Absolutely! Here’s a classic, moist, and slightly sweet Cornbread recipe — perfect as a side for chili, BBQ, or just slathered with butter and honey.
🍞 Classic Cornbread Recipe
Ingredients:
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1 cup cornmeal (yellow, medium grind)
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1 cup all-purpose flour
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¼ cup granulated sugar (adjust to taste)
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
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2 large eggs
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½ cup (1 stick) unsalted butter, melted and slightly cooled
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Optional: 1 cup corn kernels, jalapeños, or shredded cheddar for mix-ins
🔪 Instructions:
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Preheat oven to 400°F (200°C). Grease an 8×8″ pan, cast iron skillet, or muffin tin.
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Mix dry ingredients:
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In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
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Mix wet ingredients:
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In another bowl, whisk together buttermilk, eggs, and melted butter.
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Combine wet and dry ingredients just until no dry streaks remain. Don’t overmix.
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Fold in any optional add-ins like corn, cheese, or peppers.
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Pour batter into prepared pan and smooth the top.
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Bake for 20–25 minutes (8×8 pan) or 15–18 minutes (muffin tin), until golden and a toothpick comes out clean.
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Cool slightly, slice, and serve warm with butter, honey, or both.
📝 Tips:
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Want a sweeter cornbread? Increase sugar to ⅓–½ cup.
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For crispier edges, bake it in a preheated cast iron skillet.
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Add 1–2 tbsp honey to the batter for a richer flavor.