This tender and sweet cornbread recipe has a rich buttery flavor. This recipe uses simple everyday ingredients and takes less than 15 minutes to assemble before baking. It’s so much better than a boxed mix and just about as easy! 🙂
Cornbread is typically defined as any quick bread containing cornmeal. It can also be a highly debated recipe — everyone seems to have a different opinion on what cornbread should taste like.
The cornbread recipe I’m sharing today is my absolute favorite. Personally I don’t know too many things better than a big piece of warm cornbread with a bowl of chili on a cold day!
- Crockpot Chili this chili is a reader favorite and has won dozens of chili cook-offs!
- Creamy Chicken Chili enchilada flavor inspired; another reader favorite!
- Crockpot White Chicken Chili this chicken chili takes minutes to assemble
- Vegetarian Chili for any vegetarians! Or just a good chili for when you want an extra dose of veggies
- Quinoa Chili another veggie based, protein-baked chili; also vegan friendly
Beyond serving it alongside chili, it’s also a great side for good BBQ!
Complementary sides for your cornbread & chili:
- Wild Rice Salad
- Roasted Brussel Sprouts or a medley of Roasted Vegetables
- Italian Salad
- Roasted Veggie Salad panzanella salad
- Winter Fruit Salad
To freeze: let the cornbread cool completely and then cut into squares. Wrap squares individually in plastic wrap and then foil. Place foil wrapped pieces in a large plastic bag or freezer safe (airtight) container for up to 3 months. Thaw in the fridge overnight.
This tender and sweet cornbread recipe has a rich buttery flavor. This recipe uses simple everyday ingredients and takes less than 15 minutes to assemble before baking. It's so much better than a boxed mix and just about as easy! 🙂
- 9 tablespoons (127g) butter, separated
- 1 cup (228g) full fat buttermilk
- 1 large egg
- 4 tablespoons (86g) honey, separated
- 1/4 cup (49g) light brown sugar (packed)
- 2 tablespoons (26g) white sugar
- 1 cup (126g) white all purpose flour
- 3/4 cup (112g) yellow cornmeal (Enriched & Degermed; I use Albers)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
PREP: Preheat the oven to 375 degrees F. Place EIGHT tablespoons of butter in a microwave safe bowl and melt. Set aside melted butter to cool to room temperature before using. Grab out the wet ingredients to get to room temperature.
WET INGREDIENTS: In a large bowl combine the buttermilk, egg, TWO tablespoons of honey, brown sugar, and white sugar. While whisking constantly, slowly drizzle in the melted (but room temperature) butter until smooth and combined. If the wet ingredients are super cold and butter is warm, it will clump. Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over mix or beat.
DRY INGREDIENTS: In another large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cornstarch.
PAN: Place the 1 tablespoon remaining butter in the 9x9 pan. Place in the preheated oven for exactly one minute and then remove using hot pad holders. Turn the pan around to coat the entire bottom in the melted butter. Pour the prepared batter into this pan and use a spatula to spread and make the top even.
BAKE: Bake for 19-20 minutes or until the edges are golden brown and the center springs back when pressed in gently.
FINISH: Place the pan on a wire cooling rack and let it cool for 10 minutes. Gently brush on the cornbread with the remaining 2 tablespoons honey. Cut into squares and serve warm.
STORAGE: Cornbread does not keep well. It is best used on the day it's baked. To store leftovers, wrap individual pieces in plastic and then foil and place in the fridge. If you are making cornbread for stuffing, it can be baked up to three days ahead (then store in an airtight container in the fridge).
- Mixing by hand and avoid over mixing. It is actually desirable to have a few lumps in the batter. They will hydrate during baking and give your cornbread a great texture!
- Once wet is combined with dry, work quickly with the batter. The moisture will begin to activate the leaveners in the batter so we want to get it into the oven as quick as possible.
- A dark pan will make crustier cornbread than a light pan. For the crustiest possible cornbread, use a cast iron skillet.