind of bread can give you.
How to Make the Best Cornbread Recipe
Are you interested in learning how to make this delicious recipe? I’m excited to teach you! Learning how to make this recipe is sure to change mealtime in your house. You can easily make this recipe whenever you get the “hankering” for a little cornbread.
The first step is to preheat your oven to 425 degrees. I greased the 8-inch cast-iron pan before I placed it in the hot oven to preheat the pan. This is an 8-inch Lodge Cast-Iron Skillet Pan but any brand will work.
The next step is to gather all of the ingredients. What I love about this recipe is I stock all of these ingredients in my pantry, refrigerator, and my freezer. I keep my cornmeal in the freezer in an airtight container. The cornmeal I like to buy is Bob’s Red Mill Coarse Grind Cornmeal. You may prefer Bob’s Red Mill Medium Grind Cornmeal. It’s just your personal preference.
I combined all of the dry ingredients in a medium-sized bowl to distribute them evenly. Be sure and watch for that baking powder to get it totally distributed or you make find a tiny chunk of it after baking your cornbread. Yes, it’s happened to me!
Then I added the melted butter, the egg, buttermilk, and the sour cream. Then stir thoroughly, but do not overmix.
Remove the cast-iron pan from the oven. Spread the batter evenly in the pan.
Bake for 20-25 minutes until golden brown. Serve warm with butter or honey butter.
Let cool for about ten minutes before cutting the wedges to serve.
The Best Cornbread Recipe
- 1 cup white flour (I use bread flour)
- 1 cup yellow cornmeal
- 2/3 cup of sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup melted butter or vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1/4 cup sour cream
Preheat your oven to 425 degrees. Grease an 8-inch cast-iron pan or 9-inch round cake pan. Place the cast-iron pan in the oven so it heats up while you mix all of the ingredients. I combined all of the dry ingredients in a medium-sized bowl to distribute them evenly. Then I added the melted butter, the egg, buttermilk, and the sour cream. Then you mix thoroughly, but do not overmix. Remove the cast-iron pan from the oven. Spread the batter evenly in the pan and bake for 20-25 minutes until golden brown. Serve warm with butter or honey butter.
Honey Butter Recipe
- 1/2 cup softened butter
- 1/4 cup honey-I only use pure raw honey
- Whip the softened butter with a hand mixer until fluffy and slowly add the honey to blend together. Chill until ready to use.
What can I serve with Cornbread?
- Beef Stew
- BBQ Chicken Legs
- Honey Butter (see recipe below)
- BBQ meat of any kind
- Instant Pot meat (super tender)
- 20 Instant Pot® Bean Recipes
- Pork Chops
What is Cornbread?
You may be the only person in the world that hasn’t tried or made cornbread, but that’s about to change. If you’re uncertain about what cornbread is made from here is the list: cornmeal, flour, sugar, eggs, a leavening agent and a few other ingredients.
All of the ingredients are mixed together to create cornbread. I bake mine in the cast iron pan and it comes out golden brown. I prefer sweet cornbread.
When I was a kid, I’d pour syrup on the cornbread to make it even sweeter. Give that a try if you haven’t done it before.
When I go to Cracker Barrel, their cornbread is kind of dry, so you have to add tons of syrup to help it go down. That’s not the type of cornbread we’re making here. My recipe is soft and scrumptious.
How Do You Make Cornbread From Scratch?
Well, the reason you’re reading this post is so I can show you how to make cornbread from scratch. It’s a lot different than making cornbread from a box. You’ll be surprised how easy it is to make.
Do You Need to Use Baking Powder for Homemade Cornbread?
While each recipe is different, most cornbread recipes do require you to use baking powder. If you don’t have baking powder, you can always use substitutions.
While I could explain the baking substitutions for baking powder, here is a really good resource.
What Does Cornbread Taste Like?
You have not lived until you’ve tasted cornbread. When done right, cornbread tastes like a dense cake, with a sweeter and lighter texture than cake.
Some recipes can fall apart because the cornmeal isn’t the best at holding everything together. Whether it falls apart or not, it still tastes delicious. This recipe has sour cream and maybe that’s why it’s so soft and yummy!
I believe Southern Cornbread is the best, but when it comes to cornbread, I’m not picky. I’m glad I could show you how to make the best cornbread out there. Add a little melted butter and you’ll be in heaven!