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This recipe for Cornbread is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge.  Super easy to make!  Perfect for serving with soups, chili's, stews.

Perfect Cornbread Recipe

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10" pan
  • Category: bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge.  Bake it in a skillet or baking dish and it’s ready in just 35 minutes! Perfect for serving with soups, chili’s, stews. Vegan-Adaptable (see recipe notes!). 


Ingredients

  • 1/2 cup unsalted butter
  • 1 cup medium grind cornmeal (or fine grind)
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 2 eggs
  • 1 1/4 cup buttermilk (or sub yogurt, or milk- see notes)

Instructions

  1. Preheat oven to 400F.
  2. Place a  9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.
  3. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  4. After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a medium bowl, leaving the skillet buttered and warm.  This makes a nice crust on your cornbread.
  5. Along with the melted butter, whisk in honey, buttermilk and eggs.  Fully mix.
  6. Pour flour mixture into the wet ingredients and gently mix until just combined.
  7. Pour into the buttered skillet, spreading out evenly.
  8. Bake at 400 for 20-25 minutes.  The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.

Notes

Substitutes for buttermilk:  3/4 cup yogurt & 1/2 cup water or 1 1/4 cup milk with 1 tablespoon lemon juice or apple cider vinegar. Or 3/4 cup sour cream with 1/2 cup water.

Store in an airtight container.  Reheat in the oven at 350 F 5-10 minutes.

VEGAN Cornbread Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • cup plant-based milk
  • 1/2 cup olive oil or coconut oil 
  • 1/4 cup maple syrup

VEGAN CORNBREAD: Mix dry ingredients together in a medium bowl. Mix wet ingredients together in a small bowl. Add wet to dry and stir. Pour batter into a greased skillet or 8×8 inch baking dish. Bake at 400F until puffed and golden for about 20-25 minutes.

Keywords: cornbread recipe, best cornbread recipe, skillet cornbread, vegan cornbread, vegetarian corn bread, perfect cornbread,

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