CORNBREAD Recipe Image

CORNBREAD

BySusan
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This easy cornbread recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

CORNBREAD Recipe Image

CORNBREAD

This easy cornbread recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup (
  • 120g)
  • 1 cup (
  • 125g) spoon & leveled
  • Baking powder: 1 teaspoon
  • Baking soda: 1/2 teaspoon
  • Salt: 1/8 teaspoon
  • 1/2 cup (
  • 115g) melted and slightly cooled
  • 1/3 cup (
  • 67g) packed
  • Honey: 2 Tablespoons 30ml
  • Egg: 1 at room temperature large
  • Buttermilk: 1 cup at room temperature 240ml
  • HOW TO MAKE IT :
  • First of all, set the temperature of the oven to 400°F and grease and lightly flour an 8 or 9-inch square baking pan; set aside. 204°C
  • Pick a large bowl and whisk in together the cornmeal, flour, baking powder, baking soda, and salt; set aside. Then whisk the melted butter, brown sugar, and honey in a medium bowl, until completely smooth and thick. Immediately, whisk in the egg until combined. Once done, whisk in the buttermilk. You’ll want to pour the wet ingredients into the dry ingredients, whisking until combined . no need to over-mixing
  • And please pour batter into prepared baking pan baking until golden brown on top and the center is cooked through, about 20 minutes. Test using a toothpick. That’s right, edges should be crispy. Make sure to let to slightly cool before slicing and serving. At this point, you may serve cornbread with butter, honey, jam, or whatever you like.
  • Finally wrap leftovers up tightly and store at room temperature for up to 1 week.
  • #RECIPE NOTES :
  • Freezing Instructions: I always freeze baked cornbread for up to 3 months for longer storage. Make sure to allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F oven around 10 minutes. 149°C
  • 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. After that you’ll want to add enough whole milk to make
  • 1 cup total. And please stir and allow to sit for 5 minutes before using. For moistest richest texture, whole milk is strongly recommended, but you can use lower fat or nondairy milk in a pinch.
  • 1 cup blueberries
  • 1 cup total dried cranberries and walnuts
  • 1 cup shredded cheddar cheese or
  • 1/2 cup bacon crumbles
  • Skillet Cornbread: If you want to gives it an even heartier crunchy crust, bake cornbread in a skillet. The trick is to bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.

Method
 

  1. classic sweet easy buttermilk cornbread with a hint of honey is the perfect side to chili’s, soups or stews! with crispy, crunchy buttery edges and the most amazing soft, fluffy centre!

Tips for the Best CORNBREAD

  • Pre-heat & Prep: Always gather all ingredients before cooking cornbread.
  • Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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