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–+ servings
pieces of cornbread stacked on a plate with honey being drizzled over them
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4.69 from 29 votes

Easy Cornbread Recipe

This Easy Cornbread is your newest counter top staple with its crispy edges and soft inside. It's good for breakfast, lunch, or dinner as either an accompaniment to some hearty, meaty meals or devoured all on its own with a bit of butter and honey. We get our rich color from cornmeal, which lends us the flavor that the bread is named after!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: cornbread
Servings: 10
Calories: 247kcal

Equipment

Ingredients

  • 1¼ cups cornmeal
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1⅓ cups buttermilk
  • 2 large eggs lightly beaten
  • 8 tablespoon butter unsalted, melted

Instructions

  • Preheat the oven to 425°F and place a large cast iron skillet inside to heat it while you make the batter.
  • Combine the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and melted butter, reserve 1 tbsp of butter, this will be used to grease the skillet.
  • Reduce the oven temp: Carefully remove the skillet from the oven then reduce the oven temperature to 375°F.
  • Bake the cornbread: Coat the skillet with the reserved 1 tbsp of butter. Pour the batter in the skillet and place it in the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and honey.

Video

Notes

  1. Either a 10 1/2-inch or 12-inch skillet will work.
  2. Storage: Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
  3. Freezing: Wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months.
  4. Reheating: If you froze the cornbread, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 394IU | Calcium: 100mg | Iron: 1mg