Basic Cornbread Recipe
A classic, moist cornbread with a tender crumb, perfect for pairing with hearty stews or chili, offering a slightly sweet and savory flavor profile.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Melt butter or margarine in a skillet in the oven.
- In a bowl, combine the egg, oil, and buttermilk, and mix well.
- In a separate bowl, mix the dry ingredients: cornmeal, salt, and soda.
- Add the dry ingredients to the egg, oil, and buttermilk mixture and stir until just combined.
- Pour the batter into the melted butter in the skillet.
- Bake in the preheated oven for 25 minutes, or until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider using melted bacon fat instead of oil. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. This recipe can be enhanced with add-ins such as corn kernels or jalapeños for extra flavor. Ensure you do not overmix the batter to keep the cornbread tender.
Serving Suggestions
Serve the cornbread warm with a pat of butter on top for a classic touch. It pairs beautifully with chili, soups, or stews, making it a great side for dishes like Never-Fail Roast. For a sweet twist, drizzle with honey or top with Chocolate Fudge Syrup for dessert.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes or microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Cornbread Recipe contains roughly 428 calories, with 8g protein, 72g carbohydrates, and 13g fat. It is a good source of protein (16% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. However, for the best results, it's recommended to bake it fresh, as the texture may change slightly if stored before baking.
What can I substitute for cornmeal?
If you're out of cornmeal, you can use polenta as a substitute, though the texture may be slightly different. Alternatively, grinding dried corn in a blender to a coarse flour can also work in a pinch.
Why did my cornbread turn out dry?
Dry cornbread can result from overmixing the batter or baking it for too long. Make sure to mix until just combined and check for doneness a few minutes before the suggested baking time to avoid drying it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).