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The wonderful aroma of freshly baked Cornbread that is ready in 30 minutes will fill your kitchen.

This is the recipe you’ve been looking for: handmade Cornbread that is incredibly moist, and buttery and has a fluffy center, crispy golden rims, and the perfect crumb.

You were made from scratch in a cast iron pan using readily available ingredients in your kitchen. You’ll rediscover your love for Cornbread!


Finding a decent cornbread recipe can be very challenging. They are either overly dense, dry, or tasteless and flavorless.

My family can’t live without this kind of Cornbread Recipe or a sweet buttermilk variety with honey.

If you’ve never cooked your Cornbread, you’re going to adore this recipe.

This recipe provides the ideal snack or side to pair with chili, soups, or stews—a buttery golden bread with the correct flavor balance and the perfect cornmeal-to-flour ratio.

You can also use it as the foundation for my Easy Cornbread Dressing, another mouthwatering Thanksgiving stuffing recipe. Without it, Thanksgiving wouldn’t exist!

Cornbread Recipe
Cornbread Recipe(Pinterest)

Method for making Cornbread

When cornbread batter is thrown into a sizzling, hot skillet, it quickly forms a crunchy, buttery crust. Cast iron bakeware holds heat, which is how you get the crust’s deep golden color and crunchy edges.

If you don’t have a cast iron pan, a baking dish, pie dish, or even an ovenproof skillet will do. But before you pour on your batter, warm it up in a hot oven.

Alternatively, you might warm your cast-iron pan on the stove to melt the butter. You can add the batter once your skillet is heated enough. Compared to using your oven, this method is faster.

What flavor does Cornbread have?

Cornbread Recipe, sometimes known as Cornbread, is a traditional American food. It is a very light, crumbly bread with a distinct, almost gritty flavor that is ideal for serving as a side dish. It can be either sweet or plain.

Ingredients for Cornbread


As a base, we utilize butter, which is melted in the oven’s hot skillet. The fried flavor comes into play at this point, giving the bread richness while browning the crust and preventing it from sticking to the skillet.

For even MORE flavor, you can also use fat or bacon drippings.

Flour and meal:

The ideal proportion of flour to cornmeal is used to make the perfect Cornbread.

While some want a softer texture (almost cake-like), others like cornmeal to stand out and provide a dense product. With our skillet, we have struck the ideal balance that allows us to enjoy the best of both worlds.

You are welcome to experiment with the ratio. Remember to use less flour if you prefer more cornmeal and vice versa.


Soured milk, such as sour cream, yogurt, or buttermilk, is always present in moist Cornbread. We have discovered through time that buttermilk produces the best texture.

You may always make your own by combining four teaspoons of white vinegar with ordinary milk. Add it to the batter after letting it sour for five minutes.


Cornbread Recipe with eggs is lighter and fluffier than bread that fully omits eggs.

Cornbread Recipe
Cornbread Recipe(Pinterest)


  • 1/2 cup unsalted butter melted (or bacon drippings)
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal (or polenta)
  • One tablespoon of sugar (optional)
  • Two teaspoons of baking powder (optional: yields a fluffier cornbread)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup buttermilk shake before measuring
  • Two large eggs


  1. A rack should be placed in the center of the oven as it is preheated to 200C | 400F. A 9-inch cast iron pan or 9-inch square baking dish should be lightly greased with butter and heated in the oven.
  2. (An alternative for cast iron skillets is to melt 1/2 cup of unsalted butter in the pan over medium heat, turn off the heat, and let the butter cool somewhat before stirring it into the batter.)
  3. Mix the flour, cornmeal, sugar, baking powder (if used), baking soda, and salt in a big bowl.
  4. Buttermilk and eggs are added to the center after creating a well there. Add the melted butter when everything has been thoroughly combined and slightly cooled. Remix just enough to merge (don’t overmix).
  5. Utilizing oven mitts, carefully remove the “hot” pan or dish from the oven before adding the batter. Observe the sizzle! You desire it, after all.
  6. Bake until a toothpick inserted in the center of the Cornbread comes out clean, and the top of the Cornbread starts to brown (about 20-23 minutes). Before slicing and serving, let it be time to chill for around 10 minutes.


Calories: 186kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Calcium: 72mg | Iron: 1.1mg