After 10 Years of Searching, I Finally Found the "Perfect" Fluffy Cornbread
Few things are better than tucking into a slice of warm, buttery cornbread. I grew up on the little blue box of Jiffy, which my mom always baked in a cast iron skillet and dressed up with a brush of honey and butter. Then I spent about 10 years in the South, where cornbread of all varieties is a daily staple.
Since then, I’ve been on a quest for a fluffy, slightly sweet cornbread inspired by my cornbread experience. I wanted a recipe I could bake at home without a mix that also turned out perfectly every single time. This recipe is it, delivering a golden sheet of tender cornbread with a little bit of sweetness and lots of rich, buttery flavor. After baking, brush the still-hot cornbread with honey; this not only sweetens and moistens the top, but it also gives it a beautiful shine.
I’m partial to this cornbread as an afternoon snack with a cup of hot black tea, but it works as a side to even the most savory of dinners. It would also be a great addition to any Thanksgiving spread or summer cookout.
Why You’ll Love It
It’s a good all-purpose cornbread. This cornbread is tall and moist. And while it does have sweetness, it doesn’t veer into cake territory.
It’s super easy to make. This recipe relies on the quick bread method, which just whisks and folds the ingredients together without the need for any special equipment.
Cornbread: Sweet or Savory?
Whether sugar has a place in cornbread is deeply debated, and varies by region. While many of us associate Southern cornbread with cornmeal-only varieties baked in a cast iron skillet, there’s a sect of Southern cornbread that bakes up sweet and cake-like — although some would also consider this a Northerner’s cornbread. There’s a good reason for the confusion.
The history of cornbread in the South is fraught with issues of race and privilege, but according to miller and scholar Glenn Roberts, as covered by Serious Eats, sweeter versions of Southern cornbread seemingly arose in the early part of the 20th century, when corn milling shifted from a community act (local stone mills) to an industrial one (steel mills). This new process not only stripped the corn of some nutrition and flavor, but the corn used also changed. Stone-milled corn began with “field-ripened” and air-dried corn, while steel mills used corn dried with forced air, which was less sweet. Some Southern cooks adapted to this shift by adding sugar to their recipe.
Today in the South, in both restaurants and home kitchens, you’re likely to encounter both sweet, cake-like versions and savory skillet versions. If you’re looking for a savory cast iron skillet version, we have one! If you’re in search of a sweeter cornbread, this is the one to make.
Key Ingredients in Cornbread
Finely ground cornmeal: Cornmeal varies in grind size from coarse (used to make polenta) to fine (more common for baking). Here, you’ll want to use fine. White or yellow cornmeal works here, although I prefer the vibrant hue that yellow cornmeal provides.
Butter: Two sticks of melted butter keep the cornbread moist and full of buttery flavor.
Sweeteners: You can certainly use granulated sugar here, but light brown sugar adds a deeper, more caramel flavor to the finished cornbread and keeps the bread moist. Honey is added after baking to moisten the top and keep it tender, even if the cornbread is left out uncovered.
Buttermilk: Use buttermilk for moisture, flavor, and rise. Buttermilk adds flavor (a little acidity) and moisture, plus it works with the baking soda to lift the batter, making for fluffier cornbread.
How to Make Cornbread
Mix the dry and wet ingredients. Whisk flour, cornmeal, baking powder, and baking soda together for the dry ingredients. For the wet ingredients, whisk melted butter, buttermilk, sugar, eggs, and kosher salt together in another bowl. Make sure you start with room-temperature buttermilk and eggs so that the melted butter doesn’t solidify when it’s mixed in.
Make the batter. Stir the wet and dry ingredients together. Transfer to a greased 9×13-inch baking pan.
Bake and brush with honey. Bake until starting to brown around the edges and the center is set. Immediately brush with a thin layer of honey for both shine and a little bit of sweetness.
Helpful Swaps
To make this cornbread non-dairy, use a thicker non-dairy unsweetened milk (like a barista blend) and unsalted vegan butter.
Whole milk can be used in place of the buttermilk, but the resulting batter will be thinner.
This makes 24 pieces of cornbread, but you make a half recipe instead. Halve all the ingredients except for the baking soda — use 1/2 teaspoon. Bake in an 8×8-inch baking dish, and check on the cornbread after 20 minutes baking time.
Storage Tips
Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. Thaw in the refrigerator before reheating in a 325ºF oven until warmed through.
What to Serve with Cornbread
Cornbread Recipe
Brushing it with honey takes it over the top.
Prep time 15 minutes
Cook time 22 minutes to 25 minutes
Serves 24
Ingredients
2 cups buttermilk or whole milk, at room temperature
2 large eggs, at room temperature
Cooking spray
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons kosher salt
2 sticks (8 ounces) unsalted butter, melted and cooled slightly
1/2 cup granulated sugar or packed light brown sugar
2 tablespoons honey, plus more for serving (optional)
Instructions
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Heat the oven to 375ºF. Coat a 9x13-inch baking pan, preferably metal, with cooking spray.
Whisk 2 cups all-purpose flour, 2 cups yellow cornmeal, 4 teaspoons baking powder, and 3/4 teaspoon baking soda together in a large bowl.
Whisk 2 sticks melted unsalted butter, 2 cups room-temperature buttermilk, 2 room-temperature large eggs, 1/2 cup granulated sugar, and 2 teaspoons kosher salt together in a medium bowl until combined.
Add the butter mixture to the cornmeal mixture and fold together with a flexible spatula until just combined. Transfer to the baking pan and spread into an even layer, going all the way to the corners.
Bake until the edges are starting to brown and a tester inserted into the center comes out clean, 22 to 25 minutes.
Immediately brush the top with 2 tablespoons honey if desired. Let cool for at least 15 minutes before cutting into 24 pieces. Serve warm or at room temperature with more butter and honey if desired.
Recipe Notes
Halving the recipe: This recipe can be halved to yield 12 pieces. Halve all the ingredients except for the baking soda; use 1/2 teaspoon. Bake in an 8x8-inch baking dish, and check on the cornbread after 20 minutes of baking time.
Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. Thaw in the refrigerator before reheating in a 325ºF oven until warmed through.
Further Reading
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