I originally published this recipe in 2015 and have since added new photos and a few more success tips. Have you ever had the experience of biting into a piece of cornbread, only to be disappointed by how it crumbles apart and tastes bland, sandy, and dry? I know I have. Which is why I spent years testing and tweaking recipes in order to hit on the right ratio of ingredients to achieve perfection. Think: thick squares of buttery moist cornbread with a touch of sweetness, and just the right amount of crumbliness. It’s become such a popular recipe around here, that I use a variation of it to make my beloved cornbread stuffing.
Why You’ll Love This Cornbread
Quick and easy to make No mixer required Slightly sweet, extra buttery flavor Crunchy-crisp edges Moist and tender, not too crumbly
What I Learned From Recipe Testing
Cornbread is like coconut macaroons. Random comparison I know, but hear me out. Both are very easy to make, but their success depends on the ratio of ingredients. When done wrong, cornbread (and macaroons!) can be dry, crumbly, and flavorless. But when done right, this quintessentially American quick bread is moist, tender, and flavorful. While testing batch after batch, I played around with butter vs. oil, regular milk vs. buttermilk, the ratio of flour to cornmeal, and different sweeteners. Here are the key ingredients you need: Baking cornbread is as easy as mixing the wet and dry ingredients separately, and then combining them into 1 thick batter. Spread into a greased or lined square 9-inch baking pan. And try it in a cast iron skillet! My skillet cornbread is a forever favorite recipe, too.
What Is Cornmeal?
A lot of readers ask about cornmeal. What is cornmeal? Is cornmeal the same as cornstarch/cornflour? What about polenta and grits? It can certainly be confusing. Cornmeal is dried and ground corn. It’s typically found in the baking aisle of most grocery stores. If you’re curious, here’s an article I found about the differences between many dried corn products, including cornmeal, polenta, and cornstarch.
What to Serve With Cornbread:
Slow Cooker Chicken Chili Homemade Minestrone Soup Honey Chipotle Salmon Crab Cakes or Maryland Crab Soup Southwestern Chopped Chicken Salad Skillet Apple Cider Chicken Sweet Potato Turkey Chili
PS: Don’t forget the honey butter for on top! And here’s my cornbread muffin recipe—I love adding jalapeño for a little kick. You can also bake it directly on top of chili when you make cornbread chili casserole.
