Cornbread is a beloved Southern staple that has been enjoyed for generations. It’s the perfect side dish to accompany soups and stews, chili, or even barbecue. In my years of culinary exploration, I’ve tried many cornbread recipes, but I always come back to my favorite homemade cornbread recipe. This recipe yields the most moist and buttery cornbread with a subtle sweetness that will have your taste buds dancing.
Every family has their own take on what makes the best cornbread, and this recipe is our family favorite. It’s simple to make with ingredients that you probably already have in your pantry. This homemade cornbread recipe is so versatile that you can serve it as a sweet dessert for breakfast or as a savory appetizer for dinner parties.
As a culinary explorer, I recommend this recipe to anyone looking to add a touch of Southern hospitality to their meal. So grab your ingredients, heat up your oven and let’s get started making the best homemade cornbread!
Why You’ll Love This Recipe
If you’re a fan of Southern comfort food, then you’ll love my favorite cornbread recipe. This cornbread is moist, buttery, and loaded with flavor. It’s the perfect side dish for any meal and can even stand alone as a snack or breakfast treat. Here are just a few reasons why you’ll fall in love with this recipe:
First and foremost, this cornbread is incredibly easy to make. With only a handful of ingredients, you can whip up a batch in no time. All you need is some yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, milk, eggs, sour cream and water to create the perfect batter. This recipe doesn’t require any special equipment or skills either, so even if you’re a novice cook, you can still pull it off successfully.
In addition to being easy to make, this homemade cornbread recipe is versatile. You can add or subtract ingredients to your liking and create your own variation of the recipe. For example, you can use honey instead of sugar for a sweeter version of the bread or substitute buttermilk for milk for a tangier taste. Once you’ve got the basics down pat, feel free to experiment with different flavors and textures.
One of the best things about this cornbread is that it’s incredibly moist and tender on the inside while crispy on the outside. The combination of yellow cornmeal and all-purpose flour gives it just the right texture that will leave your taste buds dancing with joy. Whether you prefer your cornbread sweet or savory, this recipe checks all the boxes.
Finally, this homemade cornbread recipe can be made ahead of time and stored for later use. So if you’re expecting guests or planning a family get-together in advance, prepare this bread in advance to free up some kitchen space closer to the occasion.
In summary, my favorite cornbread recipe is easy to make and incites versatility in flavors; it yields a moist-textured result that has crispy edges making it simply irresistible! Add it to your collection of family favorites today!
Ingredients for My Favorite Cornbread Recipe
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/4 cup (50g) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (240ml) whole milk or buttermilk, at room temperature*
- 1/2 cup (120g) unsalted butter, melted and slightly cooled*
- 2 large eggs, at room temperature*
- 1/4 cup sour cream, at room temperature*
*It is important to make sure that the dairy ingredients and eggs are at room temperature to ensure even mixing and proper consistency in the batter.
The Recipe How-To
Now that you have all of the ingredients on hand, it’s time to jump into making this Favorite Cornbread Recipe that will become a staple in your kitchen.
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This initial step is important to ensure that your cornbread bakes evenly.
Step 2: Mix Dry and Wet Ingredients Separately
In two separate mixing bowls, one for dry ingredients and one for wet ingredients, add these items:
In the dry ingredient bowl: 1 cup (125g) all-purpose flour, 1 cup (120g) yellow cornmeal, 1/4 cup (50g) granulated sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk all of the dry ingredients together until fully combined.
In the wet ingredient bowl: 1 egg, 1 cup (240ml) milk, 1/2 cup (120g) sour cream and 1/3 cup (80ml) vegetable oil/fat of choice/water. Use a whisk or fork to fully combine these ingredients.
Step 3: Combine Wet and Dry Ingredients
Slowly pour the wet ingredient mixture into the bowl with the dry ingredients. Stir until everything comes together. Be sure not to overmix as this can make your cornbread tough.
Step 4: Pour Batter into Skillet or Baking Dish
You can use either a 9×9 inch baking pan or a cast-iron skillet for baking your cornbread. Grease whichever one you choose with a small amount of oil, butter or cooking spray so that the batter doesn’t stick. Pour in the batter and spread it out evenly using a spatula.
Step 5: Bake Your Cornbread
Place your cornbread in the preheated oven and bake at 400°F(200°C) for about 20-25 minutes. Check for doneness by inserting a toothpick or cake tester into the centre of the cornbread: if it comes out clean, then it’s done!
Step 6: Cool, Slice, and Serve
Allow your cornbread to cool before slicing and serving it. Drizzle some honey or add some butter while still warm for extra flavour. Serve this perfect homemade cornbread with some warm soup, chili or enjoy it on its own as an afternoon snack paired with coffee or tea.
With these simple steps,you will be able to enjoy our delicious mustard sauce any time without going to expensive restaurants!
Substitutions and Variations
Now that you know the basic ingredients for this family-favorite cornbread recipe, it’s time to discuss some alternatives and variations. Whether you are looking to make changes due to dietary restrictions or personal preferences, there are plenty of options that can help you tailor this recipe to your liking.
Firstly, for those who prefer a sweeter cornbread, you can simply add more sugar to the recipe. Instead of using 1/4 cup of sugar, feel free to use up to 1/2 cup or even more if you want.
Another substitute that you can use instead of oil is melted butter. You can also try using buttermilk instead of regular milk. This swap will result in a richer and tangier taste as well as a moister texture.
For those who want a gluten-free option, simply replace flour with rice flour and cornmeal with crumbled rice cakes; that way your cornbread will be crispy and full-bodied at the same time.
To achieve a more wholesome flavour for their homemade cornbread, some bakers might add creamed corn or canned chilies into the recipe. Alternatively, some might also mix in sour cream or pour honey on top when the bread is ready.
There’s also an easy cornbread alternative for those who do not have any yellow cake mix on hand. Simply substitute it with white cake mix and a bit of additional sugar.
Do not be afraid to experiment with different substitutions and variations since it allows you to personalize your cooking and results in something unique and delicious. Remember that practice makes perfect, so keep exploring different avenues until you find the perfect homemade cornbread recipe for you!
Serving and Pairing
My favorite cornbread recipe is an incredibly versatile dish that pairs well with a myriad of different meals. I love serving it alongside a hearty bowl of chili or as the perfect complement to a plate of barbecue ribs. This homemade cornbread is also perfect for breakfast, served warm with a dollop of honey or maple syrup.
If you’re feeling adventurous, try using this cornbread to create delicious sandwiches. You can slice the cornbread in half and fill it with your favorite deli meat, cheese, and veggies for an unbeatable lunchtime treat. Alternatively, you can cut it into small squares to use as croutons in a salad or sprinkle on top of soup.
To really elevate your dish, consider adding some toppings or mix-ins to your cornbread batter. You can add cheddar cheese, jalapenos or even bacon bits to turn your basic cornbread into something truly special. If you prefer your cornbread on the sweeter side, add some honey or brown sugar for an extra touch of sweetness.
When it comes to serving this homemade cornbread, I highly recommend baking it in a cast iron skillet for that authentic Southern touch. The cast iron not only gives the bread a lovely golden color but also ensures that it bakes evenly every time.
Overall, this versatile and mouth-watering dish is sure to wow any dinner guest or family member. Give this homemade cornbread recipe a try today–you won’t regret it!
Make-Ahead, Storing and Reheating
Cornbread is the perfect make-ahead dish, especially for busy chefs who want to prepare in advance. You can make this recipe a day or two ahead and store it in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. Alternatively, you can also freeze it for up to 3 months.
To reheat your cornbread, wrap it in foil and warm it in the oven at 350°F for about 15 minutes. For a quick fix, microwave a slice on high for about 20 seconds. Keep in mind that reheating cornbread repeatedly can cause it to dry out and become crumbly, so only reheat what you will eat.
Pro tip: To maintain maximum moisture and flavor, try incorporating some sour cream into your batter before baking. This ingredient will help keep your cornbread incredibly moist and buttery even after reheating.
Whether you are serving your homemade cornbread as a side dish or enjoying it as part of a meal, making it ahead of time ensures convenience and perfect results every time!
Tips for Perfect Results
This delicious cornbread recipe requires some level of precision for that perfect moist buttery result. Here are some tips to ensure you make the yummiest and flawlessly textured cornbread.
Firstly, always preheat your oven to 425°F (220°C) at least 15 minutes before baking. This will make sure your cornbread is cooked evenly all the way through as it starts to cook right away at the correct temperature.
Secondly, use fine cornmeal if you want a more cake-like texture, but coarse-ground cornmeal will give you a crumbly texture perfect for complementing chili or soup. Also, make sure that you spoon and level the flour before measuring to prevent packing too much flour into the measuring cup.
Adding the sour cream in this recipe ensures that your cornbread stays moist, while still being crumbly. The recipe works well with either full-fat or low-fat sour cream so don’t stress over which one to use.
Moreover, try using a cast-iron skillet to bake your cornbread. This helps evenly distribute heat throughout the bread while also giving its crust that crispy golden-brown color that’s irresistible.
If you’re allergic to dairy, consider replacing it with vegetable oil or coconut oil, depending on what flavor profile you would like to have. As for sugar substitutes like honey or agave nectar, you can replace each teaspoon of sugar with three-fourths teaspoon of honey.
For extra flavor and texture variation in your homemade cornbread, try adding up 1 cup of shredded cheddar cheese or diced jalapenos into the batter for some Southwest flair.
Lastly, remember not to overmix your batter! Overmixing will produce a hard and heavy texture that nobody wants in their light and fluffy homemade cornbread. Mix until all ingredients are combined and no flour pockets appear; then immediately pour it into the greased baking pan or skillet.
By following these tips and tricks carefully, you’ll have the perfect baked goodness every time you whip up this savory southern recipe- without any worry of not meeting everyone’s expectations.
In conclusion, my favorite cornbread recipe is a must-try for anyone who loves moist and buttery cornbread. With simple ingredients like yellow cornmeal, all-purpose flour, sugar, and sour cream, you can create a perfect blend of sweetness and tanginess that will leave your taste buds dancing.
Whether you are looking for an easy weeknight dinner side dish or a comforting snack on a cold winter day, this homemade cornbread recipe is perfect for every occasion. Plus, with various substitutions and variations available, you can customize the recipe to suit your own taste.
So why not give my favorite cornbread recipe a try today? Your family and friends will thank you for it! Trust me; it has earned its place as our family’s go-to side dish on many occasions. I hope this article has provided you with everything you need to make the best homemade cornbread ever!
My Favorite Cornbread Recipe
- 1 (8 ounce) box Jiffy cornbread mix
- 1 (8 ounce) box jiffy yellow cake mix
- 2 eggs
- 1 -2 teaspoon sugar (depending on how sweet you like your cornbread)
- 1/2 cup water or 1/2 cup milk
- 1/4 cup sour cream
- 3/4-1 cup sweet frozen white corn
- Pre-heat 375 degrees.
- Mix jiffy box mixes first.
- Add in sugar, eggs, and sour cream.
- Add in enough milk or water to make it a pancake like consistency.
- Add in frozen corn (no need to defrost).
- Pour into 8X8 glass dish.
- Bake for 25-30 minutes or until done (toothpick center).
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.