Food Crafted Fresh

Cornbread

Cornbread is a quintessential Southern staple that has found its way into the hearts and kitchens of Americans across the country. Made primarily from cornmeal, this quick bread is prized for its crumbly texture, golden crust, and slightly sweet, buttery flavour.

Whether baked in a skillet for a crispy edge or in a baking dish for a softer crumb, cornbread is incredibly versatile. Variations include adding jalapeños for spice, corn kernels for texture, or honey for extra sweetness. It’s simple to make, requiring minimal ingredients, yet it plays a big role in American culinary culture. Warm from the oven and slathered with butter or honey, cornbread is a beloved comfort food symbolizing home and tradition.

Classic Southern Cornbread Recipe (Serves 8)

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup buttermilk
2 large eggs
½ cup unsalted butter, melted (plus extra for the pan)

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking pan with butter.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk the buttermilk and eggs until combined. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just mixed.

4. Stir in the melted butter until the batter is smooth but do not overmix.

5. Pour the batter into the prepared skillet or pan, smoothing the top with a spatula.

6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the centre comes out clean.

7. Let cool slightly before slicing. Serve warm with butter or honey.

Cornbread FAQs

Q: Can I substitute regular milk for buttermilk?
Yes. Use 1 cup of milk with 1 tablespoon of lemon juice or vinegar added and let it sit for 5 minutes to mimic buttermilk.

Q: How do I get a crispy crust on my cornbread?
Bake it in a preheated cast-iron skillet or an oven-safe pan with melted butter or bacon grease for a crispier crust.

Q: Can I make cornbread gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend suitable for baking.

Q: How should I store leftover cornbread?
Wrap tightly and keep at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a toaster oven or microwave.